CHICKEN BIRIYANI

 

This measurement serves - 7 People

INGREDIENTS:

• CHICKEN - 3/4 KG
• SEERAGA SAMBA RICE - 3 AND HALF TUMBLER (AZHAKU)
• CINNAMON STICK - 2
• CLOVES - 4
• BAYLEAF - 2
• JADHIPATRI - 1
• STAR ANISE - 1
• MARINE ALGAE - 1
• JEERA - 1 TABLE SPOON
• SOMBU ( ANISE SEEDS) - 1 TABLE SPOON
• GREEN CHILLI - 4 
• GINGER GARLIC PASTE - 1.5 TABLE SPOON
• ONIONS LARGE - 3.5 LONG SLICED
• TOMATO - 1 LONG SLICED
• MINT LEAVES - 4 HAND FULL
• CORIANDER LEAVES - FINE CUT 2 HANDFULL
• LEMON - 1 AND HALF
• RED CHILLI POWDER - 2 TABLE SPOON
• CORIANDER POWDER - 3 TABLE SPOON
• GARAM MASALA - 3.5 TABLE SPOON
• TURMERIC POWDER - 1 TEASPOON
• CURD - 2 TABLE SPOON
• SALT AND GHEE

MARINATION:

Marinate the Chicken for 2 hours with the below ingredients

• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2teaspoon turmeric powder
• 2 table spoon curd
• 1/2 teaspoon salt
• 2 green chilli's slitted
• mint leaves little

PREPARATION:

• Soak seeraga samba rice for 45 mins. It is important to do so as then it helps the rice for getting cooked well.
• Place cooker and use 2 serving spoons of Oil, 1 serving spoon of ghee
• Once it gets heated add all the dry spices and Onion
• Toss the onions well, it should turn golden brown. Add 2 green chilli, ginger garlic paste and toss well.
• Once the ginger garlic paste aroma arouse, add mint leaves 3 hand full.
• Later add tomato and toss it well.
• Now its time for the flavours. Add 2 tablespoons of red chilli powder ,3 table spoons of coriander powder and 3.5 table spoons of garam masala powder, 2 table spoon salt and turmeric powder
• Add the required amount of water.

Water calculation :

                1 tumbler seeraga samba rice - 2 and 1/4 tumbler water

so now 3.5 tumbler seeraga samba rice - almost 7 and 3/4 tumbler water

• Let the water boil well. Then add the soaked rice to this masala.
• Add remaining 1 hand full mint leaves and 2 hand full fine cut coriander leaves.
• Squeeze 1.5 lemon juice to it.
• Close the cooker and put weight. keep it in high flame
• 1 whistle and keep it in low flame for exact 5 minutes.
• later switch it off and wait only 5 minutes additional then remove weight
• Do not let the pressure to settle down on its own as this might over cook the rice.

Tasty Yummy Hot Chicken Biriyani is ready to serve !!!