Saturday, July 23, 2011

Chicken Biryani


I always cook Biryani with Tomatoes. But in Restaurants, I do not always find the same. I thought let me try that way. And I did not much patience and time to do layering. Found this method after trying 2-3 times. This way, grains are separate and flavorful. The best part is need not drain water from the Rice and thus more healthy.


Ingredients:

Basmati Rice 1 ½ cups
Chicken 250g
Onions (Medium) 2
Ginger Garlic Paste 2 tsp
Green Chillies 1-2
Pudina and Coriander Leaves few
Chilli Powder ¾ tsp
Coriander Powder 1tsp
Biryani Spice Powder ½ tsp
Garam Masala ¼ tsp
Water 3 cups
Kesari powder 2-3 pinch
Saffron
Milk 1-2 tbsp
Yoghurt 3-4 tsp
Turmeric Powder 2-3 pinch
Salt
Oil and Butter

Whole Garam Masala

Aniseeds and Cumin ¼ tsp each
Cloves 4
Green and Black Cardamom 2 each
Bay Leaves 2
Cinnamon sticks few

Preparation:

Marinate Chicken Pieces with Yoghurt, Ginger-Garlic Paste (½ tsp), Salt and Turmeric Powder for atleast one hour.

Chop Onions into fine pieces lengthwise. Slit Chillies. Soak Basmati Rice for 20-30 minutes and drain completely. Soak Kesari Powder and Saffron in Milk.

Method:

Heat little Oil in a Pan. When hot, add chopped Onions and fry till slightly brown. Keep it aside in an absorbent Paper.

Heat required Oil and Butter in a Pan. When hot, add Whole Garam Masala. When they turn slightly brown, add Ginger-Garlic Paste (1 ½ tsp), Green Chillies, Pudina and Coriander Leaves. Saute for a while and then add marinated Chicken. Add little water (less than ¼ cups of water). Close the lid and cook it for 8-10 minutes on a medium flame.

Now open the lid. Add Rice, 3 cups of Water, Salt, and ½ tsp Oil. Stir well. Increase the flame to a high and allow boiling.

When the water level decreases the rice level (you can see small holes), reduce the flame and then add fried Onions, Milk with Kesari Powder & Saffron and Garam Masala Powder.

Now simmer the flame (the lowest), close the lid and cook for another 5-6 minutes. Now open the lid. Use a fork to see whether rice is done. If not, cook for some more time.

Serves: 2
Serve with Kurma and Raita.

Notes: Make sure the lid is used is tight. If not, close the pan with a kitchen towel and then close the lid. Chilli Powder can be added during marinating Chicken.

I have used less spice. Increase it according to your taste.

Sending this to Iftar Moments of Taste of Pearl City.

10 comments:

SravsCulinaryConcepts said...

Very delicious recipe !! looks yummy !!

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Vimitha Anand said...

Who will not like such an easy and yummy biryani...

Reshmi Mahesh said...

Delicious looking biryani..

Nithu said...

Biryani looks so good.

Torviewtoronto said...

delicious looking biryani looks flavourful

ANU said...

all time fav...love it!

Akila said...

wow yummy yummy briyani... simply love it..

Dish Name Starts with I
Learning-to-cook
Regards,
Akila

Mugdha said...

looks soo delicious...my fav..:)

Umm Mymoonah said...

Wow! Briyani, this is fantastic. We would never say no to this. Thank you for sending it to Iftar moments :)

Jay said...

I m ready to finish off the whole now..:PP
Tasty Appetite