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Hi,
I'm Preetha Ajit from Dubai. This is my second contribution. My first recipe was Chicken Fry. This is very pungent and also easy to cook. Try and let me know your comments in pretajit@hotmail.com or ayswin@emirates.net.ae
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Chicken Biriyani
Ingredients
Chicken : 1 Kg.
Basmati rice : 2 glasses
Ghee : required qty.
Big Onions : 4 nos. (big ones)
Ginger : Big piece
Garlic : 8 pods
Green Chilly : 8-9 nos.
Cloves : 6 nos.
Cinnamon : 6 nos.
Cardamom : 4 nos.
Pepper : 12 nos.
Aniseed (somph) : 1 teaspoon
Curd : 1 cup
Tomato : 2 nos. (medium)
Coriander leaves : 1 bunch
Turmeric : 1/2 teaspoon
Salt : to taste
Method:
- Half cook basmati rice with salt & little ghee & drain the water. Let it cool, otherwise the rice grains will stick to each other.
- Cut chicken into big pieces & keep aside.
- Grind big onions, ginger, garlic, green chilly, cinnamon, cloves, cardamom, pepper & somph to a smooth paste with very less water.
- Heat ghee (lots) & fry the ground masala in medium flame stirring frequently till it turns dark brown colour & smells good & thickens (be very careful when you fry, because it will easily get burned if the flame is high & if not stirred frequently). To this add finely chopped tomatoes & fry in low flame till the water in the tomatoes separate & tomatoes shrink.
- Then add chicken pieces & simmer in low flame stirring occasionally for 5 minutes. When the masala gets well absorbed by the chicken pieces, add curd, turmeric & salt & cook with the lid closed. When chicken gets cooked, stop fire. (If the gravy is watery, just simmer in low flame with the lid open for sometime till gravy thickens).
- Finally garnish with coriander leaves & close the container, otherwise the smell of the gravy will vanish.
- In the flat cooking pot, pour the gravy with chicken pieces in the first layer, then rice & coriander leaves in the second layer. Repeat the layers (totally two or three depending on the quantity of rice & chicken) & close it airtight. On the stove keep a flat piece of tin or iron & heat well. (The lid of chocolate box is ideal). When it becomes very hot, place the cooking pot on top of it & any heavy object on top of the cooking pot, (for eg. you can place a heavy container with water) & reduce the flame to normal & leave it undisturbed for few minutes, for eg. 12-15 minutes. When steam starts coming out through the circumference of the pot, stop fire.
- Serve hot with fresh curd salad with lots of finely chopped big onions, carrots, green chilly, cucumber, tomato & curry leaves in it.
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