MALABAR CHICKEN BIRYANI - BIRYANI RECIPES - INDIAN COOKING


 INGREDIENTS:

 

 

For Marination:

75 gm sliced onion

500 gm chicken

40 gm curd

2 gm turmeric powder

5 gm pepper powder

5 ml lemon juice

2 gm garam masala powder

Salt to taste

 

For Masala:

150 gm sliced onion

50 gm crushed garlic

50 gm crushed ginger

Four crushed green chilies

100 gm sliced tomatoes

40 gm ghee

20 gm chopped coriander leaves

 

For Coconut Paste:

60 gm grated coconut

25 gm cashew

5 gm poppy seeds

 

For Rice:

500 gm Rice

1-liter water

10 gm cardamom

5 gm cloves

5 gm cinnamon

30 ml lemon juice

40 gm ghee

Salt to taste

A few  chopped mint and coriander leaves

 

For Garnishing:

75 gm sliced onion

20 gm Cashew

10 gm raisins

 

RECIPE:

 

Marinate the chicken and keep it for at least one hour. For Mutton Biryani,  overnight marination is advisable for better results.

 

In a suitable vessel, fry the sliced onions to golden brown in ghee. Add the crushed garlic, ginger, and green chilies and cook for 4 minutes. Add the tomatoes and cook till tomatoes become soft. Adjust salt.

Cook the marinated chicken in the masala for ten minutes.

 

Grind the coconut paste ingredients to a fine paste. Add this paste to the chicken masala and cook till the chicken is tender and the gravy has become thick.

 

Soak rice for half an hour. Wash well and strain.

Heat the ghee and add the spices. Saute for 2 minutes and add the strained rice. Add hot water, salt, and lemon juice when the rice begins to crackle. Cook the rice till the water is thoroughly dried. Spread the rice on a tray.

 

In a small kadai, fry the cashew and raisins in ghee till the cashew becomes golden brown. Please remove them and keep them aside. Fry the sliced onion in the remaining ghee to a golden brown.

 

In a suitable vessel, apply ghee to the bottom and sides of the vessel. Spread half of the chicken masala evenly and cover it with half the cooked rice. Repeat the same layering with the rice layer on the top. Cover the vessel with a wet cloth and place a heavy lid. Place this vessel on a pre-heated tava and cook on a low flame for 30 minutes.

 

Garnish the Biryani with fried onions, nuts, and raisins.

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