Chicken Biryani
Chicken Biryani
Biryani is the combination of basmathi rice, spices, meat, fish, eggs or vegetables.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, cumin, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) , boiled egg and salad.
There r many verities of biryani like hyderabadi biryani, Thallapakattu Briyani, dindukal biryani, sindhi biryani and many more...here i am gonna show my way of making biryani at home...it is very simple n off course it's tasty too..since tom is sunday iam posting this recipe that might help for a Sunday's feast...
let's grab the ingredients:
Basmathi rice - 1 cup.
Water - 2 cips.
Chicken - 250 grams (with bones-which increases the taste).
Onion - 2 medium (sliced).
Tomato - 1 large (chopped).
Ginger-garlic paste - 1 tbsp ( preferably freshly made)
Green chillies - 4 ( slitted)
Fresh mint leaves - hand full
Chilli powder - 1 tsp (optional).
for marination:
curd - 2 tbsp.
lemon - 1 tbsp.
turmeric powder - 1/4 tsp.
for tempering:
Oil - 2 tbsp.
Ghee / clarified butter - 1 tsp.
Bay leaf - 1/2 inch.
Cinnamon - 1/2 inch stick.
kal pasi / black stone flower- few ( results in an aromatic flavor )
saunf / fennel seeds - 1 tsp.
Green cardamom - 1.
Method:
=> clean the basmathi rice only once n soak it in water for 20 minutes).
=> clean n marinate the chicken pieces with curd, turmeric powder n lemon juice for 10 min ( by the time u cut the onions, tomatoes n make the gin-gar paste, ur chicken n basmathi rice gets be marinated).
=> heat 2 tbsp+ 1 tsp ghee in a pressure pan.
=> temper bay leaf, cardamom, cinnamon sticks, kal pasi, fennel seeds/ saunf.
=> add in green chillies, a hand-full of mint leaves, saute for 5 sec.
=> add in gin-gar paste. saute till the raw smells disappears.
=> add in sliced onions, stir in occasionally till golden brown.
=> add in tomatoes, stir in till it's mashes.
=> now, add in the chicken pieces, stir till 20% of water evaporates.
=> now pressurize it till 80% done.
=> now, add in the 1 cup of basmathi rice, 2 cups of water.
=> close the lid n pressurize for only 2 whistles or for 5 minutes.
=> switch off the flame after 2 whistles or 5 minutes n let it b on the stove top for more 10 minutes as it's equal to dum process.
=> now open the lid, stir in gently n garnish it with cilantro leaves n peppercorns(opt).
it accompanies well with raitha, korma, boiled eggs n salads.
tip: keep the boiled eggs inserted in the biryani in a closed pan for 5 minutes, makes the egg get the flavor of the biryani into it.
i like to have it with boiled eggs n salads.........wha's ur combo?!!!
Biryani is the combination of basmathi rice, spices, meat, fish, eggs or vegetables.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, cumin, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) , boiled egg and salad.
There r many verities of biryani like hyderabadi biryani, Thallapakattu Briyani, dindukal biryani, sindhi biryani and many more...here i am gonna show my way of making biryani at home...it is very simple n off course it's tasty too..since tom is sunday iam posting this recipe that might help for a Sunday's feast...
let's grab the ingredients:
Basmathi rice - 1 cup.
Water - 2 cips.
Chicken - 250 grams (with bones-which increases the taste).
Onion - 2 medium (sliced).
Tomato - 1 large (chopped).
Ginger-garlic paste - 1 tbsp ( preferably freshly made)
Green chillies - 4 ( slitted)
Fresh mint leaves - hand full
Chilli powder - 1 tsp (optional).
for marination:
curd - 2 tbsp.
lemon - 1 tbsp.
turmeric powder - 1/4 tsp.
for tempering:
Oil - 2 tbsp.
Ghee / clarified butter - 1 tsp.
Bay leaf - 1/2 inch.
Cinnamon - 1/2 inch stick.
kal pasi / black stone flower- few ( results in an aromatic flavor )
saunf / fennel seeds - 1 tsp.
Green cardamom - 1.
Method:
=> clean the basmathi rice only once n soak it in water for 20 minutes).
=> clean n marinate the chicken pieces with curd, turmeric powder n lemon juice for 10 min ( by the time u cut the onions, tomatoes n make the gin-gar paste, ur chicken n basmathi rice gets be marinated).
=> heat 2 tbsp+ 1 tsp ghee in a pressure pan.
=> temper bay leaf, cardamom, cinnamon sticks, kal pasi, fennel seeds/ saunf.
=> add in green chillies, a hand-full of mint leaves, saute for 5 sec.
=> add in gin-gar paste. saute till the raw smells disappears.
=> add in sliced onions, stir in occasionally till golden brown.
=> add in tomatoes, stir in till it's mashes.
=> now, add in the chicken pieces, stir till 20% of water evaporates.
=> now pressurize it till 80% done.
=> now, add in the 1 cup of basmathi rice, 2 cups of water.
=> close the lid n pressurize for only 2 whistles or for 5 minutes.
=> switch off the flame after 2 whistles or 5 minutes n let it b on the stove top for more 10 minutes as it's equal to dum process.
=> now open the lid, stir in gently n garnish it with cilantro leaves n peppercorns(opt).
it accompanies well with raitha, korma, boiled eggs n salads.
tip: keep the boiled eggs inserted in the biryani in a closed pan for 5 minutes, makes the egg get the flavor of the biryani into it.
i like to have it with boiled eggs n salads.........wha's ur combo?!!!
Flavourful tempting n yummy biriyani
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