To vent out the stress of cyclone Nivara I made this awesome biriyani today. This is a very simple but delicious biriyani recipe..The very first time I had biriyani from chennai I didn't like it at all because I was sooooo obsessed with our kerala biriyani. But now the scenario has changed😉🤩
Biriyani is actually a simple dish. It doesn't need a lot of masalas to make it rich n delicious ;that is what i have learned over years..I was under the impression biriyani is a tough dish to make as it used to be the special dish any house we visit or when we had any guest .I wish I had papadam, pickle and boiled biriyani to pep up the biriyani combo.
And also this is first time I am ever posting a video in my blog
INGREDIENTS
chicken - 1kg
Oil - 1tbsp
Ghee - 1tbsp
Cardamom - 3
Cinnamon - 1 stick
Fennel seeds - 1tsp
Cloves - 3
Onions - 3 big
Ginger garlic paste - 2tbsp
Tomato - 2 medium
Chilli powder - 1 tbsp
Turmeric powder - 1tsp
Curd - 2tbsp
Salt - as per taste
Mint leaves - a handful
Basmati rice/any biriyani rice - 2 cup
Water - 3cups
METHOD
Wash the chicken pieces and keep aside to drain water
Heat a vessel
add oil ,ghee,Cardamom, cinnamon,fennel seeds and cloves
Add thinly sliced onions and saute well for about 15minutes
Add ginger garlic paste and give it a mix for about 2 minutes
Add tomato and saute till tomatoes turn mushy
Add the chilly powder ,turmeric powder and salt
Add the chicken pieces and give a good mix
Add the curd and mix well
Check salt ,cover and cook for 15 minutes
by now chicken will ooz out a lot of water
Now add the washed and drained rice into the chicken masala along with 3 cups water because already there is around 1 cup water from the chicken.
Check salt and add mint leaves
Cover the vessel with a lid and on top of the lid keep some weight so that steam doesn't escape
After 10 minutes check if the rice is cooked and switch off the flame
Keep the lid closed for another 10minutes or untill serving
Your yummy is biriyani is ready to serve
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