Biriyani is a rice based dish. Hyderabadi Briyani is famous all over India. In Tamilnadu Dindigul is famous for Briyani. This originated from Muslim population, well known as Dindigul Thalappakatti briyani.
Briyani here is my mom's recipe. My mom do briyani masala at home with all spices. Have post on how to make this masala, you can find it at Basics tab in my blog. Briyani made with chicken, mutton, fish, prawn, egg or vegetables. Briyani is a special occasion recipe. Its a multi step process.
For briyani always use long grain rice, Basmati rice. Each part of India serve different briyani, mainly in taste and the spice that are added. Making this spice masala at home gives you a seperate smell and taste.
Please don't get intimidated by the long list. Most of them are spices which adds flavour. Please try to use all the ingredients.Most of the spices will be available at any supermarket or sure at Indian store.
Use only good quality Basmati rice for best taste and appearance.
This recipe will serve 3 -4 people. Lets begin the process.
Ingredients:
Chicken - 2 lbs
Basmati rice - 2 cups
Onion - medium sized 3 chopped
Green Chilli - 2 nos
Cashewnut - 10 (fried in ghee)
Ginger garlic paste - 2 tsp
Cloves - 4 nos
Cinnamon - 1 inch - 2 nos
Bay leaves - 2
Coriander powder - 1 tsp
Cummin powder - 1 tsp
Turmeric Powder - 1/4 tsp
Chilli powder - 1 tsp (for colour and taste)
Mint paste - 2 tsp
3 tsp ghee (clarrified butter)
Salt to taste
Oil - 3 4 tsp for frying onions.
Fresh green coriander leaves - chopped (to garnish)
Marinate :
1) Cut chicken into medium sized pieces.Wash at-least for 3 times to remove blood stains from it.
2) In a bowl marinate chicken with turmeric powder, ginger garlic paste, salt, mint paste (1 tsp), 1/2 tsp chilli powder.
3) Prepare this the previous night. Chicken should marinate for minimum 8 hours.
Method:
1) Soak Measured basmati rice in water for atleast 30 mins. Here i use 1 1/2 water for a cup of rice.
2)Initial step in making briyani is to fry onions called Barista. Slice onions as thin as you can.
3) Heat oil in a pan. Put onions in oil and fry till light brown (medium heat).
4) Keep stirring the onions so that onions evenly fry. If the onions fry in high flame then it will burn. Now the onions will be crispy. keep it aside.
5) In a pressure cooker add 2 tsp oil, ginger garlic paste, green chily, cloves, bay leaves, cinnamon stick, and saute it for 1 min.
6) To this add marinated chicken, my moms special briyani masal (method for this masala in my basic tab), red chilli powder and salt only for chicken, Now that the chicken and spices are mixed well close it with lid with small gap, gives way out for the pressure, this avoids water droplets dropping back into our mixture.
7). Cook on medium heat till water dries out. You will notice oil oozes out, at this stage add fried onions and mix well.
8) Now add water that you used to soak the rice (measured). Allow water to start boil, this is the point to add soaked rice .
9) Let it stand for 2 to 3 mins. Once the whole thing starts to boil (chicken, water and rice mixes well ) add 2 to 3 tsp oil or ghee (as per your wish, here i add ghee) close the lid and put weight on it.
10) Wait until the first whistle in medium heat. Then put in low for exactly 5 mins.
11) Once the pressure is off transfer it to a serving bowl, add chopped fresh coriander leaves and garnish.
12) Serve it hot for best taste.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Briyani here is my mom's recipe. My mom do briyani masala at home with all spices. Have post on how to make this masala, you can find it at Basics tab in my blog. Briyani made with chicken, mutton, fish, prawn, egg or vegetables. Briyani is a special occasion recipe. Its a multi step process.
For briyani always use long grain rice, Basmati rice. Each part of India serve different briyani, mainly in taste and the spice that are added. Making this spice masala at home gives you a seperate smell and taste.
Please don't get intimidated by the long list. Most of them are spices which adds flavour. Please try to use all the ingredients.Most of the spices will be available at any supermarket or sure at Indian store.
Use only good quality Basmati rice for best taste and appearance.
This recipe will serve 3 -4 people. Lets begin the process.
Ingredients:
Chicken - 2 lbs
Basmati rice - 2 cups
Onion - medium sized 3 chopped
Green Chilli - 2 nos
Cashewnut - 10 (fried in ghee)
Ginger garlic paste - 2 tsp
Cloves - 4 nos
Cinnamon - 1 inch - 2 nos
Bay leaves - 2
Coriander powder - 1 tsp
Cummin powder - 1 tsp
Turmeric Powder - 1/4 tsp
Chilli powder - 1 tsp (for colour and taste)
Mint paste - 2 tsp
3 tsp ghee (clarrified butter)
Salt to taste
Oil - 3 4 tsp for frying onions.
Fresh green coriander leaves - chopped (to garnish)
Marinate :
1) Cut chicken into medium sized pieces.Wash at-least for 3 times to remove blood stains from it.
2) In a bowl marinate chicken with turmeric powder, ginger garlic paste, salt, mint paste (1 tsp), 1/2 tsp chilli powder.
3) Prepare this the previous night. Chicken should marinate for minimum 8 hours.
Method:
1) Soak Measured basmati rice in water for atleast 30 mins. Here i use 1 1/2 water for a cup of rice.
2)Initial step in making briyani is to fry onions called Barista. Slice onions as thin as you can.
3) Heat oil in a pan. Put onions in oil and fry till light brown (medium heat).
4) Keep stirring the onions so that onions evenly fry. If the onions fry in high flame then it will burn. Now the onions will be crispy. keep it aside.
5) In a pressure cooker add 2 tsp oil, ginger garlic paste, green chily, cloves, bay leaves, cinnamon stick, and saute it for 1 min.
7). Cook on medium heat till water dries out. You will notice oil oozes out, at this stage add fried onions and mix well.
8) Now add water that you used to soak the rice (measured). Allow water to start boil, this is the point to add soaked rice .
9) Let it stand for 2 to 3 mins. Once the whole thing starts to boil (chicken, water and rice mixes well ) add 2 to 3 tsp oil or ghee (as per your wish, here i add ghee) close the lid and put weight on it.
10) Wait until the first whistle in medium heat. Then put in low for exactly 5 mins.
11) Once the pressure is off transfer it to a serving bowl, add chopped fresh coriander leaves and garnish.
12) Serve it hot for best taste.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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