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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Delicious and mouthwatering egg chicken biriyani. Always a pleasure to follow your blog with so many dishes each day.
ReplyDeleteDeepa
Hamaree Rasoi
great recipe got to love an easier version of biriyani
ReplyDeletelovely biriyani recipe...
ReplyDeleteSuperb Biriyani........Looks Yummy.......
ReplyDeleteI love this biryani! It's tasty and tempting! Yummy!
ReplyDeleteBiryani looks so yum..:) Loved it..:)
ReplyDeleteReva
Biriyani looks delicious and easy to mak,bookmarked.
ReplyDeleteDelicious n flavorful one!!
ReplyDeleteI 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
ReplyDeleteChristy, you are so full of recipes. Love this biryani.
ReplyDelete