Monday, January 7, 2013

Recipe to make Delicious Chicken Biryani for 2

  • 1and half (1.5)Azhaaku/ measure of Rice
  • 500 gm of Chicken
  • 1" of Ginger
  • 1/2 cup Curd
  • 1/2 teaspoon Khus Khus
  • 2 Onions
  • 2 Garlic pieces
  • 3 Green Chillies
  • 2 Tomatoes 
  • 1 handful of Pudina
  • 1 handful of  Coriander leaves
  • 1 big piece of Cinnamom
  • 2 Cloves
  • 2 Cardomons
  • 1 Marathi Moggu 
  • 1 Annachi Moggu 
  • 1/2 teaspoon of Turmeric powder
  • 1/2 teaspoon of red Chilli powder.


Wash Basmati rice once in water and keep the rice soaked in new water. Cut onions and tomatoes into thin slices. Slit open green chillies along the vertical direction. Grind pudhina, garlic, ginger, and khus khus into a smooth paste. 


Heat a big vessel ( we use pressure cooker). Pour 2 big spoons ( karandi) of Sunflower oil or any other oil except gingely oil. Add a small portion of ghee. Put 1 big piece of cinnamom, 2 cloves, 2 cardomons, 1 marathi moggu, 1 annachi moggu, 2 Bay leaves. Saut the mixture for few minutes. Now, put onions and cook. Then put cut tomatoes and the ground pudina-ginger-garlic and other paste. Put 1/2 teaspoon of turmeric powder and 1/2 teaspoon of red chilli powder.

Put the washed chicken pieces in the vessel. Pour two cups of hot water. Add 1/2 teaspoon of salt. Now, cook the chicken for 10 minutes. Cook without putting the cooker weight for whistle. Next, put the soaked rice after draining the water. Add 1/2 lime juice and 1/2 teaspoon of salt. Pour the curd. Now, cook again for five more minutes. Wow, excellent mouthwatering Briyani is ready.

Do not keep mixing the rice with spoon as the rice will break. Just put it in a dhum stage.

For Mutton Biryani:

After putting mutton pieces, put the steam lid on the cooker. Once steam comes out, cook for 10 minutes.

Source: My Mom's Kitchen

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