Sunday, April 29, 2012

Chicken Briyani



 Chicken Pieces - 1/2 kg

 Basmati Rice - 2 cups

 Onion -   2+1 nos (medium size)
 (1 for grind , 2 for chopped)

 Tomatoes - 2+2 nos (medium size) 
 (2 for grind , 2 for chopped)

 Green chillies - 2 + 2  nos
 (2 for grind , 2 for slit)

 Ginger Garlic  paste - 1 tbs

 Pepper powder - 1 tsp

 Red chilly powder -1tsp  

 Coriander powder- 1tsp  

 Pattai -  6 nos 

 Lavangam - 6 nos 

 Cardamom - 6 nos

 Thick curd - 1 cup

 Coriander leaves - 2 tbs (washed and chopped)

 Mint leaves - 2 tbs (washed and chopped)

 Coconut milk - 1 cup

 Ghee - 2 tbs

 Oil - 2 tbs

 Salt - to taste
 Fried Cashew - 2 tbs

 Lemon juice - 1 tbs 

  First prepare masala to marinate the chicken. 

  Wash the chicken pieces and keep it aside.  

  Grind 1 onion , 2 tomatoes , 2 green chillies , half of ginger garlic paste, 2 pattai , 

   2 lavangam , 2 cardamom, pepper powder, salt , 1 tsp lemon juice and 

   a little mint and coriander leaves.

   Mix  the ground paste with the curd and add it to 

   the chicken pieces thoroughly and 

   keep this set-up for half an  hour.  

  Wash the basmati rice and soak it in 1 cup of coconut milk +2 cups of water

   half an hour before start cooking.

   In a cooker, heat oil, add pattai , lavangam, cardamom, 

  onions (cut in length wise), ginger garlic paste, 

  chopped tomatos, red chilly powder,  

  coriander powder , mint and coriander leaves one by one. 
  Cook at medium heat till it gets cooked. 

  Now add the marinated chicken and allow to cook at medium flame 

  till the oil in the masala separates. And then add the rice with its water , 

  adjust salt and  stir well and close it with its lid and cook  it for 2 whistles.

  After air releases, slowly open the lid add ghee, fried cashews, mint , 

  coriander leaves ,  lemon juice and close it for another 5 minutes.(Not in flame)
  Delicious chicken Briyani is ready. 

  Serve with onion pachadi...

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