Madrasi Chicken Biryani recipe

Ingredients

  • For Rice:
  • 1&1/2 cups of Basmati Rice
  • 6 Cloves
  • 1/2 Lime/Lemon Juice
  • 3 Sticks of Cinnamon
  • 3 Cardamom whole
  • 6-8 Black Pepper whole
  • 2 Tomato cut in small pieces
  • 1/2 Cup Ghee or Butter
  • 1/2 Cup Onion cut in long piece.
  • 3-4 Green Chilies cut in long
  • 1 tsp. Salt
  • For Chicken:
  • 1 kg. (36 oz.) Chicken
  • Masala for grinding:
  • 1 Cup Mint leaves chopped
  • 1/4 Cup Cilantro (Coriander leaves) chopped
  • 2” piece of Ginger
  • 10-12 cloves of Garlic
  • 1 Tomato
  • 3 Sticks of Cinnamon
  • 3 Cardamom Seeds crushed
  • 10 Cloves
  • For cutting in long:
  • 6-7 Green Chilies (If you are using Jalapeno Pepper then use only 1 )
  • 1 Onion
  • Dry Masala:
  • 1&1/2 tsp. Salt
  • 1 tsp. Red Chili powder
  • 1/4 tsp. Turmeric
  • 2 tbls. Coriander seed powder
  • 1/2 Cup Curd or Yogurt
  • 1/2 Lemon Juice
  • For Garnish:
  • Cilentaro ( Coriander leaves)
  • Cashew fried in ghee
  • Side Dish as, Tomato, onion salad in curd.

Cooking Instructions

Wash chicken and cut in bite size pieces. Cut onions and green chilies in long. Heat oil in a pan and add four tablespoons of oil. Add onions and chilies in it and fry until golden brown. Add dry masala and add ground masala in it and also 1/2 Cup of Curd or Yogurt and let it fry until aroma of fried spices start coming and it leaves the sides of the pan. Add Chicken pieces in it and mix well. Let it fry for few minutes. Add lemon Juice and cook until chicken is three fourth cooked. (If it is catching at the bottom you can add little amount of water.) Remove from heat.

Rice:
Rinse Basmati rice 2-3 times in cold running water. Soak it in water for at least 1/2 an hour. Heat 1/2 Cup of Ghee or Butter in a pan. When Ghee is hot add cut cinnamon sticks, whole cardamoms, whole cloves and put a lid over the pot. It will start spluttering. Now add onion and fry until translucent. Add soaked rice and fry it for few moments. Measure the curry from prepared Chicken plus water and add in rice. (Usually double amount of water is needed to cook rice) Let it cook until it boils. Cover it and let it cook for 10 minutes. Add chicken pieces in it and cook for 5 more minutes. Remove from heat. Remove it in a big tray and bake it for 20 minutes in 350-degree oven.

Garnish it with cilantro (coriander leaves) and cashew fried in ghee.

Serve it with Tomato, onion salad in curd
  

08 Mar 2011     2213 views     NON-Vegetarian       Rice and Grains > Biryani

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