Rice - 1/2 kg
Chicken - 700 gms
Onion ( medium sized ) - 4 nos.
Tomato (big sized) -2 nos.
Ginger garlic paste - 3 tsp
Kashmiri chilli powder - 1 tbspn
Turmeric powder - 1 tsp
Curd - 1 tbspn
Green chillies - 2-3 nos.
Salt - as required
Coriander leaves (chopped) and
Mint leaves (chopped) - one handsful
To saute
Oil - 3-4 tbsp
Fennel seeds - 1 tsp
Bay leaves - 3 nos.
Cinnamon - 2 nos.
Cardamom - 2 nos.
Cloves - 2 nos.
Star anise - 1 no.
Biriyani masala powder
Fennel seeds - 1 tsp
Cinnamon - 2 nos.
Cloves - 1 nos.
Star anise - 1 no.
Kalpasi -a few
Nutmeg - a pinch
Jathipathri - 1/4 no.
Dry roast all the above and grind to a fine powder.
Method:
Clean and marinate chicken with salt turmeric powder, curd and a tsp of biriyani masala and a tsp of ginger garlic paste.
Wash the seeraga samba rice for about two times and soak it for 20 minutes.
Fry all the items under 'to saute'.
Add chopped onions and fry till golden brown.
Add chopped coriander and mint leaves . Give a stir
Add ginger garlic paste mix well in medium flame
Add 2 tsp of salt and finely chopped tomatoes. Saute them till mushy.
Add kashmiri chilli powder and curd. Mix them well.
Add biriyani masala powder
Add the marinated chicken and mix well. Let the masalas bind well with chicken for about 5 mins in low flame.
Add 600 ml of water and allow to boil.
Check for salt and close the lid. Let it boil for 5 to 8 minutes in medium flame.
In another vessel add one and half litre of water. Add one tbspn of salt and allow to boil.
Drain water and add the soaked rice to it.
Allow to cook for 2 minutes only. Drain the water and strain the rice.
Add the rice to the prepared chicken masala and spread them evenly. Do not mix well
Close the lid and let it cook well in medium flame for ten minutes.
We can add boiled eggs also as the rice cooks.
Remove lid , mix well and serve along with raita
Yummy Sunday feast " Dindigul Biriyani" is ready...!!
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