One of the first recipes I ever tried, looking at a book, is chicken biriyani. A couple of times before my wedding and a couple of times after. Before my wedding no one ever appreciated my biriyani. Just a month after my wedding, I went to the US. There my hubby wanted to invite a few of his friends. And I again tried my luck at preparing some biriyani. And to my surprise all of them liked it. I prepared it almost 10 times in a matter of 45 days..and all the time people loved it! Even today all of our friends who have tried it just love my biriyani. Me being a muslim, it is no big deal to cook good biriyani. In the muslim community my biriyani can be given a 8/10. I think u all should try my recipe for all the appreciation I have received for it whenever prepared.
It is a long process(an hour long), but if done systematically , is quite easy.
So here goes........
Chicken biriyani
Ingredients
for the gravy
1 kg chicken (medium sized pieces)
10 medium sized onions
5 tomatoes
4 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
10 cloves
6 small pieces of cinnamon
1 cardamom
1 tsp fennel seeds
6-7 black pepper
12 green chillies
stems cut from 1 bunch coriander leaves
1 cup curd
oil
salt
juice of 1/2 lemon
for rice
1 kg biriyani rice
4 cloves
2 pieces of chakka
2 cardamoms
for layering
3 onions (thin sliced)
1 bunch coriander leaves (chopped finely)
1 cup pudina leaves
ghee
Method
First prepare the ingredients required for layering. Deep fry onions till golden brown. Chop coriander leaves finely. Keep them aside.
Roast slightly and grind cloves, cinnamon, cardamom, fennel and pepper to a fine powder. Also grind green chillies, stem of coriander leaves and curd into another paste. Put oil in a vessel. Add onions, thin sliced. When golden brown, add ginger garlic paste. Stir a little. Add tomatoes. After 2 minutes, add turmeric powder, red chilli powder, coriander powder and salt. Now add the above ground pastes (garam masala powder and green chilli paste). Then add the pieces of chicken and lemon juice. Cook till chicken pieces have just cooked. Keep this gravy aside.
While the chicken is cooking, soak rice after washing it. Boil water in another vessel to cook the rice. Add cloves, cardamon, cinnamon and salt. Add rice when the water boils. Now cook till the rice is just cooked. Don't overcook. Drain the water.
Now the layering. In another broad, deep vessel, put all the chicken pieces from the gravy. Now add some gravy. Now put one layer of rice. On top of that add some more gravy. Then add coriander leaves, pudina, fried onions and some ghee. Now add another layer of rice. Again add coriander leaves, pudina, fried onions and ghee. Now keep the vessel,well covered over a tava on a very small flame for 10 min. This procedure is called 'dum'.
Now your biriyani is ready to be served.
note: The above recipe can serve 8-10 people. For more biriyani increase the ingredients accordingly. The more the rice, the more layers should be formed. You can sprinkle colour or saffron soaked in warm milk while layering for better presentation and flavour.
Hope u people like it. Do let me know if u try it. Enjoy!
It is a long process(an hour long), but if done systematically , is quite easy.
So here goes........
Chicken biriyani
Ingredients
for the gravy
1 kg chicken (medium sized pieces)
10 medium sized onions
5 tomatoes
4 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
10 cloves
6 small pieces of cinnamon
1 cardamom
1 tsp fennel seeds
6-7 black pepper
12 green chillies
stems cut from 1 bunch coriander leaves
1 cup curd
oil
salt
juice of 1/2 lemon
for rice
1 kg biriyani rice
4 cloves
2 pieces of chakka
2 cardamoms
for layering
3 onions (thin sliced)
1 bunch coriander leaves (chopped finely)
1 cup pudina leaves
ghee
Method
First prepare the ingredients required for layering. Deep fry onions till golden brown. Chop coriander leaves finely. Keep them aside.
Roast slightly and grind cloves, cinnamon, cardamom, fennel and pepper to a fine powder. Also grind green chillies, stem of coriander leaves and curd into another paste. Put oil in a vessel. Add onions, thin sliced. When golden brown, add ginger garlic paste. Stir a little. Add tomatoes. After 2 minutes, add turmeric powder, red chilli powder, coriander powder and salt. Now add the above ground pastes (garam masala powder and green chilli paste). Then add the pieces of chicken and lemon juice. Cook till chicken pieces have just cooked. Keep this gravy aside.
While the chicken is cooking, soak rice after washing it. Boil water in another vessel to cook the rice. Add cloves, cardamon, cinnamon and salt. Add rice when the water boils. Now cook till the rice is just cooked. Don't overcook. Drain the water.
Now the layering. In another broad, deep vessel, put all the chicken pieces from the gravy. Now add some gravy. Now put one layer of rice. On top of that add some more gravy. Then add coriander leaves, pudina, fried onions and some ghee. Now add another layer of rice. Again add coriander leaves, pudina, fried onions and ghee. Now keep the vessel,well covered over a tava on a very small flame for 10 min. This procedure is called 'dum'.
Now your biriyani is ready to be served.
note: The above recipe can serve 8-10 people. For more biriyani increase the ingredients accordingly. The more the rice, the more layers should be formed. You can sprinkle colour or saffron soaked in warm milk while layering for better presentation and flavour.
Hope u people like it. Do let me know if u try it. Enjoy!
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