This saviour of a recipe (given its easy and the husband absolutely LOVES it) comes from my sasural. I usually make a fresh coconut based curry to go with it (will post the recipe for that some other day) and the combination is simply divine. Of course raita goes perfectly well with it too. Enjoy...
Ingredients:
Biryani rice (any fragrant variety would do) - 2 cups
Chicken (preferably with bone) - 1/2 kg
Onion - 2-3 (cut into thin long pieces)
Tomato - 2-3 medium (finely chopped)
Ginger garlic paste - 1 heaped tbsp (I always make this fresh as anything store bought is not half as good)
Green chillies - LOTS (this is the only pungent thing as there is no chilli powder in the recipe. So use many else it will NOT be Chettinad enough!) say 6-8 medium spicy ones. Slit them lengthwise into 2
Mint leaves - 1 big bunch (say 1 big mug full after washing and chopping)
Coriander leaves - 1 bunch (1 cup full after washing and chopping)
Mint & coriander should be finely chopped
Curd - 2 tsp
Oil - little to sauté stuff
Salt to taste
Whole garam masalas
Cinnamon - 1 big stick
Elaichi - 2
Badi Elaichi - 1
Star Anise - 1
Cloves - 4
Bay Leaves - 3
Method:
Wash and marinate the chicken with salt and two tbsp curd for sometime (minimum 1 hour or overnight).
Wash the rice and drain water.
In a thick bottomed vessel, the pressure cooker itself works well, heat oil and add the whole spices. Once they are aromatic add sliced onions and fry well till light brown. Add ginger garlic paste and sauté till the raw smell goes. Now add tomatoes and salt to taste and sauté till nicely cooked and pulpy. Add the green chillies and sauté for another minute or so. Add the finely chopped mint and coriander and sauté for another 5 minutes.
By now others at home will know that you are making biryani!!
Now add the chicken and sauté for say 4-5 mins. Add the uncooked rice and sauté for another 2-3 mins. Add water inn the ratio 1:2 (rice:water)and check salt.
At this stage I like to add a little ghee (verrry little :P).
Close the cooker and once the steam starts coming out put the weight on and reduce the flame. Switch off the stove after exactly 10 mins. (this timing works miraculously well!).
Open after a while say 1/2 an hour or even later is ok. Give the biryani a nice mix before serving.
Your Chettinad style biryani is ready!
Ingredients:
Biryani rice (any fragrant variety would do) - 2 cups
Chicken (preferably with bone) - 1/2 kg
Onion - 2-3 (cut into thin long pieces)
Tomato - 2-3 medium (finely chopped)
Ginger garlic paste - 1 heaped tbsp (I always make this fresh as anything store bought is not half as good)
Green chillies - LOTS (this is the only pungent thing as there is no chilli powder in the recipe. So use many else it will NOT be Chettinad enough!) say 6-8 medium spicy ones. Slit them lengthwise into 2
Mint leaves - 1 big bunch (say 1 big mug full after washing and chopping)
Coriander leaves - 1 bunch (1 cup full after washing and chopping)
Mint & coriander should be finely chopped
Curd - 2 tsp
Oil - little to sauté stuff
Salt to taste
Whole garam masalas
Cinnamon - 1 big stick
Elaichi - 2
Badi Elaichi - 1
Star Anise - 1
Cloves - 4
Bay Leaves - 3
Method:
Wash and marinate the chicken with salt and two tbsp curd for sometime (minimum 1 hour or overnight).
Wash the rice and drain water.
In a thick bottomed vessel, the pressure cooker itself works well, heat oil and add the whole spices. Once they are aromatic add sliced onions and fry well till light brown. Add ginger garlic paste and sauté till the raw smell goes. Now add tomatoes and salt to taste and sauté till nicely cooked and pulpy. Add the green chillies and sauté for another minute or so. Add the finely chopped mint and coriander and sauté for another 5 minutes.
By now others at home will know that you are making biryani!!
Now add the chicken and sauté for say 4-5 mins. Add the uncooked rice and sauté for another 2-3 mins. Add water inn the ratio 1:2 (rice:water)and check salt.
At this stage I like to add a little ghee (verrry little :P).
Close the cooker and once the steam starts coming out put the weight on and reduce the flame. Switch off the stove after exactly 10 mins. (this timing works miraculously well!).
Open after a while say 1/2 an hour or even later is ok. Give the biryani a nice mix before serving.
Your Chettinad style biryani is ready!
I made a veg version of this too, with potato, peas carrot and green beans. It was wonderful !!
ReplyDeleteHence tagging this recipe as "veg" too :)
ReplyDelete