Preparation Time : 15 minutes
Marination Time : 30 minutes
Soaking Time time : 30 minutes
Cooking Time : 30 minutes
Recipes Cuisine : South India
Basmathi Rice – 2 cups (580 gms)
Oil – 2 tbsp
Onion – 2- 3 medium
Tomato – 1 medium
Green chili – 6 (small)
Cilantro & mint leaves – handful
Salt to taste
Ginger – Garlic paste (Grind into coarsely):
Ginger – 5 pieces
Garlic – 6 cloves
Cilantro – ¼ cup
Green Chilies – 2 nos
Whole Garam Masala:
Bay leaves – 2
Peper corns (crushed) – 1 tsp
Fennel seeds – 1 tsp
Shahi jeera – 1 tsp
Cloves – 4 nos
Anise – 2 nos
Cardamom – 4
Cinnamon – 2- 3 sticks
Poppy seeds – 1 tsp
Nutmeg powder – 1 tsp
Javantri powder / mace – 1 tsp
Chicken – 500gms (cut it into 2 pieces)
Curd – ¼ cup
Turmeric powder – 1tsp
Red chili powder – 1 tsp
Salt – ¼ tsp
First clean the chicken & marinate with the ingredients given above and rest it for atleast half an hour.
Soak the basmathi rice for 30 minutes and keep aside.
Now keep the pan or pressure cooker, add 2 tbsp of oil to it & heat it on low flame, now add the bay leaves, whole garam masala and saute for a minute.
After that add thinly sliced onion & cook until its turns into brown colour (caramalisation), now add the coarsely grounded ginger – garlic and saute it until the raw flavour goes off.
Once the raw flavour goes away, add the tomatoes and cook until mushy.
After that add the marinated chicken and saute it for 5 – 10 minutes.
Now add water to the mixture (the ratio for 1 cup basmathi rice add 1 ½ cup water).
Once it gets boiled, add basmathi rice to it.
Mix it slowly with the ladle and cook it for 5 minutes on medium flame.
Once the three fourth of water gets evaporated, now keep it on very low flame and cover it with the tight lid for 15 more minutes.
Before closing the lid, finely chopped cilantro & mint.
Remove the lid and slowly mix the rice with flat ladle, once the rice get cooked nicely.
Serve it hot and enjoy it with onion raita & brinjal curry / thokku.
I served with onion raitha and chicken 65 !!!
Adding water is an important step in biriyani, because most of the people over cook their rice. To avoid this, consider the liquid amount adding to biriyani like curd, tomatoes & moisture from the chicken.
Choose good quality of basmathi / seeraga samba rice.