My most favourite Chicken Biriyani

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Ingredients :-

For the Special Biriyani masala powder

  1. Star aniseed – 2 numbers
  2. Fennel seed – 2 heaping tsps.
  3. Cloves – 10 numbers
  4. Shahijeerah/caraway seeds – 1/2 heaping tsp.
  5. Cinnamon – 2″ piece
  6. Poppy seeds – 1 heaping tsp.
  7. Mace – half of a petal

Dry roast all these spices & grind them together in a mixer/coffee grinder to a fine powder. Use only half of this ground masala powder for making the biriyani.

For the fragrant rice

  1. Kaima / Jeerakasala Rice–2.5 cups
  2. Bayleaf – 1
  3. Cinnamon – 1” piece
  4. Cloves – 3 no.s
  5. Cardamom – 3 no.s
  6. Ghee –2 tbsps
  7. carrot – 1/2 a medium; finely chopped
  8. Onion -1 medium; chopped
  9. Special Biriyani masala powder – 1/4 tsp.
  10. Rose essence– 1/4 tsp
  11. Saffron –  a generous pinch
  12. Warm milk – 2 tbsps
  13. Boiling water – slightly less than 4 cups
  14. Deep fried onions – 1/2 cup (measured after frying)
  15. Cashews – 2 tbsps, fried till golden brown
  16. Raisins – 1 tbsp, fried till plump

For the Chicken gravy

  1. Chicken cut into smaller pieces – 500 grams (boneless, breast)
  2. Ghee –1 tbsp
  3. Thinly Sliced Onion- 2 cups
  4. Curryleaves -a few (torn with hand)
  5. Coriander powder – 2 tsps. (heaped)
  6. Red chilly powder – 1/4 heaping tsp.
  7. Turmeric powder – 1/4 tsp.
  8. Sliced Tomato –3/4 cup, chopped
  9. Garam masala powder – 1 tsp.
  10. Chopped Coriander leaves – 1/2 cup
  11. Chopped Mint leaves – 1/4 cup
  12. Curd – 1/4 cup, whisked
  13. Cashews – 25 grams, soaked in water
  14. Poppy seeds – 1 heaping tsp, soaked in water
  15. Grated coconut – 2 tbsps.
  16. Salt – as reqd

For Grinding

  1. Green Chillies – 1 number
  2. Garlic –5 big cloves
  3. Ginger – 1 tbsp
  4. Shallots – 4 numbers

For Marinating Chicken

  1. Red Chili Powder – 3/4 heaping tsp.
  2. Pepper powder – 1/4 tsp.
  3. Garam masala powder – 1/4 tsp.
  4. Lime juice – 1 tsp.
  5. Turmeric powder – 1/4 tsp.
  6. Salt – 1 tsp.
  7. Oil – 1 tsp.

Method:-

For the Chicken gravy

  1. Mix together the all the ingredients for marinating chicken. Marinate the chicken pieces and allow it to stand for half an hour at room temperature. Fry the chicken pieces in 2 tbsps of oil for a minute on each side/ till the chicken turns reddish.
  2. Grind together the cashews, poppy seeds & grated coconut to a smooth paste adding little water.
  3. Heat ghee + 1 tbsp of the oil used for frying the chicken pieces and add the onions + the torn curryleaves and saute them till the onions turn golden brown in colour.
  4.  Mix in the ground shallot, green chili, ginger and garlic paste and saute them for 10 minutes. Add coriander powder, red chilli & turmeric powders and sauté for a minute and then add the chopped tomato. Stir fry for 20 minutes or till oil starts to separate.
  5. Now add the fried chicken pieces, 1/4 cup of water and half of the ground biriyani masala powder,  mix well and cover cook for 10 mins on low heat.
  6. Add the mint leaves, cilantro & curd. Cover cook on low heat for 5 minutes more. Add the ground cashew-poppy paste & mix well. Switch off heat.

For the fragrant rice

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat ghee and add all the spices. When fragrant add the rice, onion, carrot and fry till the rice turns opaque.
  3. Add slightly less than 4 cups of boiling water and salt. Bring to a second boil, lower heat and cover cook till the rice is soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.
  4. Add the fried onions, cashews & raisins & mix.

 For the layering and dum

  1. Mix saffron, 1/4 tsp. of biriyani masala powder and rose essence with 2 tbsps of warm milk and keep aside.
  2. Take a big vessel and smear it with ghee, add half the cooked rice Sprinkle a little rose–saffron milk on the rice. Spread the chicken pieces and gravy over the rice, followed by the remaining rice.
  3. Heat a dosa pan till very hot.Place the tightly closed biriyani vessel on it. Place a pan full of boiling water on the biriyani vessel’s lid. Cook on medium heat for 15 minutes and then reduce the heat to sim and cook further for 15 minutes. or bake in a 180C preheated oven for 25-30 minutes.
  4. Keep it undisturbed for 30 minutes.
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