For Making Rice
Kaima Rice: 4 Cups
Bay Leaf : 2
Cinnamon Stick: 3 Piece
Cardamom: 5
Clove: 5
Water: To Cook Rice
Ghee: 2 Table Spoon
Lime Juice: 2 Table spoon
Salt
For Making Chicken Masala
Chicken: 1 Kg
Onion: 6 Big
Tomato: 2 Big
Crushed Green Chilly: 5
Crushed Ginger: 3 Table Spoon
Crushed Garlic: 5 Table Spoon
Turmeric Powder: ½ Tea Spoon
Pepper Powder: 1 Table Spoon
Garam Masala Powder: 1 Tea Spoon
Thick Curd: 4 Table Spoon
Lime: 1
Chopped Coriander Leaves: 3 Table
Spoon
Chopped Mint Leaves: 3 Table Spoon
Sunflower Oil / Ghee: 4 Table
Spoon
Salt
Slice 3 onions and fry it in oil until golden brown. Fry some cashew nuts and raisins in ghee and keep aside
For making rice boil all the ingredients other than rice and lime juice
Wash and strain the rice and keep aside
Once the water boils well add the washed rice
Once the rice is half cooked add the lime juice. Let it boil well and once the rice is ¾ th cooked drain out all the water
To a heavy bottomed kadai or biriyani pot add ghee/oil
Add in 3 sliced onion and saute well
Now add crushed green chilly, ginger and garlic and saute well
Add pepper powder, turmeric powder and garam masala powder and saute
well
To this add chopped tomato, chicken, curd and salt
Cover and cook in low flame. Do not
over cook the chicken. Take a little gavy from the chicken masala prepared to pour on top of the rice.
Add 3/4th of the fried onion and mix slowly. Add the chopped coriander leaves and mint leaves .. Reserve some
coriander leaves to put while we keep the biriyani for dum
To the chicken add in half of the cooked rice. Add some reserved gravy, fried onion, cahew nuts, raisins and coriander leaves
Now add rest of the rice and add some gravy, fried onion, cahew nuts, raisins and coriander leaves
Pour a table spoon of ghee and a table spoon of lime juice on top
Cover the biriyani pot with a tight fitting lid so that the steam wont
go out
Heat an old dosa tawa and place the biriyani pot on top of it.
Keep the biriyani for dum for a good 30 minutes in low flame
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