Chicken Biriyani 2

Ingredients

Marinating Chicken

Chicken: 1800gms

Chilli powder: 1tbsp

Turmeric Powder: 1tsp

Garam Masala: 1tsp

Salt: needed

Oil: needed for frying chicken

Rice

Basmathi Rice: 5 cups

Cardamom Pods: 5

Cloves: 5

Cinnamon Stick 1” piece: 4

Bay leaves: 2

Pepper corns: 1tsp

Carrot: 2

Cooked Green Peas: ½ cup

Salt: needed

Lemon: 1

Ghee: 1tsp

Masala

Onion: 10

Tomato: 5

Garlic paste: ½ cup

Ginger Paste: ½ cup

Green chilli: 8

Coriander leaves: 1 ½ bunch

Mint Leaves: 1 bunch

Chilli powder: 1tbsp+1tbsp

Biriyani Masala Powder: 1tbsp

Turmeric powder: 1tsp

Garam Masala: 2tsp+

Curd/yogurt: ¾ cup

Lemon: 1

Oil/Ghee: ¼ cup

For layering

Ghee: 2tbsp

Tomato: 3-4

Fried onion: 2 onions

Coriander leaves chopped: needed

Mint leaves Chopped: needed

Lemon: 1

Red Food Color: 1/4tsp

Garam Masala: needed

Method Of Preparation

Chicken Fry

Cut the chicken to big pieces, wash and drain

In a bowl take chilli powder, turmeric powder, garam masala and salt. Add chicken pieces to it.

Marinate to about 2 hours.

Heat oil in pan and fry the chicken pieces till it is ¾ cooked. ( don’t put the flame in low and cook, Put in normal flame cook till the all sides become brown)

Take out and keep aside.

Masala

Heat oil/ghee in a pan(u can use the same oil which u used for frying chicken), add chopped onion and salt, when onion turns brown, add ginger and garlic paste. Stir till the raw smells goes.

Add chilli powder, turmeric powder, biriyani masala, garam masala. Stir for a minute.

Now add the chopped tomatoes to it.

When tomatoes get cooked well, add chopped coriander and mint leaves.

Stir and put in very low flame and add curd to it, stir well and add chicken pieces and lemon juice to it.

Keep in low flame to about 10-15 minutes.

Switch off the flame and keep aside.

Rice

Wash and soak rice to about ½ an hour.

Boil enough water by adding salt, cardamom, cinnamon, cloves, bay leaves and pepper corns.

Add ghee and lemon juice to it.

When water boils add rice, when rice is 85% cooked add cooked green peas and carrot. And again when it boils for a minute drain the rice and keep aside.

Layering

Chop the tomatoes in round shape.

Take an air tight lid pan, Keep on flame and put in very low flame.

Add 1tbsp ghee to it. Rotate the pan.

Spread the round tomato pieces at the bottom of the pan.

Add the full prepared chicken masala on top of the tomato and spread evenly.

Sprinkle some fried onion, coriander leaves, mint leaves, and garam masala.

Then add the rice over to the masala and spread evenly.

Add ghee, lemon juice, Sprinkle some fried onion, coriander leaves, mint leaves, and garam masala.

In ½ tbsp. water, dissolve the food color and add to it. (this step is not at all necessary)

Close with a lid and increase the flame for 40seconds and put in low flame to about 35-45 minutes and switch off the flame.

Open the lid only after half an hour.

Serving

You can take the rice and masala separate and serve or you can take the rice from above and take the chicken pieces from it and again add the rice to it and mix the rice and masala well and serve with the chicken piece on top.

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria