Chicken Biriyani Kerala Style || Ep No :161
Biriyani is a mixied rice dish originating in Mughal Empire during 16th century .This dish is prepared with Rice, spices , ghee and a particular meat which can be either chicken , mutton or beef.
Method Of Preparation
Take two kilograms of chicken , cut into biriyani pieces.
Add quarter teaspoon salt, one tablespoon of pepper powder , half teaspoon of turmeric powder , one tablespoon of garam masala, three tablespoon of curd , marinate well.
Allow to rest for twenty minutes.
Switch on the flame , keep a pan.
Add five tablespoon of sunflower oil and one tablespoon of ghee.
When pan gets hot, add five chopped onion, thinly sliced , add to the oil, fry till golden brown.
Onion can be fried as two or three batches.
Donot add salt to the onion while frying.
In a mixi jar, add two bulb garlic , big size ginger , one tablespoon of fennel seeds , two cardamom, three cloves , one star anise , three strands nutmeg flower , one small size cinnamon, three green chilies , grind well.
To the oil , add a handful of cashews and raisins , fry till golden brown , lkeep aside.
Take one kilograms of basmathi rice , wash till water is clear , drain well.
No need to soak rice.
Remove excess oil from the pan which is used for frying onion.
To the same pan, keep one tablespoon of sunflower oil which is used for frying onions.
Add a tablespoon of ghee too.
When oil gets hot, add two sliced onion , saute well.
Once onion starts changing color, add grinded mix.
Saute till raw smell goes off.
Now add three chopped tomatoes and cook along with onion.
Then add marinated chicken pieces to it.
Mix well and cook chicken.
To an another vessel, add two tablespoon of sunflower oil which is used gfor frying onion.
Add two pieces of cinnamon , eight crushed cardamoms , two star anise , six cloves , quarter teaspoon of cumin seeds and quarter teaspoon of fennel seeds .
Fry till aroma releases.
Add washed and drained rice, fry in high flame.
Keep six cups water in a pan .
Add two cardamoms, two star anise , four cloves , four pepper corns .
Add salt , stir well, check salt.
Salt should be enough for water as well as rice.
For one glass rice , add one and half glass water.
Here taken four glasses of rice, hence adding six glasses of water ,water should bring boil.
After frying rice , add boiled water , cook rice.
Once rice is half cooked , add juice of a lemon .
Cook rice till soft.
When rice cooked well, switch off the flame.
To the cooked chicken , add fried onions, fried and roasted cashews and raisins, a handful of mint leaves and a handful of coriander leaves , juice of a lemon ,add four tablespoon of thick curd ,mix well ,switch off the flame.
Take a heavy bottom pan , add one tablespoon of ghee , spread well.
Take quarter glass of milk , add half teaspoon of turmeric powder , bring boil, keep aside.
To the ghee based vessel add cooked chicken at the bottom.
Then add half amount of cooked rice.
Add fried onions , roasted cashews and raisins , small pineapple pieces , mint leaves and coriander leaves.
Again add remaining rice and add fried onions, roasted cashews and raisins , cut pineapple pieces, mint and coriander leaves, pour turmeric milk through the sides of rice , so that rice gets good yellow color.
Seal the vessel with all purpose flour and water mix .Switch on the flame , keep vessel over to that, on low flame for 20 to 30 minutes.
After 30 minutes , open vessel , separate the rice and chicken to different vessels.
For plating, keep chicken pieces and add rice to top , and enjoy with salad , pickle and papad.
Ingredients
For Chicken Marination
Chicken - Two Kilograms
Salt - Quarter Teaspoon
Pepper Powder - One Tablespoon
Turmeric Powder - Half Teaspoon
Garam Masala - One tablespoon
Curd - Tree Tablespoon
For Frying Onion
Sunflower Oil - Five Tablespoon
Ghee - One Tablespoon
Onion - Five Nos
Garlic - Two Bulb
Ginger - One Big Size
Fennel Seeds - One Tablespoon
Cardamom - Two Nos
Cloves - Three Nos
Star Anise - One Nos
Nutmeg Flower - Three Strands
Cinnamon - One Small Size
Green Chilies - Three Nos
Cashew nuts - One Handful
Raisins - One Handful
For Rice
Basmathi Rice - One Kilograms
Sunflower oil - Two Tablespoon
Cinnamon - Two Pieces
Cardamoms - Ten Nos
Star Anise - 4 Nos
Cloves - 6 Nos
Cumin Seeds - Quarter Teapoon
Fennel Seeds - Quarter Teaspoon
Water - 6 Cups
Pepper Corns - 4 Nos
Lemon - One Nos
Ghee - Four Tablespoon
Salt - As Per Taste
Preparation Of Chicken
Sunflower Oil - One Tablespoon
Ghee - One Tablespoon
Onion - Two Nos
Tomatoes - Three Nos
Mint Leaves - One Handful
Coriander Leaves - One Handful
Lemon - One Nos
Curd - Four Tablespoon
For Color
Milk - Quarter Glass
Turmeric Powder - Half Teaspoon
All Purpose Flour -50 Grams
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