This is a very simple recipe. It takes just minutes before you can satisfy your craving. Before you run to the Biryani place to satisfy your biriyani craving through the traffic, you can make this and enjoy even leftovers.
Best part is, you don't even have to grind the ginger garlic or use the grinder to crush the onions etc... in other words, you don't have to touch your mixi :-) Less cleaning !!!
Keep this aside for 10-15 minutes. During this time, you will start sautéing the onions, etc.
1) Heat oil in a kadai ( you can use either ghee or Dalda).
2) Add the whole spices to it.
3) Add the sliced onions and sauté well, it becomes nicely brown but making sure its not burnt.
4) Add the ginger garlic and sauté.
5) Add the tomatoes and let them cook till they are totally mashed up and oil clears on the top.
6) Now add the marinated chicken along with the water in the marinade into the pan, and stir well. Add the fennel powder and the garam masala powder. Mix well. Cover and cook for 10 minutes.
7)Boil water in a pot. Add into it some whole spices and add the rice into it when the water starts boiling.
8) When the rice is around 70 % cooked. Drain it and spread it over the chicken that is being cooked.
9) Cover and cook in medium low flame for 20 minutes.
Switch off when you see the rice, almost standing up. Its a sign that its cooked well.
Best part is, you don't even have to grind the ginger garlic or use the grinder to crush the onions etc... in other words, you don't have to touch your mixi :-) Less cleaning !!!
Chicken - 1kg
Basmati Rice - 4 cups ( US measuring cup)
Onion - 3-4 ( 3-large or 4 medium)
Tomatoes - 3 large
Green chillies - 5-6
Ginger Garlic - chopped finely 2-3 table spoons ( heap)
Whole spices
Cinnamon - 2" sticks - 2
Cloves 5-6
Elachi - 4-5
Star Anise - 3-4
Bayleaves - 4-5
Fennel Powder - 1 - 1.5 teaspoon
Garam masala powder - 1- 1.5 teaspoon
Marinate the chicken with
Salt
Lemon juice - 1 whole lemon
Yogurt - 2-3 tablespoons
Coriander leaves - chopped 2-3 handfuls
Mint leaves - chopped 1 handful or more ( I added more)
Tumeric - 1 teaspoon
Chilli powder - 1.5 tablespoon
Coriander powder - 2 tablespoon
Green Chillies chopped
1) Heat oil in a kadai ( you can use either ghee or Dalda).
2) Add the whole spices to it.
3) Add the sliced onions and sauté well, it becomes nicely brown but making sure its not burnt.
4) Add the ginger garlic and sauté.
5) Add the tomatoes and let them cook till they are totally mashed up and oil clears on the top.
6) Now add the marinated chicken along with the water in the marinade into the pan, and stir well. Add the fennel powder and the garam masala powder. Mix well. Cover and cook for 10 minutes.
7)Boil water in a pot. Add into it some whole spices and add the rice into it when the water starts boiling.
8) When the rice is around 70 % cooked. Drain it and spread it over the chicken that is being cooked.
9) Cover and cook in medium low flame for 20 minutes.
Switch off when you see the rice, almost standing up. Its a sign that its cooked well.
Enjoy this hot, with some Raita, achar and pappadom :-). There is nothing more tastier that home cooked biriyani and then eating the leftovers the next day !!!
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