Usually this dish is made with beef or mutton... But i make with chicken!!!
Ingredients
Biriyani/Basmati Rice: 500gms
Bone less Chicken: 500gms
Onion: 2 Sliced
Tomato: 1 Chopped
Green Chilly: 2 Crushed
Crushed Ginger: 1 Table Spoon
Crushed Garlic: 1 Table Spoon
Cloves: 2 - 3
Bay leaf: 1
Cinnamon Stick: 1 inch piece
Turmeric Powder: 1/4 Tea Spoon
Coriander Powder: 1 Tea Spoon
Red Chilly Powder: 1 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Oil: 3 Table Spoon
Coriander Leaves Chopped: 2 Table Spoon
Mint Leaves: Few
Curry Leaves: Few
Salt
Water
Cooking Time: 20 minutes
Method
Clean and wash the chicken and cut it to small bite size pieces
Measure the rice in a glass to see how many glass rice you are using. You will need the same glass to measure water
Wash and drain the rice and keep aside
To a pan pour oil and add cloves, bay leaf and cinnamon stick
Saute for a few seconds and add sliced onion
Once the onion becomes translucent add crushed ginger, garlic and green chilly and saute for 2 to 3 minutes
Reduce the flame and add turmeric powder, coriander powder, red chilly powder, garam masala and salt
Saute till the raw smell of the spices is gone
Add tomato and chicken pieces and combine well
Add the washed rice, coriander leaves, mint leaves and curry leaves. Combine everything well and add boiling water in the ratio for 1 glass rice 1 and a half glass water
Cover and cook in medium flame till all the water is dried up and by this time the rice and chicken will be cooked
In between open the lid and check. If you feel rice has cooked and still water is remaining, open the lid and cook for the rest of the time
Serve hot with salad
Note:
If you wish to you can cook the rice and chicken separately and then mix it.
Adjust spices accordingly
Its better to make this dish with kaima or jeerakasala rice
You can follow the same recipe and use mutton or beef instead of chicken
Biriyani/Basmati Rice: 500gms
Bone less Chicken: 500gms
Onion: 2 Sliced
Tomato: 1 Chopped
Green Chilly: 2 Crushed
Crushed Ginger: 1 Table Spoon
Crushed Garlic: 1 Table Spoon
Cloves: 2 - 3
Bay leaf: 1
Cinnamon Stick: 1 inch piece
Turmeric Powder: 1/4 Tea Spoon
Coriander Powder: 1 Tea Spoon
Red Chilly Powder: 1 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Oil: 3 Table Spoon
Coriander Leaves Chopped: 2 Table Spoon
Mint Leaves: Few
Curry Leaves: Few
Salt
Water
Cooking Time: 20 minutes
Method
Clean and wash the chicken and cut it to small bite size pieces
Measure the rice in a glass to see how many glass rice you are using. You will need the same glass to measure water
Wash and drain the rice and keep aside
To a pan pour oil and add cloves, bay leaf and cinnamon stick
Saute for a few seconds and add sliced onion
Once the onion becomes translucent add crushed ginger, garlic and green chilly and saute for 2 to 3 minutes
Reduce the flame and add turmeric powder, coriander powder, red chilly powder, garam masala and salt
Saute till the raw smell of the spices is gone
Add tomato and chicken pieces and combine well
Add the washed rice, coriander leaves, mint leaves and curry leaves. Combine everything well and add boiling water in the ratio for 1 glass rice 1 and a half glass water
Cover and cook in medium flame till all the water is dried up and by this time the rice and chicken will be cooked
In between open the lid and check. If you feel rice has cooked and still water is remaining, open the lid and cook for the rest of the time
Serve hot with salad
Note:
If you wish to you can cook the rice and chicken separately and then mix it.
Adjust spices accordingly
Its better to make this dish with kaima or jeerakasala rice
You can follow the same recipe and use mutton or beef instead of chicken
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