Sunday, September 19, 2010

Chicken Biriyani


Basmathi rice - 2 cups
Canola Oil - 2 tbsp
Whole Spices - ( cinnamon sticks - 1",cloves - 3,cardamom pods - 3,bay leaves - 3,whole peppercorns - 1 tsp)
Curry leaves - few
Chopped tomatoes - 2  big
Sliced onions - 1 big
Slitted Green chillies - 1
Chopped mint leaves - 1/2 bunch/ handful

For Marination:

Chicken Drumsticks  or big pieces 5-6 pcs
Yogurt- 1 cup
Turmeric powder - 1
Red chilli powder - 2 tsp
Coriander powder - 4 tsp
Garam Masala - 2 tsp
Ginger Garlic Paste - 3 tsp
Fried onions - 2 tbsp

First marinate the chicken pieces with the marination items, (poke the holes in drumsticks with fork then only masalas easily goes inside) for over night. Add fried onions. 
Keep the chicken to defrost for couple of hours before making the biriyani.
Heat a pan and add chicken mixture cover and cook until the water from chicken comes out. Turn off heat and set aside. Divide pieces and sauce separately. Keep aside.
Heat oil in in rice cooker in cooking mode, season the whole spices and then curry leaves.
Follow with slitted green chilies and sliced onions. Fry for a while till onions turns translucent.Then add the chopped coriander and mint leaves, saute for a while then add the chopped tomatoes.
Close the lid to cook tomatoes to mash.
After the tomatoes get mashed and the oil separates on the surface, now add the washed and drained  basmathi rice. Stir well. 
Basmathi needs only 1:1 water to cook. so no need to add water at this stage but measure and add about 2 cups of the marinade sauce from chicken to the rice. Then add chicken pieces and mix well with rice. 
Cook the rice until ready and making sure to look at time to time to see the water amount is enough. Otherwise add a little hot water/ any left over sauce and close the lid and cook. 
When the rice is cooked garnish with coriander leaves if you like and serve with a salad and curry of choice like potato or dhal.

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