Saturday, April 20, 2013

Chicken Biryani in Chennai Style

"Chicken Biryani" is an unrivaled recipe. I call "Chicken Biryani" as an entertaining recipe. Typically there are different kinds of biryani recipes across different regions and there are different variations in preparation.

Chicken biryani in Chennai style is a one pot recipe. I have used pressure cooker to make this dish. Though the recipe is simple, it has bold flavors from aromatics and fresh herbs. 





Ingredients

500 gms Chicken, cut on joints
2 Bay Leaf
2 sticks of Cinnamon
4 Cardamon
4 Cloves
1 tsp Fennel seeds
5 cloves of Garlic, minced
1 small piece of Ginger, minced
4 Green chilis, cut lenthwise
1 Onion, chopped lengthwise
1 Tomato, diced
6-10 sprigs of Mint | Pudina, leaves roughly chopped
1 tsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
2 cups Basmati Rice | Sonamasoori Rice
1/2 Lemon
Salt
5 tsp Oil

Method

  • Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger garlic, green chilies. Saute for a minute
  • Add Onions and fry until it turns transparent
  • Add mint, tomato, coriander powder, red chili powder, and turmeric powder. Fry for 2-5 minutes

  • Add chicken and mix well. Fry until chicken is partially cooked  for about 10 minutes (if thigh portion is used, fry for another 5 to 10 minutes more. Because it takes more time to cook)

  • Add basmati rice (washed twice in cold water) , 3 cups of water and adjust salt as per taste


  • Finally add juice of half a lemon
  • pressure cook for 3 whistles
  • serve hot with raita


Tips:
  •  If you are using rice cooker, then follow steps from 1 to 4. In 4th step, cook meat completely before proceeding with remaining steps




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