Making a good chicken briyani is just very simple and this recipe is perfect for a home peperation... This is easier than any dum briyani since it needs no sauting of spices or meat... just mix all the ingredients and whistled it for 3 and keep it for 10 mins after the cooker subside... trapping the steam to retain aroma...
To get an authentic flavour and taste, do use all the mentioned ingredients....This is one of the best Hyderabadi chicken briyani recipe...I have made for years and it is very easy and even biginner can try without any troubles... Grinding mint leaves along with the coconut gives excellant flavour to the briyani while eating each and every bite....
While briyani is now savoured in all parts of india.. This version is a blending of mughal and andhra pradesh cuisine, and dates back to the royal kitchens of the mughals..... The key to Hyderabad's fragrant, signature rice dish is to cook the meat and rice... so the rice absorb the rich flavours of the meat...
So i hope that you must try this recipe and comments about this yummy and delicious briyani....
Preparation time : 20 mins
Cooking time 45 mins
Recipe cuisine : Hyderabadi
Serve : 4
INGREDIENTS :
Basmati rice - 1/2 (soaked rice for 20 mins)
Bay leaf - 2
Ghee - 50 ml
Coconut oil - 50 ml
Onion - 2 (sliced)
Tomato - 3 (sliced)
Green chilli - 3 (sliced)
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tspn
Cumin powder - 1/4 tspn
Garam masala powder - 1 tspn
Curd - 1 tbspn
Coriander leaves - few (chopped)
Mint leaves - few (chopped)
Salt - as needed
FOR GRINDING :
Coconut - 2 tbspn
Ginger - 2 pieces
Garlic - 3 cloves
Shallots - 4 nos
Mint leaves - few
METHOD :
- Wash and soak the rice for 20 mins and keep aside.
- Now grind the grinding items into paste... keep aside.
- Heat ghee and oil in a cooker add in bay leaf saute it well in the oil.
- Now add in sliced onion, green chilli and toss it well untill it get became transparent.
- Now add in sliced tomatoes, spices powder and turmeric powder...Toss well..
- Now add in garam masla powder, grinded coconut paste..
- Mix well along with the onions and add in chicken pieces and salt..
- Mix chicken pieces with the spices and add in a spoon of curd.
- Now mix and keep the flame slow and toss it for 5 to 7 mins..
- Sothat the chicken absorb the spices well..
- Then add in soaked rice and saute well...
- Now add in water, chopped coriander leaves, mint leaves and give it a mix..
- Now close the lid and whistled it for 3...
- When it subside open it and flip it lightly.
- Transfer it to a plate and serve with boiled egg and chicken 65...
- Enjoy...
PICTORIAL :
Take your ingredients
Soak the rice
Take the grinding things
Add to the blender
Make it into paste
Add in ghee
Some oil
Add in bay leaf
Add in onion and chilli
Toss it lightly
When it became transparent
Add in tomatoes
All whole spices
Turmeric powder
Some garam masala powder
Grinded paste
Some salt
Toss well
Add in chicken pieces
Some curd
Toss well for 5 to 7 mins
When oil spreads
Add in soaked rice
Toss well
Add in water
Add in chopped coriander leaves
Some mint leaves
Give a mix and whistled for 3
Now it's done
Flip it lightly
Transfer it to a plate
Enjoy...
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