Biriyani is most popular in Muslims Marriage. In our Marriage we prepare Mutton Biriyani, ennai kaththirikaai, thayir pachadi, mittaa khana.This my family favourite Traditonal biriyani.
We are making very simple and yummy biriyani.I like making biriyani. Some of the Biriyani's like Hyderabad , Mughal,Ambur biriyani,thalappakaddu biriyani,vegetable Biriyani, chettinad’s are different. Some of them are more spicy too.
Chennai Chicken Biriyani
Servers: 4 to 5 person
Preparation time: 20 min
Cooking time: 45 min
Chicken with bones – 750 kg
India gate Basmati rice – 800 gram
Ripe tomato big – 6
Onion big – 6
Ginger garlic paste – 4 table spoon
Coriander leaves – 1 cup (chopped)
Mint leaves – ½ cup (chopped)
Green chili – 8 nos
Curd – 150 ml
Red chili – 3 tspn
Turmeric powder – ¼ tspn
Salt – to taste
Red colour – 2 pnch
Ghee – 2 tspn
Lemon – 1
Oil – 200 ml
Cinnamon – 2 “ size 2 nos
Clove – 4 nos
Cardamom – 3 nos
Wash and clean the chicken seven times. While washing the chicken you can add vinegar or lemon juice.
Wash and Soak the rice for 20 minutes.
In a vessel heat oil and temper the cinnamon, clove, cardamom. Then add chopped onions and stir for 2 min and close the lid and keep the flame low, leave for 5 min.
Then add ginger garlic paste stir well and keep in low flame. After the raw smell goes, add chopped coriander leaves and mint leaves stir it for 1 min.
Cut tomato lengthwise. now add tomato and green chili, again close the vessel and leave on low flame cook for 5 min. then add red chili powder, turmeric powder, salt and stir well.
Allow to cook on low flame for 10 min, after that mash masala and tomato well. add the chicken and curd,squeeze half lemon juice, stir continuously and keep on low flame and allow to cook for about 15 min.
Mean while in a big vessel pour enough water and boil, add rice . cook rice separately when it is 3/4th done, squeeze half lemon juice and 1 tsp oil, drain the water and set aside the cooked rice.
(Approximately for biriyani boiling the rice for 7 minutes enough)
Now strain the ¾ cooked rice and put above the chicken gravy don’t mix. In 1 teaspoon of water add colour powder(optional), mix and sprinkle above the rice. Now allow to dhum for 20 minutes in very low flame. After finishing Dhum add ghee and top to bottom mix slowly
Now yummy biriyani is ready to serve with ennai kathhtirikkaay, raitha,chicken fry.
Royal Feast biriyani event.
9.10.12 - Linking to My Healthy happy kitchen Asiya's Feast of Sacrifice