Biryani is a grand festive basmati rice dish.
Rice is cooked with layers of meat or vegetables or shrimp, with peanuts and raisins.
Flavored with saffron and rose-water and garnished with fried onions and almonds.
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
Ingredients-1
1 lb Chicken (1/2 kg approx, cut into small pieces)
2 nos Onion (cut lengthwise)
3 nos Tomato (finely chopped or crushed)
1 tsp Ginger garlic paste
8 stks Corrainder leaves (chopped)
4 stks Mint leaves (chopped)
3 nos Green chilli (slit open)
2 cup Basmati rice
3 tbsp Oil
2 tbsp Clarified butter/ghee
½ cup Yogurt/curd dilute with water to make 1 cup
3 cup Water
2 nos Bay leaf
2 nos Cinnamon
5 nos Cloves
3 nos Cardamon
2½ tsp Salt (or to taste)
2 tsp Red chilli powder
3 tsp Corrainder/dhania powder
¼ tsp Turmeric powder
1 pinch Orange food color (optional)
6 stks Corrainder leaves (chopped for garnishing)
2 tsp Ghee (to finish the dish)
Ingredients-2
¼ tsp Salt
3 tsp Lemon juice
1 pinch Turmeric powder
½ tsp Dhania powder
½ tsp Red chilli powder
½ tsp Ginger garlic paste
Instructions
Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.
While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.
Biryani is a grand festive basmati rice dish.
Rice is cooked with layers of meat or vegetables or shrimp, with peanuts and raisins.
Flavored with saffron and rose-water and garnished with fried onions and almonds.
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
Ingredients-1
1 lb Chicken (1/2 kg approx, cut into small pieces)
2 nos Onion (cut lengthwise)
3 nos Tomato (finely chopped or crushed)
1 tsp Ginger garlic paste
8 stks Corrainder leaves (chopped)
4 stks Mint leaves (chopped)
3 nos Green chilli (slit open)
2 cup Basmati rice
3 tbsp Oil
2 tbsp Clarified butter/ghee
½ cup Yogurt/curd dilute with water to make 1 cup
3 cup Water
2 nos Bay leaf
2 nos Cinnamon
5 nos Cloves
3 nos Cardamon
2½ tsp Salt (or to taste)
2 tsp Red chilli powder
3 tsp Corrainder/dhania powder
¼ tsp Turmeric powder
1 pinch Orange food color (optional)
6 stks Corrainder leaves (chopped for garnishing)
2 tsp Ghee (to finish the dish)
Ingredients-2
¼ tsp Salt
3 tsp Lemon juice
1 pinch Turmeric powder
½ tsp Dhania powder
½ tsp Red chilli powder
½ tsp Ginger garlic paste
Instructions
Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.
While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.
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