CHICKEN BRIYANI

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Chicken biriyani ingredients:
1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3



Chicken biriyani preparation:
First clean and wash the chicken pieces. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.

Now add the washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Chicken biriyani is ready. Serve with onion raitha.


Vegetable biriyani ingredients:
1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 4
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few







Vegetable biriyani preparation:
Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies. Sauté until the raw smell disappears.

Then add carrots, beans and peas. Combine well.

Now add rice, coconut milk, water, coriander leaves and mint leaves. Close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Now your vegetable biriyani is ready.

Serve hot with onion raitha.

Preparation time 30 mins
Cooking time 30 mins
No. of Servings 4

Mutton biriyani ingredients:
1. Meat - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 finely chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup(chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardomon - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3





Mutton biriyani preparation:
First clean and wash the mutton pieces.

Drain all the water and keep it aside.

Next make a paste with greenchillis, ginger and garlic.

Now add half of the portion of the paste with mutton pieces.

Now pressure cook the mutton for 3 to 4 whistles with out adding too much of water.

Then switch off the stove and keep aside.
Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds.

Then add onions and sauté for 2 mins.

Now add tomato pieces and remaining paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and cooked mutton pieces.

Combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Again combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Mutton biriyani is ready.

Serve with onion raitha.



Preparation time 45 mins
Cooking time 30 mins
No. of Servings 4

Prawn biriyani ingredients:
1. Prawns - 500 g
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3


Prawn biriyani preparation:
First clean and wash the prawns. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now prawn biriyani is ready.

Serve with onion raitha and chicken fry.


Preparation time 45 mins
Cooking time 30 mins
No. of Servings 4


Hyderabad Biriyani:
Hyderabad Chicken Biriyani:
1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste






Hyderabadi Chicken Biriyani Preparation:
Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.

Serve with raitha.



Preparation time 15 to 20 mins
Cooking time 30 to 60 mins
No. of Servings 6

Chicken Chennai
Time: 15-30 mins |

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Method:
1. Clean and joint the chicken. Remove the skin. Slice onions.
2. Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a smooth paste.
3. Chop tomatoes. Heat oil in a kadai on medium flame.
4. Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion slices and fry till brown.
5. Add the ground paste and fry well. Add all the powders, fry for 1 minute.
6. Add tomatoes, fry till oil separates at the sides of the kadai. Add chicken pieces and salt.
7. Add 2 cups of water.Cover and lower the flame.
8. Simmer till chicken is cooked. Serve hot with steamed rice.
Serves 4-6



Goan Chicken Fry
Ingredients:
Chicken - 1 Kg
Kashmiri chilli powder - 2 ½ tsp
Cumin seeds - 1 tsp
Peppercorns - ½ tsp
Mustard seeds - 1 tsp
Cloves - 4
Ginger - 4 cm
Garlic - 1 pod
Turmeric powder - 1 tsp
Vinegar - 1 Tbsp
Tomato puree - ½ cup
Salt - to taste
Oil - 5 Tbsp
Method:
1. Clean and joint the chicken.
2. Grind all the ingredients from chilli powder to turmeric powder together with vinegar and little water to a smooth paste.
3. Mix with salt.
4. Apply this to chicken pieces and keep aside for 1 hr.
5. Add 1/2 cup water and cook covered till chicken is tender and water is absorbed.
6. Add oil and fry till chicken pieces are well fried.
7. Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.
8. Serve with steamed rice or chapathis.
Serves 4-6