Today is Bakrid and I decided to try on Chicken Biriyani . I was not so sure on how to do it , as the only chicken dish prepared ever at my parental home is chicken fry/curry and my in-laws are vegetarians. So I started to check out various recipes and blogs. So the below recipe is the one with inputs from various blogs/websites.
Ingredients
1. Chicken
2. Basmati Rice
3. Ghee /Oil
4. Salt
5. Turmeric Powder
6. Coriander Powder
7. Black Pepper Powder
8. Red Chilly Powder
9. Coriander Leaves
10. Tomato
11. Cashew
12. Raisins
13. Cardamom
14. Cinnamon
15. Cloves
16. Lime Juice
17. Ginger
18. Garlic
19. Curd
20. Green Chilly
21. Onions
22. Eggs
How to Make?
Marination
1. Mix chicken pieces with salt, turmeric powder, coriander powder, red chilly powder , black pepper powder and lime juice and keep aside for 30 minutes.
Masala
1. Grind coriander leaves and tomato to a smooth paste and keep aside.
2. Chop 3-4 big onions finely and keep aside.
3. Soak cashew nuts in hot water for 10 minutes and grind it to a smooth paste.
4. Whisk curd with salt .
5. Make a paste of ginger and garlic and crush green chillies.
Rice
1. Soak rice for 30 minutes.
2. Whole spices are needed here . They are cinnamon, cloves and cardamom.
Preparation
1. Heat oil/ghee in a pan and fry marinated chicken pieces. Once it is half-done, keep it aside.
2. Now , in the remaining oil saute finely chopped onions. Wait till it turns light brown.
3. Now add ginger garlic paste and crushed green chillies. Cook for another 2 minutes.
4. Then, add coriander-tomato paste and cook for some 5 minutes. At this stage you will see oil clearing up to the top.
5. Now, add curd and mix it well.
6. After a minute add chicken pieces from step#1 and mix the masala evenly on it.
7. Now, close the lid and cook the chicken.
8. Once, it is almost done, add cashew nut paste and cook till chicken is done.
9. Boil eggs and add into this Masala and keep it aside.
10. Next step is to prepare rice, for that boil water with half the amount of whole spices. The amount of water should be almost double of rice. Basmati rice do not need a lot of water to be cooked, hence close to double amount of water.
11. Take a pan, add oil/ghee and splatter the rest of the whole spices, then add rice (drain out all the water). Wait till the rice start cracking.
12. Add the boiled water,salt, lime juice and fresh corainder leaves and wait till rice is cooked prefectly.
13. Masala and Rice are ready, now we need to do layering.
14. Need a vessel with thick bottom and grease it with ghee/oil.
15. Place a layer of masala, then rice and continue. Make sure that the last layer is of rice. Sprinkle fresh coriander leaves in between.
16. Keep the flame to the lowest and heat it for 10 minutes. Biriyani is done :)
17. For garnishing, heat oil/ghee in a pan and add cashews and raisins.
18. Take out cashews and raisins once done, then add chopped onions and wait till it is translucent/brown.
You can now serve the biriyani after garnishing it with cashews ,raisins, onions and fresh coriander leaves. Serve this with yogurt/Raita and papad.
I really enjoyed having this. Please try it on and let me know your suggestions.
Ingredients
1. Chicken
2. Basmati Rice
3. Ghee /Oil
4. Salt
5. Turmeric Powder
6. Coriander Powder
7. Black Pepper Powder
8. Red Chilly Powder
9. Coriander Leaves
10. Tomato
11. Cashew
12. Raisins
13. Cardamom
14. Cinnamon
15. Cloves
16. Lime Juice
17. Ginger
18. Garlic
19. Curd
20. Green Chilly
21. Onions
22. Eggs
How to Make?
Marination
1. Mix chicken pieces with salt, turmeric powder, coriander powder, red chilly powder , black pepper powder and lime juice and keep aside for 30 minutes.
Masala
1. Grind coriander leaves and tomato to a smooth paste and keep aside.
2. Chop 3-4 big onions finely and keep aside.
3. Soak cashew nuts in hot water for 10 minutes and grind it to a smooth paste.
4. Whisk curd with salt .
5. Make a paste of ginger and garlic and crush green chillies.
Rice
1. Soak rice for 30 minutes.
2. Whole spices are needed here . They are cinnamon, cloves and cardamom.
Preparation
1. Heat oil/ghee in a pan and fry marinated chicken pieces. Once it is half-done, keep it aside.
2. Now , in the remaining oil saute finely chopped onions. Wait till it turns light brown.
3. Now add ginger garlic paste and crushed green chillies. Cook for another 2 minutes.
4. Then, add coriander-tomato paste and cook for some 5 minutes. At this stage you will see oil clearing up to the top.
5. Now, add curd and mix it well.
6. After a minute add chicken pieces from step#1 and mix the masala evenly on it.
7. Now, close the lid and cook the chicken.
8. Once, it is almost done, add cashew nut paste and cook till chicken is done.
9. Boil eggs and add into this Masala and keep it aside.
10. Next step is to prepare rice, for that boil water with half the amount of whole spices. The amount of water should be almost double of rice. Basmati rice do not need a lot of water to be cooked, hence close to double amount of water.
11. Take a pan, add oil/ghee and splatter the rest of the whole spices, then add rice (drain out all the water). Wait till the rice start cracking.
12. Add the boiled water,salt, lime juice and fresh corainder leaves and wait till rice is cooked prefectly.
13. Masala and Rice are ready, now we need to do layering.
14. Need a vessel with thick bottom and grease it with ghee/oil.
15. Place a layer of masala, then rice and continue. Make sure that the last layer is of rice. Sprinkle fresh coriander leaves in between.
16. Keep the flame to the lowest and heat it for 10 minutes. Biriyani is done :)
17. For garnishing, heat oil/ghee in a pan and add cashews and raisins.
18. Take out cashews and raisins once done, then add chopped onions and wait till it is translucent/brown.
You can now serve the biriyani after garnishing it with cashews ,raisins, onions and fresh coriander leaves. Serve this with yogurt/Raita and papad.
I really enjoyed having this. Please try it on and let me know your suggestions.
1 comment:
Biriyaaniyum chaayayum....nalla combination thanne..Laxmy, kalakki ! :)
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