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Monday, July 18, 2011

Quick n Spicy Chicken Biryani

This recipe needs 18 mins cooking time and 10 mins initial preparation(totally) for the ground masala,chicken marination,etc,.This Biryani preparation is good for all esp. too busy or lazy people.

Quick n Spicy Chicken Biryani - Biryani made with chicken and spices 


2 Cups or 400gm basmati rice- clean well atleast 3 times and drain the water
1 kg chicken pieces-cleaned well
2 big onions- cut lengthwise
1 big tomato- sliced
3 green chillies - slit lengthwise
2 tsp ground masala (of 6 whole red chillies,1 tsp coriander seeds,1-clove,1/2 cinnamon stick,2 cardamoms, 1/2 tsp aniseed,1 cm size ginger,4 garlic cloves,1 onion,1/2 tsp nutmeg powder and 1/4 star- anise)
1/2 cup thick coconut paste-ground finely
1 cup Plain Curd
1 cup chopped coriander leaves
3/4th cup chopped mint leaves
2 tsp salt or to taste
2 tsp refined oil
2 tsp ghee
1/2 lemon (optional)
few ghee-roasted cashews
2 cups water + 1 cup water for chicken pieces

Directions :

    1.First,marinate the chicken pieces in curd.
    2.Prepare the ground masala of 6 whole red chillies,1 tsp coriander seeds,1-clove,1/2 cinnamon stick,2
cardamoms,1/2 tsp aniseed,1 cm size ginger,4 garlic cloves,1 onion,1/2 tsp nutmeg powder,1/4 star-anise. Add this masala to the chicken marination.
    3.Cut the Onions and tomato.Chop the coriander and mint leaves.Prepare the coconut paste.
    4.Heat oil and ghee in a pressure pan and saute the onion slices till golden brown or 4 mins.
    5.Add the tomato slices,slit green chillies and the marinated chicken pieces along with the marinade(by this time chicken gets marinated for 15 mins).Add 1 cup water, fine coconut paste,half the chopped coriander and mint leaves,2 tsp ground spice powder and 1 tsp salt and pressure cook for 8 mins or upto 4 whistles on high flame.(Mutton Biryani needs extra 5 mins pressure cooking time(in step5)).
    6.Immediately turn off the flame and after 2 mins hold the pressure-pan with whistle in running water till the pressure is released.
    7.Open the pan lid and add the basmati rice,2 cups water,the remaining chopped coriander and curry leaves and 1 tsp salt.Mix well and pressure cook upto 1 whistle.Turn off the flame.
    8.Open the pan lid after the pressure is released and sprinkle the juice of 1/2 lemon on top and garnish with few ghee-roasted cashews.Mix this Biryani well before serving with raita of ur choice.

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