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Chicken Biryani with Jeerakasala - Jeerakasamba Recipe

Chicken Biryani with Jeerakasala - Jeerakasamba is a popular Indian Main
Author :
 
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For rice:
  • 1 cup - Rice ratio of Rice to water: 1.5 cups -water
  • 3 cups (600 g) - jeerakasemba / jeerakasala Rice
  • 3.5 cups - water + 1 cup - thick Coconut Milk (that makes a total of 4.5 cups - of liquid for 3 cups of rice).
  • 12 -cashew nuts (soak in 1 tbsp - water for half an hour and make a paste)
  • 1.5 tsp - salt
  • 2 tsp - Red Chilli powder
  • 1 tsp - Jeera powder (cumin seed powder)
  • 1/2 tsp - Turmeric powder
  • Saffron - a few strands - soaked in 1 table spoon Milk - optional.
  • For Chicken masala:
  • 1 kg - chicken, cut into medium size pieces
  • 1 cup (100 ml) - thick Curd
  • (1 tbsp) - juice of a Lemon
  • Other ingredients
  • 4 tbsp - oil (can use Ghee or Butter as well. Never use vanaspati)
  • 2- Bay Leaves
  • 5- Cloves
  • 5- Cardamoms
  • 5- Cinnamon stick (1 - inch size)
  • 4 -onions, finely sliced
  • 5- Green chillies, make a paste of Green chillies
  • 3 tbsp - Ginger - Garlic paste (fresh and homemade)
  • 2 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • 1 tsp - coriander powder
  • 3- Tomatoes (pick well ripe), chopped in big slices
  • 1.5 tsp - salt (or to taste)
  • 2 tbsp - chopped Coriander leaves
  • 2 tbsp - chopped Mint leaves
  • 2 tbsp - extra chopped Mint and Coriander leaves (for final mixing)
  • How to Make Chicken Biryani with Jeerakasala - Jeerakasamba:

    1. Wash and clean rice. Drain out water thoroughly. In a non-stick pan, add rice, thick coconut milk (1 cup), water (3 1/2 cups), jeera powder, turmeric powder, red chilli powder, cashew nut paste and salt. Cover with a tight lid and cook on a low to medium heat for 15 - 18 minutes or until the water dries up and rice cooked well (each rice grain should be separate). Switch off the heat and keep aside. Don't worry even if the rice is only 90 % cooked. Do not overcook.
    2. For chicken:
    3. Wash and clean chicken pieces. Drain out water completely. Wipe each piece with a kitchen towel.
    4. In a wide bowl, mix chicken pieces with thick curd and juice of a lemon. Marinate well and keep aside for at least half an hour.
    5. For masala:
    6. Dilute red chilli powder, turmeric powder and coriander powder in 2 tbsp water (spice mix). Keep aside.
    7. In a pan, heat oil. Add whole spices (bay leaf, cloves, cardamoms, cinnamon stick). Fry on a low heat until fragrant.
    8. Add sliced onions and fry till golden colour on a low to medium heat.
    9. Add green chilli paste and stir well.
    10. Add ginger - garlic paste and stir well for 2 - 3 minutes or until the raw smell goes.
    11. Add diluted spice mix (red chilli powder - turmeric powder - coriander powder) and stir well on a low heat for 2 - 3 minutes or until well blended and water dries up.
    12. Add chopped tomatoes. Stir well for 4 - 5 minutes or until the tomatoes well mixed with onions and other spices / tomato gravy thickens.
    13. Add chopped mint and coriander leaves. Mix well.
    14. At this point, add marinated chicken pieces and salt to taste. Do not add extra water during cooking. Cover with a tight lid and cook on a low to medium heat for 25 - 30 minutes or until done / chicken pieces softens / gravy thickens ( you may get approximately 1 1/2 cups gravy).
    15. Final preparation
    16. In wide non-stick pan / thick bottomed vessel / iron kadai, spread alternate layers of gravy-less chicken mixture and rice to make it 2 - 3 layers of chicken / rice.
    17. Sprinkle chopped mint and coriander leaves.
    18. Spread extra chicken gravy (1/2 quantity) evenly over this. Cover with a tight lid and cook on a very low heat for 20 minutes. Open the lid and mix chicken masala and rice gently. Serve with raita / baingan pachadi / salad / pickle / sweet and sour chutneys (tomato, dates etc).
    19. Garnishing
    20. The scope for garnishing is limitless; and depends on time, convenience and availability. Suggest garnish with fried onions, raisins and cashew for a minimum. For those who prefer more decorations, add chopped ripe pineapple, cherries at this stage.
    21. Recipe Courtesy: Niya's World





     

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