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Tuesday, December 20, 2011

Chettinad style chicken biryani

Biryani is usually a trial and error method for me. After lot of mistakes, I was able to make this one well. Maybe the quantity of rice was a little less for the chicken in it. But other than that, it tasted absolutely good.



This is what you need:

Chicken - 250 gms
Rice - 1 cup
Butter - 3 tbsp
Cloves - 2
Cardamon -1
Cinnamon stick - 1/2 inch
Fennel seeds - 1 tsp
Onion - 1 chopped finely
Tomato - 1 chopped finely
Coconut milk - 1 cup
Ginger garlic paste - 2 tbsp
Green chilies - 4 to 5
Coriander leaves - A handful
Mint leaves - A handful
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Red chilly powder - 1 tbsp
Salt to taste.

This is what you do:

Soak the rice in water for an hour.
Heat some butter in a pan and add cloves, cinnamon, fennel seeds and cardamon.
Now add the onions, green chilies and ginger garlic paste. Saute till the onion turns translucent.
Add the tomatoes and saute till they become tender. Add the coriander powder, red chilly powder, and turmeric powder.
Add the coriander and mint leaves and saute till the flavor spreads.
Add the chicken and salt and mix it well with the masala. Add little water and let it simmer for 20 minutes till the chicken is 3/4th done.
Now add the rice and mix it with the chicken.
Add the coconut milk.
Let it simmer for 10-12 minutes or till the rice is cooked.
Chicken biryani is ready to be served.
I served it with a Amritsari chicken masala.




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