I tried this Biryani first time with few tips from my Mother-In-Law few years ago.This was deliciously made with few ingredients quickly...and tasted so good that I thought to share this recipe with U here...We all know its a busy world and quick recipes r needed the most.This tasty home-made Biryani is done with few ingredients and trust me - in 25 mins.Enjoy it's rich taste.Easy to make and Great for luncheons.U can Send it to school in lunch boxes too with Raita,Chips and Boiled Egg slices.Garnish with Coriander and ghee-roasted cashews if desired.Enjoy ur Meal!.BonAppetit!.
Ezy Chicken Biryani - a Variation
Ingredients
2 Cups basmati rice- cleaned well and ghee-sauted for 2 mins(with 1 tbsp ghee)
1 kg chicken pieces-cleaned well
3 big onions- cut lengthwise
1 big tomato- sliced (don't add more)
6-7 green chillies - slit lengthwise
1 tsp ginger paste (don't add more)
1 1/2 tsp garlic paste
1/4 tsp turmeric powder
2 cloves (don't add more)
1 1/2 cm cinnamon stick- crushed
4 green cardamoms
1 bay leaf or brinji leaf
1 tsp - Aachi Biryani Masala
1 cup thick coconut milk
2 cups second coconut milk
1/2 cup chopped coriander leaves
1/3 cup chopped mint leaves
1 tsp salt or to taste
1 tbsp refined oil + 1 tsp pure Coconut Oil
1/2 lemon -juice it
few ghee-roasted cashews
Directions:
1.Heat oil in a kadai,saute brinji leaf,cloves,cinnamon stick and cardamoms in the oil.
2.Add sliced onions and saute well for 3 mins on good flame.Add green chillies and ginger and garlic paste and saute well for 2-3 mins - till the rawness of the pastes diminishes on good flame.
3.Add the tomato pieces.Saute for a min in oil with turmeric powder.Add the chicken pieces and 1 tsp - salt and 1 tsp Aachi biryani masala.
4.Add 1/2 cup water,few coriander and mint leaves and Keep stirring till the chicken and the spices blend well and the oil separates(for 5-6) mins.
5.Add few mint and coriander leaves and keep on stirring for 4 more minutes till the gravy thickens.
6.Now add the ghee-sauted basmati rice,1 tsp salt,both the coconut milks + 1/2 cup water and few coriander and mint leaves.
7.Pressure cook upto 1 whistle or 10 - 12 mins on medium flame( without adding any water).Turn off the flame.
8.Once it is done, add a dash of ghee on top , sprinkle the juice of 1/2 lemon over it .Toss gently so that the spices and the rice blend well.
9. Garnish with ghee-roasted cashews on top and serve this tasty home-made Chicken Biryani with raita of ur choice and Mutton Stew or Potato Stew or Chicken Korma or boiled-eggs or Brinjal Biryani Masala or potato chips.
Tips:
1. Ginger paste shd be less than the garlic paste for a fine flavor.
2.Try adding chopped coriander leaves and mint leaves 3 times separately rather than once.This improves the taste.
3.U can add2-3 tbsp coconut paste-finely ground- instead of adding coconut milk.The taste never diminishes.
Ezy Chicken Biryani - a Variation
2 Cups basmati rice- cleaned well and ghee-sauted for 2 mins(with 1 tbsp ghee)
1 kg chicken pieces-cleaned well
3 big onions- cut lengthwise
1 big tomato- sliced (don't add more)
6-7 green chillies - slit lengthwise
1 tsp ginger paste (don't add more)
1 1/2 tsp garlic paste
1/4 tsp turmeric powder
2 cloves (don't add more)
1 1/2 cm cinnamon stick- crushed
4 green cardamoms
1 bay leaf or brinji leaf
1 tsp - Aachi Biryani Masala
1 cup thick coconut milk
2 cups second coconut milk
1/2 cup chopped coriander leaves
1/3 cup chopped mint leaves
1 tsp salt or to taste
1 tbsp refined oil + 1 tsp pure Coconut Oil
1/2 lemon -juice it
few ghee-roasted cashews
Directions:
1.Heat oil in a kadai,saute brinji leaf,cloves,cinnamon stick and cardamoms in the oil.
2.Add sliced onions and saute well for 3 mins on good flame.Add green chillies and ginger and garlic paste and saute well for 2-3 mins - till the rawness of the pastes diminishes on good flame.
3.Add the tomato pieces.Saute for a min in oil with turmeric powder.Add the chicken pieces and 1 tsp - salt and 1 tsp Aachi biryani masala.
4.Add 1/2 cup water,few coriander and mint leaves and Keep stirring till the chicken and the spices blend well and the oil separates(for 5-6) mins.
5.Add few mint and coriander leaves and keep on stirring for 4 more minutes till the gravy thickens.
6.Now add the ghee-sauted basmati rice,1 tsp salt,both the coconut milks + 1/2 cup water and few coriander and mint leaves.
7.Pressure cook upto 1 whistle or 10 - 12 mins on medium flame( without adding any water).Turn off the flame.
8.Once it is done, add a dash of ghee on top , sprinkle the juice of 1/2 lemon over it .Toss gently so that the spices and the rice blend well.
9. Garnish with ghee-roasted cashews on top and serve this tasty home-made Chicken Biryani with raita of ur choice and Mutton Stew or Potato Stew or Chicken Korma or boiled-eggs or Brinjal Biryani Masala or potato chips.
Tips:
1. Ginger paste shd be less than the garlic paste for a fine flavor.
2.Try adding chopped coriander leaves and mint leaves 3 times separately rather than once.This improves the taste.
3.U can add2-3 tbsp coconut paste-finely ground- instead of adding coconut milk.The taste never diminishes.
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10 comments:
Delicious and mouthwatering egg chicken biriyani. Always a pleasure to follow your blog with so many dishes each day.
Deepa
Hamaree Rasoi
great recipe got to love an easier version of biriyani
lovely biriyani recipe...
Superb Biriyani........Looks Yummy.......
I love this biryani! It's tasty and tempting! Yummy!
Biryani looks so yum..:) Loved it..:)
Reva
Biriyani looks delicious and easy to mak,bookmarked.
Delicious n flavorful one!!
I really love this recipe, I can imagine the smell of chicken, spices with the coconut milk. I think I've found the best biryani recipe here! :DDDDD
Christy, you are so full of recipes. Love this biryani.
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