Chicken briyani every one's favourite..Various preparation methods are found in enjoying this yummy chicken recipe. I'm sharing my mother-in-laws recipe here. She uses Seeraga Samba Rice to prepare but I cannot find the rice in my Indian store so I'm using normal basmati rice for this recipe. A lot of patience is normally needed to prepare tasty briyani which I don't have sometimes..anyway get your pans and pots ready to cook....Chicken Briyani
Serving Size:4
Ingredients
Grinding Masala:
2tbsp ginger garlic paste
6 cloves
4 cardamon pods
1tsp fennel seed
6 shallots
1 cinnamon stick
1tsp coriander powder
1tsp chillie powder
1/4tsp turmeric powder
1/4tsp garam masala
1/4 briyani masala
1/4tsp poppy seeds
1/4tsp nutmeg powder
1tsp salt
1/4 cup warm water
Grind all the above mentioned ingredients to a smooth paste...it should be very fine and keep aside.Marinate for the chicken:
1lb boneless chicken breast or a whole chicken(your choice) I'm using boneless chicken breast
1cup curd beaten till fluffy
1/4 tsp turmeric powder
1/2tsp briyani maasala
1/2tsp garam masala
1tbsp tomato paste
1/4 cup finely chopped coriander leaves
1/4 cup finely chopped mint leaves
1tsp salt
Marinate the cubed chicken breast with above mentioned ingredients for 3 hours.1 big red onion finely chopped
1 big tomato finely chopped
4 whole green chillies
1/4 cup ghee
3tbsp oil
2tbsp lime juice
1tsp briyani masala
2 bay leaves
4.5 cup water
3 cups basmati rice rinsed and drained well- add 1tsp lime juice and mixed well.
Preparation Methods:
Heat a non-stick wok on medium flame and pour the ghee and oil. Once the mixture of oil and ghee heated add the green chillie. Once the chillie splits open add the bay leaves- chopped onions and tomato. Saute till the onions and tomato become tender. Then add the marinate chicken and fry well to co-operate well in the mixture. Then add lime juice,and briyani masala. When the chicken are slightly cooked pour in the grinded paste. Saute till the oil separates-then add the rice to combine well with chicken mixture. Once it's well combined adjust the level of salt and transfer the mixture to rice cooker and pour in 4.5 cups of water.
Heat a non-stick wok on medium flame and pour the ghee and oil. Once the mixture of oil and ghee heated add the green chillie. Once the chillie splits open add the bay leaves- chopped onions and tomato. Saute till the onions and tomato become tender. Then add the marinate chicken and fry well to co-operate well in the mixture. Then add lime juice,and briyani masala. When the chicken are slightly cooked pour in the grinded paste. Saute till the oil separates-then add the rice to combine well with chicken mixture. Once it's well combined adjust the level of salt and transfer the mixture to rice cooker and pour in 4.5 cups of water.
Note: By adding lime juice or oil to rice after drained prevents rice from sticking together.
Cucumber and Onion Pachadi
Serving size:4
Ingredients
1 cup shredded cucumber
1 cup finely chopped onions
1tsp salt
1/4 cup coconut milk
1 cup curd beaten well
Preparation Methods:
Combine all the ingredient together and serve as side for any type of briyani.
Serving size:4
Ingredients
1 cup shredded cucumber
1 cup finely chopped onions
1tsp salt
1/4 cup coconut milk
1 cup curd beaten well
Preparation Methods:Combine all the ingredient together and serve as side for any type of briyani.
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