Chicken Biryani Tamilnadu Style. July 2. 00. 9 / 1. Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu. The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs. Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color. Chicken Biryani Tamilnadu Style. Author: Sashi. Chicken - 1 lb. Basmati Rice - 2 cups. Ginger Paste - 2 tsp. Garlic Paste - 4 tsp. Onion - 3 nos. Tomato - 4 nos. Green Chili - 2 nos. Oil - 5 tbsp. Coriander Leaves/ Cilantro - 1. Keep it refrigir for 2 ated for 2 or more hrs or overnight. Grind cinnamon, cloves and cardamom into fine powder. Soak biriyani rice ( basmathi rice) for 1. If it's soaked more than 1. Chop onion, tomato, green chili, coriander, mint leaves and keep it aside. In a pressure cooker or pan, add oil, chopped onions and fry for a minute. Add garlic paste and 1 tsp or little more of the ground cinnamon powder. Fry till the raw garlic smell is gone. Add ginger paste and fry for few more minutes till a point you don't get the raw smell. Add marinated chicken,chopped cilantro and mint leaves, tomatoes, green chili. Do NOT add water at this point. Water drained from the chicken is enough for cooking. Cook this until the chicken is almost cooked for about 3- 5 minutes or add 2 cups of water and allow 1 whistle in the pressure cooker. When done add water, add 1 (cup) : 1. If it was pressure cooked, add only 1 cup now. If not add 3 cups of water. Add rice and check for salt and adjust. Add lemon juice and allow it to boil for 3- 4 minutes.
Tamil Non Vegetarian Recipes Editor in Chief. Tamil Muslim biryani wafts in When you are done with this. Preparation Wash paya. 10 Best Biryani Recipes. The fiery chettinad cuisine of Tamil Nadu exhibits magnificent Biryanis. Close the pressure cooker lid and allow for 2 whistles. Reduce the flame and leave the cooker for 1. If you are afraid of burning the bottom, get an another bigger wider frying pan ( should be bigger than the pressure cooker bottom ) and fill it with water until it's half full. Bring it to boil and keep the pressure cooker inside it and allow it to sit for 1. If you don't have the pressure cooker, cook it in conventional oven gives the same result. Preheat oven to 3. Farenheit. Take an aluminium tray or line the oven tray with aluminum foil to cover the bottom. Transfer the mixed rice content to the tray, spread it evenly, cover this tray with an another aluminum foil sheet and seal it properly. Keep this in the oven for about 1. Add ghee at this point and stir gently as not to break the rice grains. Keep it inside for 1. The rice cooked in this method is softer and fluffier. Marinate chicken to get nice biriyani masla taste coated in chicken. Cook chicken nicely before adding rice. This way chicken blends well with the rice. Use the Chicken with bones to get more flavorful biriyani. Adding Water in the correct ratio is the main point to get nice non sticky chicken biriyani. Always add 1 (cup) : 1. Note: chicken leaves some water while cooking so consider that while adding water. This can be substituted for whole spices in any dish. Always use fresh ginger garlic paste for better taste. Fry them till the raw smell leaves else the taste wont be as you expect. If cooked in a pressure cooker, leave it on stove atleast for 1. It gives nice fluffy texture to t herice. Soak rice only for 1. This is a very wonderful Chicken Biriyani recipe from one of my Friends.
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