Chicken Biryani (Method 2) | Muslim style Chicken Biryani

Chicken Biryani

This recipe is a copy browsed in internet when I wanted to try out biryani in muslim style. Though actual recipe may vary, this try was a better choice giving a fine flavor and aroma for the of rice cooked along with chicken pieces. Am sure this recipe doesn't spoil your expectation on taste, so have a try and share your feedback.



Ingredients:

Chicken - 500 gms
Curd - 1 tbsp
Salt - 2 tbsp
Turmeric powder - 1 tsp
Cashews - 6-7
Whole spices (bayleaf, shahi jeera, cardamom, cinnamon) - 1 tsp
Tomato - 1/2
Rice - 1.5 cup
Water - 2.5 cups
 

To grind as powder :
Peppercorns - 1 tsp
Fennel seeds - 1 tsp
Star anise - - 1inch size
clove - 1 or 2
Cinnamon - 1 inch size
Cardamom - 1

To grind as paste : 
Coriander leaves - few
Mint leaves - few
Ginger - 2 inches
Garlic - 4 pods
Onion - 1



Method :

 1. Add pepper, nutmeg, cardamom, Fennel seeds, star anise, clove and cinnamon into a dry jar.

2. Grind all ingredients into a fine powder.

3. In the same blender add onion. ginger, garlic, coriander leaves.

 4. Grind into a smooth paste without adding water.

 5. Heat oil in pressure pan, add bay leaf,cardamom, shahi jeera,cinnamon.

6. Once it splutters add broken cashews and fry until golden brown.

7. Meanwhile marinate the cleaned chicken with salt and turmeric powder and set aside.

 8. Add the grinded paste, saute for a while.

9. Add the chopped tomatoes.

10. Let it cook mushy.

 11. Add the marinated chicken pieces.

 12. Cover with lid and cook for about 10 minutes until soft.

13. Add ground masala powder, a tbsp of curd.

 14. Add water and salt.

 15. Once water starts boiling add the rice.

 16. Pressure cook for just one whistle

17. Transfer into a serving bowl.









Note :

• You can also use normal boiled or raw rice also to prepare this recipe.
• Adjust water according to the variety of rice.
• Adding freshly grounded masala gives a better flavor for the recipe.
• Take care to add only a very fine piece of nutmeg for fine aroma else it becomes too strong and changes the taste completely.

Chicken Biryani

Chicken Biryani | Simple Chicken Biryani

Biryani is one of the favorite dish for most of the people. Though we have so many varieties of biryani around us, we sometimes look in for very simple method of preparing aromatic biryani. This recipe is a complete version by my sissy Anitha who made me the work so simple in making biryani. Many Thanks for her :)

Ingredients:

Chicken - 1/2 kg

Basmati Rice - 1 and 1/2 cup

Water - 3 cups

Clove & Cinnamon powder -1/2 tsp

Onion -1

Bay leaf -1

Oil - 3 tbsp

Ghee - 2 tsp

Coconut oil - 1 tsp  (optional)

To grind:

Ginger - Finger size

Garlic - 10 pods

Mint leaves - handful

Coriander leaves - handful

Tomato -1

Green chilli -3

Method:

1. Grind the ingredients given under to grind as a fine paste.

2. Grind equal ratio of Cloves and Cinnamon to a very fine powder and use 1/2 tsp of it.

3. Wash and soak the rice for 15 minutes before cooking.

4. Heat oil in a pressure pan, add bay leaf ,then add thin sliced onion and fry until translucent.

5. Add grinded paste and fry in medium flame.

6. When you smell the fine aroma coming out, add cinnamon powder.

7. Now add in the cleaned chicken pieces and saute.

8. From the given water measurement add 1/2 cup and mix well.

9. Cover with cooker lid upside down (as shown in pic) and cook the chicken.

10. Chicken should able to cut with spatula ( as shown in pic).This is the right consistency where you should add rice.

11. Add in the rice,salt and remaining water and mix evenly.

12. Allow it to boil and cook for few minutes without closing the lid. Mix gently in between.

13. When you find the rice is half cooked add the ghee and coconut oil and close the lid. Pressure cook for 1 whistle in low flame.

14. Once the pressure is down, mix the rice gently that rice should not break.

15. Transfer to serving bowl. serve either with Mutton Salna , Chicken Curry or Mutton Kuzhambu or raita or even with plain curd of your choice.

                      

Chicken Biryani with Mutton Salna

Note:

• Do not wash the rice more times as they tends to loose their flavor.
• You can also use biryani rice to cook this recipe. But take care to add the proper water measurement according to the rice you are using.
• I have added 3 chillies for low spice. You can add additional chillies according to your taste.
• Do not mix the rice more as basmati rice tend to break easily.
• Once pressure is down when mixing the rice, you can use the back of the spatula/laddle to mix.Because they are thin the rice do not break much.

Biryani with plain curd