Tuesday, August 30, 2005

Chicken Biriyani

Rice - 2 cups
Water - 4 cups
Chicken - 1/2kg

Onion chopped - 4 nos
Ginger paste - 1" pc
Garlic paste - 4 nos
Green chillies - 10 nos

Turmeric powder - 2 tsp
Chilly powder - 1 tsp

Cloves - 5 + 2
Cinnamon - 2 + 1
Cardamom - 5 + 2
Jeera (perinjeerakam) - 1/2 tsp + a pinch
All these(larger quantities) are to be powdered.
The rest to be used as whole.

Coconut grinded - 1/4 cup
Kus kus grinded - 2 tbsp
Cashewnuts grinded - 2 tbsp (approx 25g)
Curd - 1/4 cup

Tomato - 1/4 cup
Coriander leaves - 1/4 cup
Pudina leaves - 1/4 cup
Lemon - 3/4

Salt to taste
Oil or Ghee - 1/4 cup

Wash the rice and chicken and set them aside to drain the water. Fry the rice in a tsp of oil. Heat the remaining oil and add a cinnamon, clove, cardamon and jeera for flavour. Once they pop, saute the onion until it becomes golden brown. Then add the ginger garlic paste and green chillies. Saute for a while and add the turmeric and chilli powder. Add tomatoes and saute till it leaves the edges. Then add the grinded coconut, kus kus (it should be soaked before grinding), cashewnuts and the coriander and pudina leaves. Add the curd and chicken to it and stir well with salt.Cook for around 10-15 until the chicken is almost cooked. Then add the fried rice. Stir and add the water. Close the vessel and cook on slow fire for nearly 10 min, stirring every few min.


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