CHICKEN BIRIYANI TO FRY ONION ¼ cup ghee ¾ cup oil 10 medium size onions sliced For the qurma (chicken masala) 1 kg chicken (cut in to big pieces) 4 tomatoes chopped ¼ cup ginger crushed ¼ cup garlic crushed ¼ cup green chillies crushed ½ cup mint leaves Salt to taste ½ cup water ¾ of fried onion ¼ cup lime Juice ½ cup corainder leaves chopped 1tbsp garam masala Salt to taste ¼ cup oil Rice 4-5 cups Jeerakashala or kaima rice ¼ cup ghee 4 cardamom 2 cinnamon sticks 10 Cloves Salt to taste 8 cups water(if u r using 5 cups take 10 cups water) For sealing the vessel 1½ cup plain flour Water Garnish ½ cup cashew ½ cup raisins ¼ portion of the fried onion ½ cup coriander leaves 1 tbsp garam masala 1½ tbsp ghee ¼ cup zaffron milk For the garam masala 5 green cardamom 5 cloves 2 stick cinnamon 1/4 nutmeg ½ tsp mace 2 tsps ani seed (saunf ) 2 tsp cummin seeds ( Jeera) 1tsp cake seed ( shahi jeera) Wash and clean the chicken pieces. Wash and drain Jeerakashala rice (jeerakashala rice is used in south malabar Biryani preparation, as the rice itself has a special flavour) . Heat oil and ghee in a kadai . Deep fry the onions until golden brown . In the remaining oil fry the cashew nut and raisins,remove and keep it. Heat oil in a deep heavy bottom dish. Add the chopped tomatoes and cook .Once the tomatoes start softening add the crushed ginger, garlic and green chillies and stir. When the raw smell fades, add the cleaned chicken pieces and mix well. Add salt and chopped mint leaves. Cover and cook. When the chicken is half done, add 3/4 of the fried onions and the garam masala powder. Add lemon juice and chopped coriander leaves and stir well. Let it simmer until the gravy thickens. Turn off the stove. Keep a pan on the stove and add ghee . Add the drained rice and fry for few minutes . Add salt and boiling water (ration :1 cup rice =2 cup water ) to the rice. Add the whole spices and lemon juice to the water, bring the flame to a simmer, lid the pan and cook till all the water is absorbed and the rice is fully cooked. Add few zaffron strands to warm milk. Dum :- Spread half of the rice evenly over the chicken masala .Sprinkle some garam masala , fried onions, coriander leaves, cashews and raisins over it and also some of the zaffron milk. Spread the remaining rice and sprinkle the left over toppings. Make a dough out of flour. Close the vessel and seal the edges of the lid with this dough . Leave it on the gas stove on low flame for 30 minutes. For the top garnish I used fried onion ,cashew, raisins, coriander leaves and some prunes. Serve this biriyani with coconut chutney and raitha. After the meal, in our place we used to drink sulaimani for digestion ( black tea with lime,mint and crushed cardamom)
Posted on: Sat, 22 Nov 2014 00:21:11 +0000
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