July 22, 2019
May 18, 2019

HOW TO MAKE LAYERED CHICKEN BIRYANI

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LAYERED CHICKEN BIRYANI Amma makes wonderful chicken biryani. Her recipe has developed and modified over years and now she has two versions, one is the extra homely one-pot chicken biryani and the other is a layered bird biryani, the recipe of which she were given from a caterer in our neighborhood membership and adapted over time to healthy our tastebuds. She regularly claims that biryani is the perfect thing to make because she doesn’t have to make rice and then a kuzhambu or pulusu after which two facet dishes, and many others and many others. Even a easy vegetable pulao wishes a few form of a facet dish however a biryani doesn’t want lots else except a easy onion raita and papas on the facet. additionally, absolutely everyone loves an awesome fowl biryani!properly, maybe no longer everyone, due to the fact we do have a few vegetarians inside the own family. that is some other purpose why she developed this layered fowl biryani recipe. you could prepare dinner the biryani rice one after the other and the chook gravy one after the other, to be combined at the time of serving, or like in my case, I do it on my plate immediately! She also provides some vegetables to the rice so that it’s extra healthful for the vegetarians. So take this recipe as just a base or an idea and adapt it to suit your needs.these images are almost 2 years antique and i had been which means to take step by step snap shots however amma makes this over 2 days from time to time and it’s almost not possible to be around all the time when she’s doing a small step here or there. I’ve tried to make up for the dearth of step by step snap shots through the distinct commands.

As Amma does, some work for the biryani may be carried out in advance. She typically makes the cook gravy the day before, makes the rice at the day, and then layers them up before serving. This way, you get to govern how much spice you’ve got on your biryani, set apart a few for the kids/vegetarians and be in control.

Amma’s recipe notes have all quantities in bulk to serve the huge family gatherings that is normally made for. i’ve scaled the recipe right down to serve four humans so any obvious errors in portions are mine. As usually, the listing of ingredients for a biryani will usually be lengthy but the whole cooking method isn’t tough, just extra time-ingesting than ordinary dishes.

INGREDIENTS:

FOR THE RICE:

  • 2 cups of basmati rice
  • 2 onions, sliced
  • 1 tsp of crushed ginger
  • 1 tsp of crushed garlic
  • 4 cardamom pods
  • 4 cloves
  • 1 bay leaf
  • A small piece of cinnamon
  • 3 star anise
  • 1 tsp of cumin / jeera
  • 1/2 cup of carrots, cut into small cubes (optional)
  • 10 cashew nuts
  • 10 raisins

FOR THE CHICKEN GRAVY:

  • 1 kg of chicken pieces, with bones
  • 3 large onions, sliced
  • 1 tsp of minced ginger
  • 1 tsp of minced garlic
  • 2 tsp of coriander powder
  • 1/2 tsp of powdered fennel seeds
  • 2 tsp of chicken masala
  • 1/2 tsp of garam masala (optional)
  • 1/2 tsp of turmeric powder
  • 2 tomatoes
  • A small bunch of coriander leaves (cilantro)
  • A fistful of mint leaves
  • 1/2 tsp of sugar
  • 56 green chillies
  • 3 tbsp of ghee or oil
  • 1 tsp of pepper powder

INSTRUCTIONS:

FOR THE RICE:

  1. Soak the rice for 30 mins. Cook the rice following whichever method you prefer. We usually
  2. cook rice for biryani
  3. in an open pan but you can use the rice cooker or pressure cooker too. Just make sure the rice doesn’t get overcooked. The grains need to remain separate.
  4. Meanwhile, heat the ghee or oil in a wide pan and add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). Fry the onions stirring frequently.
  5. Grind or crush the garlic and ginger together. Add this to the frying onions and fry until the onions turn a dark golden brown. Drain and set aside. (If using carrots, add along with the ginger, etc and cook together).
  6. In the same pan, fry the cashew nuts and raisins until golden. Drain and set aside with the fried onions.
  7. Once the rice is done, mix it with the above onion mixture, add the fried raisins and cashew nuts on top and set aside.

FOR THE CHICKEN GRAVY

  1. Grind or crush ginger + garlic + green chillies
  2. Heat the ghee or oil and add onions. Fry until golden brown and add the ginger-garlic-chillies paste. Fry for another minute and then add the spice powders chicken masala + coriander powder + fennel powder + pepper + turmeric. Saute for a minute.
  3. Then add the chopped tomatoes and cook until they turn soft. At this stage, the mixture will turn mushy
  4. Add the washed and cleaned chicken pieces + salt + sugar + 1 cup water and mix well. Bring to boil and cook closed until the chicken is completely cooked. The meat will let out water so don’t add too much. Cook on a low flame until done. Then, garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside.
  5. The chicken gravy should be a bit watery as you see below. If not, add more water and cook further for a bit longer.

LAYERING THE CHICKEN BIRYANI

  1. About an hour before serving, take a large serving dish and add a layer of rice. Top off with some chicken and gravy. Add more rice. Repeat this 2 more times. Keep the dish closed and at the time of serving, gently mix and transfer to plates.
  2. Serve chicken biryani with raita and papad
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