Briyani is a special treat on most of the special occasions. Dindigul Thalappakatti Briyani is very famous ,and I’m from that place , so obviously my favourite are Thalappakatti and Venu Briyani . Besides these hotel taste I’m a big fan of my mom’s version . The Chicken and Mutton Briyani made by my mom is the perfect one to me. It tastes delicious and loaded with lots of flavours. This one-pot meal catches its place often in our sunday menu. Moreover this Briyani is made using the pressure pan and I swear this is so easier to prepare. The key ingredient in this Briyani is the homemade Briyani powder (Refer the notes to prepare this powder). Please give it a try and let me know your views.
Basmati rice – 2 cups
Onion – 1 thinly sliced
Tomato – 1 Chopped
Green Chillies – 2
Mint leaves – 1 handful , pureed using little water
Chilly powder / Milagai thool – 1 tsp
Corriander powder / Kothamalli thool – 1 tsp
Ginger garlic paste – 2 tsp
Biryani powder – 1 1/2 tsp
Lemon juice – 1tsp
Oil – 2 tbsp
Ghee – 3 tbsp.
Chicken – 800 g
Curd – 1 cup
Corriander & Mint leaves – 1 handful , chopped
Cinnamon sticks / Pattai – 2 sticks
Star anise - 1
Cardamom / Elachi - 5
Cloves / Kirambu – 5
Briyani leaves / Bay leaves – 1-2 crushed
Fennel seeds / Sombu – 1/2 tsp
Take the needed ingredients.
Marinate the chicken and set it aside for 30 mins .
Wash and soak the basmati rice for 1 hr or at least 30 mins.
Grab the needed ingredients.
Heat oil and 1 tbsp ghee in a pressure pan and add the ingredients given under tempering and fry for a min.
Add in onions and green chillies and saute till golden .
Add in the tomatoes and fry till mushy .
Add the ginger garlic paste and mint paste and fry for a min or two. You can see the oil oozes out from the sides.
Add the briyani powder and give it a mix.
Now add in the marinated chicken and saute well until the chicken gets coated well with the masala .
Add the chilli powder and corriander powder and mix well .
Let the chicken cook for 8-10 mins or till its half done. Stir in between to avoid burning .
Now pour the measured water (1 cup rice – 2 cups water ) and let it comes to a boil.
Add a tsp of ghee and required salt to the boiling water mix it well.
Drain the water from the soaked rice and add it to the boiling water. Stir in between untill the water evaporates (see in the 2nd pic). Check the seasoning.
Now add a tsp of ghee and 1 tsp lemon juice and give a good mix ( You can see clearly that there is not much moisture ).
Close the lid of the pressure pan and place the weight and keep in low flame for 10 mins and switch it off.
Let the pressure releases by itself and open the pan and garnish with some corriander leaves. Serve this yummy biryani with raita and enjoy.
- If you don’t have Homemade Briyani powder , you can make it with the following ingredients
Cinnamon / Pattai – 2 small sticks
Cardamom / Elachi – 4-5
Cloves / Kirambu – 4-5
Fennel seeds / Sombu – 1 1/2 tsp
Bay leaves / Briyani leaves – 1
Mace / Jathipathiri – 3
Star anise / Annasi poo – 1
If you didn’t get a fine powder , first add the above spices to the mixer and pulse it 2-3 times then add ginger garlic paste and mint leaves and corriander leaves to above spices with little water and make a nice paste . Add and fry this paste after frying the tomatoes . ( If you are preparing this paste then omit the mint & corriander paste made above. )
- Adjust the spiciness according to your taste.