Chicken Biriyani

 
Chicken Biryani
Chicken Biryani

This is my favorite recipe in my kitchen…. In fact, I got inspiration to start a recipe blog, when I settled with this recipe for the chicken biryani, based on the feedback I got from friends and well-wishers whoever tasted it! As a well-known single dish meal from Indian cuisine, I used to make this whenever we have a guest at home. I am sure you all will like this recipe and the extra effort and time you are going to put to make this dish is going to be paid-off with its mouthwatering aroma and taste…Enjoy !!!!

Ingredients 

For Rice: 

  1. Basmati Rice       : 4 cups
  2. Water                     : 5 cups
  3. Coconut milk      : 1 cup
  4. Onion (Sliced)    : 1 no.
  5. Pasted Ginger, Garlic and Green Chilli             :  4 T Sp.
  6. Turmeric Powder     : 1 pinch
  7. Masalas (Cardamom -2,  Cinnamon stick -2, cloves -3)
  8. Oil                          : 3 Tbl Sp.
  9. Mint (Puthina) leaves                   : 10 to 15
  10. Salt                        : to taste

For Chicken:

  1. Chicken (cutto medium size- 1″)    : 1 kg
  2. Chilli powder            : 4 T Sp.
  3. Turmeric Powder   : 1 T Sp.
  4. Garam Masala          : ½ T Sp.
  5. Salt                        : To taste
  6. Pasted Ginger & Garlic      : 2 T Sp.

For Masala:

  1. Chopped Onion       : 3
  2. Pasted Ginger, Garlic & Green Chilli       : 4 T Sp.
  3. Tomato      : 2
  4. Oil                : 4 Tbl sp.
  5. Mint Leaves  : 15
  6. Thick Coconut Milk  : 1 cup
  7. Chilli Powder              : 2 T Sp.
  8. Turmeric Powder     : ½ T Sp.
  9. Garam Masala            : ½ Tsp.

Preparation

For Rice

  • In a pressure cooker, pour the oil and add the masalas and warm for ~2 mts
  • Add sliced onion and Ginger, Garlic Green chilli paste.
  • Add turmeric powder and saute till the onion look translucent.
  • Add mint leaves & salt and sauté for 2 mts.
  • Add water mixed with coconut milk.
  • Add rice, and mix well.
  • Close the lid of pressure cooker wait for 1 whistle.
  • Turn of the stove and keep the cooker on it.
  • Once pressure down, move the rice to a wide vessel.

For Chicken

  • Marinate the chicken with all ingredients (except oil ), for minimum an hour.
  • Cook the marinated chicken in a pan-  closing the lid- until the chicken becomes soft.

For Masala

  • Heat a kadai, pour the oil, add the sliced onion and fry it for ~6 mts.
  • Add the ginger garlic chilli paste and mix well
  • Add chilli powder, turmeric powder, mint leaves and fry for another 3 mts.
  • Add chopped tomatoes and sauté for about 20 mts, till the color becomes brown.
  • Add coconut milk and half cup water to the mix and boil well.
  • Add the cooked chicken and mix well.
  • Wait until the Masala becomes thick.

For Dum

  • Take a baking dish and brush it with a little ghee or oil.
  • Spread alternate layers of rice and masala; starting and ending with rice.
  • On top, sprinkle a little ghee and garam masala & garnish with chopped mint leaves.
  • Cover tight with an aluminum foil.
  • Preheat oven to 350 deg. And bake biriyani for 20 mts.
Preparation
Preparation

 Tip: For better taste you may use ghee instead of oil and in more quantity. Also can use fried onion with cashew nuts for garnishing during Dum.

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