Tuesday, 11 March 2014

Chicken Biriyani

For the Rice
Biriyani Rice:2 cups
Oil: 1 tsp
Biriyani Masala Powder: 1/2 tsp
Water as required
Salt to taste
For Garnishing
Thinly Sliced Onion: 1 big
Cashew:1/4 cup
Raisins:1/4 cup
Oil/Ghee : 1 tbsp
For the Biriyani Masala Gravy
Thinly sliced Onions: 4 large
Diced Tomatoes: 3
Green Chillies:6 slit or grinded
Cinnamon:1 piece
Cloves: 4
Bay leaves:2 to 4
Chopped Cilantro:1/2 cup
Chopped Mint leaves:1/2 cup
Ginger Garlic Paste:2 tbsp
Turmeric Powder: 1/4 tsp
Chicken Masala Powder:2 tbsp
Aniseed(Perumjeerakam)Powder:1/2 tsp
Coriander Powder:1/4 tsp
Home Made Biriyani Masala Powder:1 to 2 tsp
Yogurt:1 Cup

Lemon Juice:2 tbsp
Salt:to taste
Ghee/Cooking oil:As required
Preparation Method
1.Wash and clean the chicken pieces and soak it in water along with 1 tbsp lemon juice for around 10 minutes. Drain and keep aside.
2.Heat 1 tbsp ghee in a pan and fry cashews and raisins.Drain and keep aside.
3.To the same pan, add the thinly sliced onions kept for garnishing and saute them on medium heat until they are fried and caramelized.
4.Fill a big pan with 3/4th water and bring it to boil. Wash and drain the Rice and add it to the boiling water along with little salt, 1/2 tsp biryani masala and 1 tsp oil.
  Cover and cook the Rice for around 8-10 minutes till each grain is separate and 3/4 cooked. Add more water if needed, so that the rice doesn’t stick together. Drain excess water and keep the rice aside.
5.Heat a big non stick pan or wok and add 3 tablespoons of oil or ghee.
6.Add cinnamon, bay leaves and cloves. Saute for 2 minutes.
7.Add onions and saute well until the onions turns to light brown color.
8.Add green chillies,ginger garlic paste,chopped tomatoes and cook till the tomatoes are pulpy and mashed.
9.Reduce heat and add 1-2 tsp of biriyani masala powder, chicken masala powder, turmeric powder ,coriander powder, aniseed powder and salt to taste. Saute the powders for a minute.
10.Blend 1 cup of yogurt with little water and add it to the pan along with salt and mix well.
11.Add the chicken pieces to the masala gravy and mix gently. Add chopped cliantro and mint leaves, Cover and cook on medium heat till the chicken has been cooked thoroughly.
12.Transfer 3/4th of the masala into another pan and layer the pan on the stove with the semi cooked rice and masala gravy alternatively.Sprinkle lemon juice in between.
13.Cover the pan with tight lid so that steam does not escape and cook in low flame for about 15 minutes.
14.While serving,garnish with fried onions,cashews and raisins.

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