There is no need of any special introduction to this yummy dish.Everyone’s (non-veg lovers) favourite item.I made this briyani a few weeks before and it was a big hit in my family.I love this flavourful authentic briyani…Hope you too love….Try it and let it me know how it come out for you…
Chicken – 750 gms
Basmati rice – 2 cups
Onions – 2 sliced
Tomato – 1 pureed
Thick Curd – 1/2 cup
Ginger garlic paste – 2 tsp
Chilli powder / Milagai thool – 1/2 tsp ( as per your spice level)
Coriander powder / Kothamalli thool – 1 tsp
Turmeric powder / Manjal thool – 1/2 tsp
Homemade briyani powder – 1 tsp
Green chillies – 2 slit lengthwise
Mint leaves / Pudhina ilai – 1/2 cup chopped
Coriander leaves / Kothamalli ilai – 1/2 cup chopped
Cashew nuts - 12 in nos
Salt to taste
Oil & ghee – 2 tbsp oil & 1 tbsp ghee
Cinnamon / Pattai – 4 small pieces
Cardamom / Elachi – 2
Cloves / Kirambu – 2
Bay leaves / Briyani ilai – 3
Fennel seeds / Sombu – 1/2 tsp
Wash the chicken several times with lots of water and drain it. Take chicken , curd , half of the mint leaves and half of the coriander leaves in a bowl and mix well.Marinate this for atleast 30 mins.
Soak the rice for 30 mins .Wash well and drain completely.Heat a tsp of ghee and add the rice and fry for 2 - 3 mins or till shiny.Take care not to burn the rice.
Set your ingredients ready.
Heat a pressure pan with oil and ghee (if you like to add only ghee then add 3 tbsp ghee) and add the ingredients for tempering and fry for a min.
Add the onions and green chillies and fry till transparent .
Add ginger garlic paste and fry till the raw smell goes off.
Add the other half of mint and coriander leaves and fry for few mins.
Add the tomato puree and fry for few mins.
Add the briyani powder and mix well.
Then add the coriander powder , turmeric powder and chilli powder and mix well.
Throw in the marinated chicken and fry for 7-8 mins in medium flame.
Now add the rice and give a good mix.
Add 3 1/2 cups of water ( 1cup of rice : 1 3/4 cup of water ) and allow to boil approximately 7 mins .Keep stirring in between. Now the water evaporates and the rice will be visible .Now close the lid of the pressure pan .
Keep in medium flame for 10 – 12 mins and switch off.Open the pan after the pressure goes all by itself.
Heat a tsp of ghee and fry the cashew nuts .Garnish the briyani with the fried cashew nuts and corriander leaves and serve hot.
I served the briyani with white chicken kurma.
If you don’t have briyani powder take 4 pieces of cinnamon sticks , 5 cardamoms , 3 cloves , 1/4 piece of nut meg ,2 star anise ,2 marathi moggu and 2 jadhipathri / mace and grind to a fine powder.This one is too hard to get to fine powder so add the ginger garlic paste to it with 2 tsp water and grind to a fine paste.
I am linking this to viji’s Feast for your guru event. Mother is our first guru .I learnt this dish from my mom.She is a wonderful cook and I love all her recipes .I like to cook this for her but whenever I go to my mum’s place she will not let me do any work…I like to cook this special dish for my mum…