July 22, 2019
May 18, 2019

CHICKEN BIRYANI RECIPE

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smooth bird Biryani made in a strain cooker: once I published the layered fowl biryani recipe, I had cited that Amma used to make this one pot, simple bird biryani for me and often for my huge companies of visiting pals in the course of numerous levels of my college existence. That biryani would forever remain my favorite kind, a reminder of my ‘interesting’ childhood and the times I didn’t want to hassle with such things as chopping and cooking.

Amma and i made this biryani collectively and aside from reducing the onions and preparing the elements, it’s pretty palms off. if you get bird pieces wiped clean and prepared, even better. i purchased 6-7 piece of chicken drumstick (the leg portions) and we had been precise to go.

because it wasn’t a part of the plan to make the biryani, a few components are missing however i have brought notes for all you can adapt and prepare consequently. for example, mint is and must be introduced to this biryani but I didn’t have any and didn’t want to go out and stroll a kilometre to shop for a gaggle. another essential be aware is ready the coconut milk. adding coconut milk enhances the flavor of the biryani and that i’d say it’s a necessary element. It makes the rice sticky and richer, almost making it seem very greasy however that’s simply the coconut milk doing its component. It additionally makes the rice stick to the lowest of the stress cooker if overcooked so be careful no longer to use an excessive amount of devour while the biryani is cooking – greater on that underneath.

We serve chicken biryani with a cucumber raita, papad, and lemon pickle. A mirchi ka salan is a great idea too and you can make it in advance if you are cooking for a lot of people.

INGREDIENTS:

  • 300 grams of basmati rice
  • ½ cup of ghee (seems like a lot but trust me on this)
  • A small fistful of whole spices like cloves, cardamom, star anise, bay leaf, etc
  • 4 cups of sliced onions
  • 5 green chillies (adjust to taste)
  • 2″ piece of ginger
  • 5-6 cloves of garlic (note that Indian ones are smaller in size so use fewer if using the larger kind)
  • A fistful of coriander leaves
  • A fistful of mint leaves (I didn’t have any)
  • 300 grams of chicken drumsticks (or any pieces you prefer)
  • ½ tsp of turmeric powder
  • 1.5 tbsp of biryani masala (we use and like Eastern brand)
  • 3 tbsp of plain curd
  • 200 ml of thick coconut milk
  • ¼ cup of cashew nuts

INSTRUCTIONS:

  1. Prep the ingredients first by slicing the onions, cleaning and setting aside the coriander leaves and mint leaves, and grinding the ginger, garlic, and green chillies together. Also soak the rice for 30 minutes and set aside to drain completely
  2. Heat ¼ cup ghee in a pressure cooker pan and add the whole spices. Fry for 20 seconds or until fragrant
  3. Then add the sliced onions and fry until golden brown
  4. Now add the ground chilli-ginger-garlic paste. Fry for a minute until it turns fragrant
  5. Next, add the biryani masala, mix well to combine and add the curd
  6. Mix and then add the washed chicken pieces along with turmeric and salt
  7. Mix again to coat the chicken pieces with the masala
  8. Add the coconut milk and 600ml water on top of that
  9. Simmer until the chicken pieces are semi-cooked
  10. Add the soaked, drained rice to this and top off with chopped coriander leaves and mint leaves
  11. Fry the cashew nuts in the remaining ¼ cup ghee until golden brown
  12. Drain and set aside the cashew nuts and add the hot ghee to the pressure cooker
  13. Close the pressure cooker and cook for 15 minutes or 2 whistles
  14. Let the pressure leave the pan and remove lid
  15. Using a spatula, mix gently to make sure the rice is evenly cooked
  16. The rice will be very sticky and moist due to the coconut milk but will firm up quite a bit on cooling down a bit
  17. Best served warm with raita, papad, and lemon pickle
Next Post

HOW TO MAKE LAYERED CHICKEN BIRYANI

May 18, 2019 0
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