Chicken Briyani

01 August 2016 05:08 AM
Chef vimal
TOTAL TIME
0 mins
Preparation 70 mins

Cook 30 mins
INGREDIENTS
count
TOTAL LIKES
12

Description

The origin of briyani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow ; in South India, it is traditionally associated with the Hyderabadi cuisine.

Ingredients 4 serve


  • 500 grams Basmati rice
  • 500 grams Chicken
  • 4 spoon Refined oil
  • 2 spoon Vanashpathy
  • 2 spoon Ghee
  • 2 quantity Bay leaf
  • 2 quantity Cinnamon stick
  • 2 quantity Cardamom
  • 4 quantity Clove
  • 0 spoon Fennel seeds
  • 400 grams Sliced onion
  • 200 grams Sliced tomota
  • 5 quantity Split Green chilly
  • 50 grams Ginger garlic paste
  • 0 spoon Turmeric powder
  • 2 spoon Chilli powder
  • 2 spoon Coriander powder
  • 6 spoon Salt To taste
  • 0 cup Curd
  • 750 grams Wate
  • 10 grams Chopped mint leaves for garnish
  • 10 grams Chopped coriander leaves for garnish
  • 500 grams Basmati rice
  • 500 grams Chicken
  • 4 spoon Refined oil
  • 2 spoon Vanashpathy
  • 2 spoon Ghee
  • 2 quantity Bay leaf
  • 2 quantity Cinnamon stick
  • 2 quantity Cardamom
  • 4 quantity Clove
  • 0 spoon Fennel seeds
  • 400 grams Sliced onion
  • 200 grams Sliced tomota
  • 5 quantity Split Green chilly
  • 50 grams Ginger garlic paste
  • 0 spoon Turmeric powder
  • 2 spoon Chilli powder
  • 2 spoon Coriander powder
  • 6 spoon Salt To taste
  • 0 cup Curd
  • 750 grams Wate
  • 10 grams Chopped mint leaves for garnish

Directions


  • Wash & drain the water from chicken pieces, and add ginger garlic paste, chilli powder, salt, turmeric powder and add ¼ cup of curd mix well then allow marinating for half an hour.
  • Heat oil and Vanashpathy in a cooker put the whole Garam Masala (bay leaf, cinnamon, cardamom, cloves)and fennel seeds when its splutter add sliced onion and green chilly sauté till golden brown.
  • Then add ginger garlic paste and sliced tomato sauté fry until fragrant. Then add turmeric, chilly powders and salt sauté for few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.
  • Then pour 750 gms of water then add washed rice and mix nicely, finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer.
  • When all the steam has escaped, open Pressure Cooker and mix the rice gently.
  • Serve hot with Raita and Bagara baingan or Ennai Kathirikkai.
  • Wash & drain the water from chicken pieces, and add ginger garlic paste, chilli powder, salt, turmeric powder and add ¼ cup of curd mix well then allow marinating for half an hour.
  • Heat oil and Vanashpathy in a cooker put the whole Garam Masala (bay leaf, cinnamon, cardamom, cloves)and fennel seeds when its splutter add sliced onion and green chilly sauté till golden brown.
  • Then add ginger garlic paste and sliced tomato sauté fry until fragrant. Then add turmeric, chilly powders and salt sauté for few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.
  • Then pour 750 gms of water then add washed rice and mix nicely, finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer.
  • When all the steam has escaped, open Pressure Cooker and mix the rice gently.
  • Serve hot with Raita and Bagara baingan or Ennai Kathirikkai.
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