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Thursday, 1 October 2015

Malabar Chicken Biriyani


Ingredients:

1 kg chicken, cut into medium pieces
3 cups basmati rice/ jeerakashala/kaima rice
5 cups of hot water
5 large onions, thinly sliced
2 tomatoes, chopped
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
10-12 green chillies, crushed
1/2 tsp turmeric powder
1-2 tsp coriander powder
2 tsp garam masala
3/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
lemon juice of 1 lemon
6 cloves
4 cardamoms
2 small piece cinnamon sticks
1 bay leaves
salt to taste
2 tbsp oil
4 tbsp ghee
1 onion, fried for garnishing
8-10 raisins
8- 10 cashew nuts
2 tbsp saffron milk (few strands of saffron soaked in 2 tbsp milk)

Preparation:
  1. Cut chicken into pieces, clean it and keep it aside.
  2. Wash and drain the rice and keep it aside.
  3. In a large thick bottomed pan, heat oil and 1 tbsp ghee and add 4 sliced onions and saute well till transparent.
  4. Add crushed green chillies, ginger and garlic and saute well till raw smell disappears.
  5. Add chopped tomatoes and saute well till soft.
  6. Add cleaned chicken pieces, coriander powder, turmeric powder, 1- 1 1/2 tsp garam masala and salt, mix well and cook covered on medium flame until almost done.
  7. Then add chopped coriander leaves, mint leaves and lemon juice and cook the chicken until done. Keep it aside.
  8. Heat remaining ghee in another large pan and fry the cashew nuts until golden and keep it aside. Then fry the raisins until they puff up and keep it aside,
  9. Then add 1 sliced onion and fry until just golden and keep them with fried cashew nuts and raisins for garnishing.
  10. In the same pan, add cardamom, cinnamon, cloves,bay leaves and 1 sliced onion and saute till transparent.
  11. Then add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water and salt and cook till rice is done. Keep it aside.
  12. For layering, sprinkle half of the fried onions, raisins and cashew nuts over the prepared masala.
  13. Layer in the cooked rice over the chicken masala and sprinkle saffron milk/ little yellow food color mixed with 1 1/2 tbsp milk.
  14. Add 1/2 tsp garam masala, chopped coriander leaves, mint leaves, fried onions, cashew nuts and raisins over the rice.
  15. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes. 
  16. Remove from flame and serve with raita, pickle and pappadum....

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