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Malabar Chicken Biriyani.
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| Ingredients |
Quantity |
| Basmathi
rice |
1 kg |
| Chicken |
1 |
Biriyani Masala Paste
4tbsp
(green chilly, cinnamon,
cloves, fennel, cardamom,
peppercorn) |
4tbsp |
| Green
chilly |
10 |
| Ginger garlic
paste |
2 tbsp |
| Coriander
leaves |
50 g |
| Mint leaves |
25 g |
| Curd |
150 ml |
| Tomato |
150
g |
| Onion |
1 kg |
| Black cumin seeds |
1 tsp |
| Cinnamon stick |
2 pieces |
| Bay leaves |
2 |
| Cashew nuts
kismis |
50 g |
| Cardamom |
5 |
| Ghee |
200 g |
| Coriander
powder |
2 tbsp |
| Milk |
500
ml |
| Saffron |
1 pinch |
| Water (For rice) |
1 litre |
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Method of
preparation
1. Heat the ghee in a saucepan; saute the
onions till golden brown
colour and add sliced tomatoes
saut? well.
2. Put ginger garlic paste,
curd and biriyani masala and turmeric
powder, and coriander
powder.
3. Add the chicken pieces and cook
well.
4. Soak the rice about 10 minutes and drain
well.
5. Melt the ghee in a saucepan and add in
the spices and sliced
onion mint, coriander leaves, cashew
nuts, kismis, bay leaves and saut?
till brown in
colour.
6. Add milk and water. Allow to
boil and then add rice. Lower the
heat, cover and continue
to cook for 15 minutes.
7. Take another saucepan
and place half the rice into it. And add
the chicken on the
top of the rice. And put the remaining rice on top of
the
chicken. And spread to make an even layer.
8.
Make random holes through the rice with a spoon and pour into
each a little saffron milk.
9. Place a few
knobs of ghee, fried onion, cashew nuts and kismis
on the
surface and cover tightly.
Courtesy: Yuvarani Residency, Cochin |
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