Chicken Biryani

-


CHICKEN BIRYANI


Chicken biryani with mint raita is my family's most favourite meal. A good quality basmati rice, saffron and garam masala powder are very essential to prepare delicious biryani. 

I have used spices as per my choice. Kindly increase or decrease as per your needs. 



Fresh mint leaves from my kitchen garden gives excellent flavour & taste to this yummy biriyani. 


Ingredients for masala:

(Kindly use ingredients as per your choice)

  • 6-8 green chillies
  • 100 gms coriander+ mint leaves
  • 1pod garlic
  • 1" ginger. 
  • 1 large onion

Other ingredients:

  • 3 large onions sliced
  • 1-2 tbsp garam masala powder
  • Ghee as per your choice
  • 1cup curds
  • Juice of 1 lemon or tamarind pulp
  • Salt to taste. 
  • 1 kg chicken 
  • Saffron water.

Ingredients for rice:

  • 3/4th kg basmati rice (3 cups)
  • 4 cardamoms, 
  • 4 cloves, 
  • 1" cinnamon, 
  • 2 bay leaves, 
  • Juice of half a lemon
  • 6 cups of water
  • Salt to taste

Ingredients for garnishing:

  • Pinch of saffron 
  • Roasted dry fruits
  • Chopped mint & coriander leaves
  • Roasted onion

METHOD( chicken curry):

Wash & clean Chicken pieces and keep aside. 



Grind chillies, mint, coriander leaves, onion, garlic & ginger to fine paste along with 1 cup curds, garam masala powder, lemon juice and salt to taste. 


Add this paste to cleaned Chicken pieces  ,  and mix well.  


Marinate overnight or for 2-3 hrs. 


Heat 3-4 tb sp ghee, add sliced onion  & fry till golden brown. Remove 3/4th of this & keep aside. 


Add marinated chicken to the same pan & fry for 2 -3 minutes. Cover & cook till done. 


Delicious Chicken curry is ready. 


Meanwhile soak a pinch of saffron in half cup of water & keep aside. 

Rice preparation:



Wash & Soak rice for 10-15 mnts.

 

Drain & keep aside. 


Heat 2 tbsp ghee add whole garam masala spices & fry for 1 minute. 


Add water , boil, add salt to taste & little lemon juice. 


Now add rice & cook  for 5-6 minutes.  Cover & leave aside for 10 minutes. 


Rice is ready. 

Final assembling:



Spread quarter portion of basmati rice in a vessel add little fried onion, little saffron water, chopped mint & coriander leaves & dry fruits. Spread 1/4 portion of cooked chicken. 


Now spread another quarter portion  rice, spread 1/4 th portion of chicken & all other ingredients mentioned above. 


Repeat the process till all the rice & chicken gets over. Pour saffron water above. Cover & cook on a very slow flame for 5-6 mnts.  


Delicious chicken  biryani is ready. Serve with cucumber raitha.


Chicken biryani with mint raita and Chicken ghee roast. 

Enjoy with your loved ones.

Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Coorgi Pork

-
Image
Coorgi Pork Coorgi Pork is the iconic pork dish from Coorg region.  It's spicy, tangy, aromatic & so yummy! Here is the Youtube Video for this dish: This is the most loved and appreciated dish in my house. I usually serve this as a starter/ appetizer with drinks.  The main ingredient which gives authentic taste to this dish is the coorgi masala powder, which is mentioned in the recipe.  The bright blackish colour and the unique taste comes from the souring agent called " Kachampuli" which is a coorgi vinegar.  This semi dry dish goes well as a side dish with any meal or as an appetizer/starter. This authentic coorgi dish is served in almost every single restaurant in Coorg region with super delicious rice roties.  Recipe is easy & simple if the coorgi masala is prepared well in advance.  Try this delicious recipe.  Recipe: Ingredients: 1/2 kg pork 2 chopped onions 7-8 flakes of garlic ( chopped) 1/2" ginger ( chopped) 2 tsp kachampuli Salt, little coriander
Read more