INGEREDIENTS
To Cook Rice
Basmathi Rice - 4 Cups
Cardamom - 4
Cloves 4-5
Cinnamon - 2 Strands
Bay Leaves - 2-3(optional)
Pepper Corns(optional) - 7-8
Salt - As Needed
Ghee 3-4Tbsp
Water - 6 Cups
To Prepare Masala
Chicken drumsticks - 7 or 1kg with bones
Onion - 7; very thin sliced
Tomato - 7 ;chopped
Ginger garlic paste - 2Tsp
Green chillies - 12; crushed
Garam masala - 1tbsp(refer notes)
Mint leaves - 5-6 Tbsp
Cilantro - 5-6 sprigs
Lemon juice - 1 squeezed Ghee - 1 cup /half oil & ghee
Salt
To Garnish
Raisins - 4Tbsp
Cashews 4 tbsp
Fried onions
Saffron soaked in 1/4 cup milk
METHOD
• Wash ,clean and keep the chicken ready.Cut gashes on the drum stick so that the masala seeps in.Drain water,keep aside.
• Wash and soak the rice in water for 20minutes.
• Heat ghee in a pan and when hot,add the sliced onion in batches.(otherwise it may turn mushy as onion leaves out water.I fried in 6 batches.)Fry them till golden brown.Keep in a plate.
• Heat another pan and add the tomatoes,add a 1/4 cup water and let it cook till mushy.
• Add the ginger-garlic paste and crushed green chillies.Keep stirring until the raw smell disappears.
• Add the mint leaves and add the chicken pieces and let it cook.Add half cup water,salt as needed.
• Cover and cook till chicken is done.Adjust salt,add in the * special garam masala.
• Add 3/4 or 85% of the fried onion in the cooked gravy.Mix and cover for 5 minutes on low flame.The chicken gets a nice coating of masala and the gravy is reduced considerably.
• Put off flame,and add the chopped cilantro and lemon juice.
• In another pan ,boil the water with all the whole spices and salt.When it comes to a rolling boil,add the soaked rice and ghee.Cover and let the rice cook on medium heat till done.Fluff the cooked rice with a fork.
• Keep the flame on low and add the rice on top of the cooked chicken gravy and spread evenly and gently press it down.
• Add the saffron mixed milk.on top of rice here and there,just add on top of rice.
• Add the raisins and cashews.Add the remaining fried onions.
• Cover the pot or pan with lid and seal the edges with atta/maida or with a wet cloth.Leave for 15 minutes for flavors to seep in on very low flame.
• Put off flame and serve with biriyani chammanthi and Dates (eenthapazham ) pickle !!!
NOTES
* Jeerakashala rice(short rice & more flavorful) is used for making this biriyani but I have used the regular basmati rice found in stores here.
*Always remove the fried onion slightly before you wish too,as they tend to brown once drained too.
* If you wish to add more spiciness,add the pepper powder 1/2-1tsp.
* The special garam masala is prepared using 8 spices- aniseed(perunjeerakam,shah jeeraa,cumin seeds,cinnamon,javithri (mace),cardamom ,cloves,nutmeg.Add 1/4tsp of javithri and 1/2 tsp nutmeg,rest is as per equal ratios.
* Keep the flame on very low as the gravy is reduced considerably and on higher flame you may end up burning the bottom of the pan.
* The recipe of biriyani chammanthi,follows soon :)
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