MUSLIM STYLE CHICKEN BRIYANI

Hi,

BRIYANI!! Whatever version briyani is prepared it is favorite for everyone . Basically briyani is Mughal food and was born in Andhra,  where they add so much spices to their food that gives rich aroma.Andhra people are spicy lovers and they make their food spicy ,rich aromatic and dominating taste.

Likewise briyani also has so many spices in it to give amazing taste and tempting aroma.whatever briyani we make muslim style briyani always stands on top and we cannot beat their briyani taste.I sourced this recipe from TASTYAPPETITE.COM but I altered a bit as per our taste .The method is very simple and it is one of our family favorite briyani too.

The recipe is as below,

 

RECIPE SOURCE : TASTYAPPETITE.COM

SERVINGS : 3 MEMBERS.

 

 

INGREDIENTS :

Basmathi Rice – 2 cups

Chicken – ½ kg

Curd – ½ cup

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Onion (big) – 1 no

Tomato – 1 no (big)

Ghee – 2 tsp

Oil – 3 tsp

Salt –as required.

Cloves – 8 nos

Cardamon – 1 no

Cinnamon – 4 nos

Star anise – 1

Bay leaf – 1

Lemon juice – 1 tsp.

 

GRIND TO PASTE :

Ginger – 2” piece -1 no

Garlic – 10 pods

Red chilli  - 5 no

Coriander leaves – a bunch

Mint leaves – a bunch

 

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PREPARATION :

1) Marinate chicken with curd , turmeric powder , red chilli powder and 1 tsp salt for one hour.

 

 

2) Wash and soak basmathi rice for 15 mins, Drain the water and keep it aside.

 

3) Grind ginger , garlic , red chillies , coriander leaves  , mint leaves to fine paste.

 

4) Chop onions , tomatoes to small pieces.

 

 

5) In pressure cooker heat oil and 1 tsp of ghee followed by Cinnamon , cardamom , cloves , star anise , bay leaf and saute in low flame till nice aroma comes.

 

5) Then add onions and fry till golden brown ,add tomatoes and fry till mushy.

 

 

6) When done add the ground masala and fry till the raw smell of ginger garlic leaves the pan and oil oozes out.

 

 

7) Add marinated chicken , cook for 10 mins with pan closed till the chicken is cooked.

 

 

8) When chicken is cooked and tender , add basmathi rice and mix well.

 

10)    Add 3 cups of water , salt ,close the pan .Cook for 1 whistle.

 

11)   Switch off the heat and let the steam subsides itself.

12)    Once the heat subsides open the cooker and transfer the briyani to a wide vessel , squeeze the lemon juice , 1 tsp of ghee and mix well.

13)    Let the briyani rest for 15 more mins as the taste to blend well.

 

14)   Now its ready to serve , serve with raita ,chicken gravy or Roasted spices chicken kuzhambu of your choice.

 

 

NOTES :

1) Don’t leave for more than once whistle to prevent from mushy.

2) Water ratio is 1 cup rice needs 1.5 cup water (1: 1.5 ).

3) Give required time for each process don’t be in a hurry while cooking briyani.

 

 

 

HAPPY COOKING!!!