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Chicken Biryani


Biryani is a dish with rice, spices and meat, vegetables or egg. I remember my childhood days when my mom makes briyani on special occasions let it be birthdays, parties, wedding feasts or a family get to gathers.. briyani is there!!! I remember how stomach growls & mouth becomes watery with the wonderful aroma of biryani when it gets cooked and even today it happens the same way but now I don’t wait for occasions to cook briyani.. any day is a briyani day. I cook the South indian, Tamilnadu style and my hubby cooks the most delicious Sindhi lamb, Hyderabadi dum and Memoni biryani. I will post the recipes soon.

There are so many variations and cooking style in making briyani. The most popular way is cooking the rice and spice mix separately and layer them together and served with Raita but we can always find each and every region in India has a different cooking style and taste. Being brought up in Madurai, my style of briyani is always little spicier and extra richer but what I made today is the simplest briyani takes a minimum time to cook but tastes wonderful.

Ingredients:

To Marinate
Chicken – 1 lb or 4 drumsticks
Yogurt – 1 tbsp
Chilly powder – 1tsp
A pinch of turmeruc
A pinch of salt

Marinate it for 30 minutes

Basmati or Seeraga Samba Rice – 2 cups
Onion – 1 cup sliced
Tomato – 1 chopped
Mint – Handful
Green chilly – 4-5 slit lengthwise
Ginger garlic paste – 1tbsp
Chilly powder – 1 tsp
Coriander powder – 1/2 tsp
Ghee or butter – 2 tbsp
Cinnamon stick – 2
Bay leaves – 2
Cloves – 2
Cardamon – 2
Star aniseed – 1
Salt to taste
Fried onions to garnish.

* Ginger garlic paste is – 1 part of ginger and 3 part of garlic blended together with little water & drop of any cooking oil.
* Fried onions is thinly sliced onions deep fried in oil or shallow fried with less oil, 1tsp of sugar & a pinch of salt until it gets its crispness.

Soak the rice in water for 30 minutes. Drain the water and keep aside.

Heat ¼ teaspoon of ghee in a pan and add the rice and cook for 4-5 minutes or until the undrained water evaporates and nice aroma of the rice fill the air. Remove the rice from the pan and heat the remaining ghee or butter add the cinnamon stick, bay leaves, cardamon, clove and star aniseed.

Add onions and fry until its soft and gets a brown color, add the ginger garlic paste and cook until the raw smell goes, add the green chilly, mint leaves, saute for two more minutes and tomatoes, turmeric powder, chilly powder, coriander powder, sprinkle some water, salt and add the marinated chicken. close the lid and cook for 10 minutes or until the chicken is cooked.

At this stage, we can see the chicken is cooked and mixture is a gravy like consistency, now its time to add the rice and water. For one cup of rice we need to add two cups water but as the chicken is already in a gravy consistency.. we can add 3 cups of water for 2 cups of rice add some salt. Transfer to a rice cooker and cook the biryani or Keep the flame low and cook on the stove top for 15 minutes or until the rice is cooked and flaky.

Garnish with fried onions.Serve with Raita.

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Categories: Entree

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