Monday, January 27, 2014

Chicken Biriyani


Chicken Biriyani 

Spicy Kerala Chicken Biriyani.
Prep Time: 20 minutes
Cook time: 90 minutes
Serves: 3 people
Ingredients:
  1. Chicken,cut into medium size pieces - 250 to 300 gms
  2. Onion,sliced - 1 large( about 1 cup)
  3. Tomato,chopped - 1 small( 1/2 cup)
  4. Oil- as required
  5. Water-as required
  6. Salt-to taste
For Marination:
  1. Kashmiri chili powder- 1/2 to 3/4 tsp
  2. Coriander powder- 1tsp
  3. Lemon Juice-1/2  tsp
  4. Water-as required
  5. Salt- to taste
For Masala paste:
  1. Green chilies-3 to 4 nos( or more,according to taste)
  2. Ginger- 1" piece
  3. Garlic-3 cloves
  4. Coriander leaves,roughly chopped- 2 tbsp
  5. Mint leaves,roughly chopped- 1 tbsp
  6. Cinnamon-1" piece
  7. Cloves- 3 nos
  8. Fennel seeds-1/2 tsp
  9. Whole black pepper -1/2 tsp
  10. Salt- to taste
For rice:
  1. Basmati rice- 1.5 cups
  2. Cardamom pods- 3 nos
  3. Cinnamon stick,1" piece-2 nos
  4. Cloves-5 nos
  5. Bay leaf- 1 no
  6. Water-3 cup( 1/2 cup more ,if required)
  7. Ghee-as required
  8. Salt- to taste
For Layering/garnishing:
  1. Onion,sliced- 1 small
  2. Cashew nuts- 12 to 15 nos
  3. Raisins-1 or 2 tbsp
  4. Garam masala- 2 to 3 pinch
  5. Ghee /Oil- as required
  6. Coriander and mint leaves,chopped-as required
Instructions:



  • Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.
  • Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.
  • Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.
                     



  • To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.
  • Add tomato and saute until it turns mushy.
  • Add the prepared masala paste and saute until raw smell leaves. 
  • Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)
  • Remove the lid,cook until gravy turns thick.
  • To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.
  • For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.
  • Add a layer of the prepared chicken masala.Next add a layer of rice.
  • Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .



  • Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)
  • Serve with onion salad
  • NOTES
    • Adjust the quantity of green chilies according to your taste.



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