How To Make Chicken Biryani

CHICKEN BIRYANI

INSTRUCTIONS

Things You Will Need:

• Chicken ( One& half kgs)
• Basmati Rice ( One and half kgs)
• Oil ( 600 gms)
• Ginger Garlic Paste ( 300 gms)
• Chilli Powder ( 50 gms)
• Green Chillies ( 15 pieces (medium sized))
• Tomato (500 gms (Ripe Nattu Thakkali))
• Mint ( 1 small bunch)
• Coriander ( 2 small bunches)
• Cloves ( 8 pieces)
• Cinnamon ( 1 medium sized stick)
• Cardamon ( 5 pieces)
• Onion ( 250 gms)
• Lemon ( 2 nos.)
• Curd ( 1 ltr)
• Salt

Preparation

•   Conion lengthwise. Divide into halves.
•   Cut tomato into 4 pieces.
•   Extract lemon juice and keep aside.
•   Strip pudina leaves. Wash, cut and keep aside.
•   Strip coriander leaves. Wash, cut and keep aside. Optional to include tender       coriander stems.
•    Wash chicken, drain water completely and keep aside.

Step1

 Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated

well.

Step 2

Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds

and as it splits add half the quantity of onions. Add full quantity of ginger, garlic

paste.

Step 3

Simmer and allow the onions, ginger and garlic paste to cook. This should take

less than 10 minutes.

Step 4

Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining

onions pieces.

Step 5

Close the vessel with an aluminum lid. Continue to cook in low flame. Using a

ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.

Step 6

Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina,

lemon juice and curd.

Step 7

Stir well, close the lid and allow the contents to cook well. Continue to cook on

low flame.

Step 8

Occasionally stir the contents slowly. After about 20 minutes you may notice the

oil separate.

Step 9

Wash the basmati rice and let it remain soaked in water for not more than 10

minutes.

Step 10

At this juncture place the other vessel on the stove. Add water, 4 times the quantity

of rice.

Step 11

Allow the water to boil, add salt to taste. Remember you have added salt for the

chicken gravy.

Step 12

As the water starts to boil, transfer soaked rice. Close with a perfect lid. Cook on

low flame.

Step 13

When the rice is half cooked, without delaying quickly drain out water. Do not

throw the drained water.

Step 14

Immediately, transfer half cooked rice (sprinkle kesar powder over rice if required)

to the chicken gravy. Slowly mix the contents. Ensure rice doesn’t get

smashed.

Step 15

Put a dosa tava on the stove and place the vessel. Take a neat newspaper and

place it on top of the vessel and then keep the lid. On top of the lid, place the

drained water. The vessel is now airtight.

Step 16

Simmer for about 5 – 10 minutes. Wait for few minutes and open lid. The aroma

of biryani would confirm that the cooking is completed.

Step 17

Serve hot with onion raitha or brinjal tamarind gravy.