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Chicken biriyani

Ingredients:

Chicken: 1 kg

Biriyani rice( kayama or kola) : 500gm

Ghee: 200gm

Onion: 8 big onions

Tomato : 5 big tomatoes

Garlic: 100 gm ( chopped into fine pieces)

Ginger: 100 gm ( chopped into fine pieces)

Green chilies:8 to 10

Turmeric powder: 1 table spoon

Pepper powder: 2 table spoon

Biriyani powder (garam masala Powder):

Curry leaves: 4 to 5 stems

Coriander leaves: 2 to 3 stems

Mint leaves (Putheena) :  2 to 3 stems

Salt: as needed

Lemon juice: 2 full lemon juice, also we can use vinegar

Sunflower oil: 3 to 4 table spoon

Water:

Cashew, Raisin : fry it in ghee.

1 sliced onion, fry it in ghee for layering the chicken and rice

You can also use basmati rice instead of biriyani rice, it may take less time to cook than other rice.

Preparation:

Rice: soak in water for 20 to 25 minutes and wash it 3 or 4 times . Drain off the water completely.In cooker add 3 or 4 table spoon of ghee, pour water into it. Add the rice into it and stir it well. Then add 1 table spoon of salt. once boiled, close the cooker and put the weight. after 10 minutes ( don’t allow for whistle) switch off the flame and set aside( don’t open it now).

chicken: Cut the chicken into medium sized pieces. Magnate the chicken with 1 lemon juice, 2 table spoon salt, 1 table spoon turmeric powder,and 1 table spoon pepper powder. keep t aside for minimum 25 minutes ( chicken become soft after 20 25 minutes).

In a mixer grind garlic, ginger, green chili, and i steam of curry leaves.

In a heavy bottom pan(a pressure cooker or a heavy bottom pot) add 2 table spoon of oil and 2 table spoon ghee, once hot add the ginger garlic paste that we have prepared. once become fried add chopped onion into it, stir it well up to onions became golden brown color. you can add salt to fry the onion easily. Then add chopped tomatoes into it. stir it well. once cooked the tomatoes add the chicken pieces into it. Stir it well and cover the pan with a plate. After 10 minutes open the pan and again stir it well. Then add 2 tbs garam masala powder, 1/4 tbs chili powder, curd, 1 lemon juice, 1 tbs pepper and salt(as needed, since we added salt in chicken and onion). Cook the chicken in 10 to 15 minutes by cover the pan using a plate.

Chicken become cooked after 15 minutes,put a banana leaf above it( so rice and masala will not get mixed, you can aluminum foil instead of leaf, need to make small holes in the aluminum foil). Then add one layer of rice( you can use 1/4 of rice in one layer), above this add fried onion, fried cashews and raisin . Then add another layer of rice, add fried onion, cashews and raisin. You can make 3 or 4 layer of rice. Cover the pan with a plate. cook the biriyani for 15 minutes in low flame.

After 15 minutes you will get the biriyani smell… 😉 . After 15 minutes off the flame and set aside for 20 to 30 minutes. Then open the pan, separate the rice and chicken masala.

Tasty yummy biriyani ready…

 

 

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Anusree Koottungal On Jul 11, 2017

Recipe for perfection!!

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