Saturday, January 14, 2012

Special Chicken Biriyani

This is a special Biriyani. In this I used only 1tbsp ghee. Masla preparation is entirely different from the normal biriyani. Always preparing the same way is quite boring. Just try this version; I am sure u will luv it. It is not at all having complicated steps. Here comes the recipe.
Basmathi Rice: 3cups
Cardamom, cinnamon and cloves: few
Lemon juice: 2tbsp
Salt: needed
Ghee: 1tbsp
Chicken: 2kg
Chilli powder: 1tbsp
Turmeric Powder: 1tsp
Garam Masala: 1tsp
Salt: needed
Oil: ¼ cup
Onion: 2 big
Ginger crushed: 2tbsp
Garlic Crushed: 2tbsp
Coriander leaves chopped: 1 bunch
Mint leaves chopped: ½ bunch
Tomato: 2 big
Curd: ¼ cup
Lemon Juice: 1tbsp
Garam Masala: 2tbsp
Salt: needed
Method of Preparation
Cut the chicken, wash and drain.
In a bowl add chilli powder, garam masala, turmeric powder and salt. Add chicken pieces to it and marinate for 1 hour.
Heat oil, add thinly chopped onions, and fry till it becomes transparent.
In the same oil add ginger and garlic crushed; when it turns brown take it out.

In the same oil you can fry the marinated chicken. Fry in high flame till it turns reddish brown.
Keep the fried onion, ginger and garlic and chicken aside.
In a blender add the tomato and curd and blend to a smooth paste.
Heat a pan and add the blended mix, when it starts getting hot add garam masala and fried chicken pieces and little salt.
Keep in low flame for 15-20 minutes, stir occasionally. Masala should be absorbed by the chicken and it should be well coated on it. Now add 1tbsp lemon jice and sprinkle little chopped coriander and mint leaves and switch off the flame.

Wash and soak rice for 15minutes.
In a pan heat water by adding salt, lemon juice, cinnamon, cardamom and cloves.
When it starts boiling add soaked rice and drain it after it is 85%cooked.
Take a cooker add 1tbsp ghee, add the drained rice to the cooker, add fried onion, ginger, garlic and chopped coriander and mint leaves. Stir slowly so that all are well distributed in the rice.

Then on top of rice add the prepared chicken masala.

Close the pressure cooker lid and put in high flame for a minute and sim the flame to very low position and keep for 30 minutes.
Open the lid only after 15 minutes.

Sending this to Kerala Kitchen Event hosted by Kaveri

Sending this & the following recipes to Reva's "Royal Feast -Biriyani" event


Nalini's Kitchen said...

Wow!!Delicious and tempting chicken biriyani....

Teena said... delicous biryani!. We had BEEF biryani today :) Oops forgot to ask...Did u get my mail id Faseela?

Sravs said...

very inviting biryani !!

Ongoing event CC-Chocolate Fest said...

wow.super tempting pics dear..spicy and delicious biryani.....

Roshu said...

Tempting biriyani....Pics r awesome!!!!

Aarthi said...

YUMMY YUMMY..Thanks for posting


Asiya @ Chocolate & Chillies said...

Love biryani & this looks perfect!

Hamaree Rasoi said...

Delicious and mouthwatering Special Chicken Biriyani.

Hamaree Rasoi

Kitchen Simmer said...

Love the quick method you've done here! I'm a little scared of pressure cookers... I need to learn how to use one. :) But I bet it cooked it fast. The biriyani looks absolutely delicious!! Well done!

Christy Gerald said...

Really done well Chicken Masala.Quickie and cool Faseela.

Julie said...

yummilicious chicken the step wise explainations!!

Erivum Puliyum

@lekshmi said...

delicious biriyani...........

Sudha said...

Bookmarked for my next trial!Thanks a bunch and it is delicious:)

Ramesh Krishnamoorthy said...

I made this today. Yes, it is really special.

My two cents to make it even more special

Add black stone flower(kalpasi) to the spice list

Use chicken stock to cook the rice

I used Jeera Samba instead of Basmati

Not kidding, but add 2 Tbsp of fish sauce while cooking chicken. It does make a make a difference.