DINDIGUL CHICKEN BIRYANI - BIRYANI RECIPES - INDIANCOOKING


 

INGREDIENTS:

800 gm boneless chicken

500 gm seeraga samba rice

80 gm ghee

25 gm finely chopped mint leaves

15 gm chopped green leaves

100 gm curds

 

For Wet Masala Mix

40 gm Garlic

40 gm ginger

20 gm green chilies

80 gm shallots

 

For Dry Masala Mix

10 inches of Cinnamon sticks

15 nos. green cardamom

Ten nos. cloves

Two nos. bay leaves

Ten nos cashews

2 inches stone flower

2 gm turmeric powder

5 gm fennel seeds

5 gm jeera

10 gm coriander seeds

5 gm black peppercorns

One no mace

Two nos. star anise

Salt to taste

500 ml water

 

RECIPE:

Soak the rice for half an hour before cooking.

In a vessel, melt half the quantity of ghee.

Stir fry the wet masala paste for 10 minutes

The color of the paste will become dark, and the oil will separate

Add the dry masala and mix well for a minute.

Add chicken. Continue cooking for 5 minutes.

The chicken pieces must get coated with masala.

Beat the curd. Add it to the chicken, followed by half of the coriander and mint leaves.

Mix well and cook for another five minutes, covered or till the chicken is ready.

The gravy must have excess salt for rice.

Add the balance of ghee. Add the strained rice. Mix well

Add water.   Add the remaining coriander and mint leaves.

Please bring it to a boil. Lower the flame. Cook covered for 20 minutes.

Keep stirring from time to time.

Once the water quantity reduces, lower the flame. Cook on low flame for 10 minutes.

Adjust salt if required. Check rice. If it needs further cooking, sprinkle a little water and continue cooking till the rice is fully ready.

 

Garnish with coriander and mint leaves before serving.

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