.....chicken Biryani.... Ingredients-1 Basmati rice - 3 cups Chicken- 1 lb (1/2 kg) (cut into small pieces) Onion -1 large/2 small ( cut lengthwise) Tomato - 2 ( finely chopped or crushed) Ginger garlic paste -1 tsp Coriander leaves - ¼ cup (finely chopped) Mint leaves - ¼ cup (finely chopped) Green chillies - 5 nos (finely chopped) Oil -3 tblsp Ghee - 3 tblsp Yoghurt -1/4 cup Water Coconut milk mixture - 4.5 cups ( 1 cup coconut milk diluted with remaining water) Salt - to taste Chilly powder - 2 tsp ( or as needed) Fennel Powder - 2 tblsp Turmeric powder - ¼ tsp Ingredients-2 ( For Marination) Salt - ¼ tsp Lemon juice /Yoghurt - 2 tblsp Turmeric powder - ¼ tsp Coriander powder - 1 tsp Cumin Powder - 1 tsp Garam Masala - 1 tsp Pepper powder - ½ tsp Chilly Powder - 1 tsp Ginger garlic paste -1 tsp Garam Masala Bay leaf - 2 Cinnamon - 4 Star Anise - 2 Cloves -5 Cardamom -3 Preparation Steps 1. Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for at least half an hour . 2. Rinse the rice, soak it for at least 15 minutes, drain all water from it and keep aside. 3. Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biryani even more flavourful and prevent the rice from sticking to each other. You can omit this step if you dont have time. Method 1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth. 2. Slowly add onions along with chopped green chillies. 3. When onions turn slightly brown and crispy add ginger garlic paste, chopped coriander and mint leaves. 4. Next add tomatoes and sauté for a while till the oil separates. 5. Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yoghurt and salt. Sauté everything for 5-10 minutes until it thickens to a gravy consistency. ( If you are making biryani with mutton or pork, you have to cook it completely before adding the rice.) After this step, you can proceed in any of the following ways :- Using a pressure cooker 6. Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again. 7. Cover the pressure cooker and put the whistle, reduce the flame to the simmer and let it cook for 20-30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the biryani will be done. If you increase the flame, there are chances that the bottom might get burned.) Using a rice cooker 6. Add the gravy and soaked rice to the rice cooker along with water and coconut milk mixture and mix well. 7. Check for salt and cook them in a rice cooker. Using a heavy bottomed pan 6. Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again. 7. Cover the pan with a tight lid to prevent the steam from escaping. Reduce the flame to the lowest possible setting and leave it for half an hour. (You can use a aluminium foil to cover the top of the pan and then put the lid if the lid is not very tight. That way no steam will escape.) Cooking in convectional oven 6. Add the gravy and soaked rice to a oven safe dish along with water and coconut milk mixture and mix well. 7. Check for salt, cover the dish with an aluminium foil to prevent the steam from escaping and cook it for 45 minutes in a 350 degree oven. Cooking in Microwave Oven 6. Add the gravy and soaked rice to a microwave safe dish/ micro cooker along with water and coconut milk mixture and mix well. 7. Check for salt, cover the dish and cook it on micro power high for 20 minutes. Finally whatever method you use, the outcome is a flavourful, mouth watering biryani. Garnish with coriander leaves, toasted cashew nuts and raisins.
Posted on: Sun, 12 Oct 2014 06:57:39 +0000
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