Biriyani is an all time favorite .It spares no celebrations and without it no special occasion is complete. Also it is like one pot cooking and makes it easy on the one that cooks a meal.There are so many kids to make it.This is high on coriander and the frying of it gives an enriched taste too .The addition of saffron gives a rich flavor.
Serves : 4
Cooking time : 45 min
Ingredients :
Chicken 500 gms
Seerakasamba 2 cups
Onions 2
All spice leaves a few
Bay leaf 2
Cardamom 2 or 3
Cinnamon 3
Cloves 2
Curds a cup
Coriander & mint leaves a cup
Garlic 7-9
Milk 1 tbsp
Saffron few strands
Oil & ghee 2 – 21/2 tbsp
Grind to paste :
Red chilly 6
Ginger ¾”
Garlic 7 – 9
Fry in oil & grind :
Green chilly 7-9
Small onion 20 -25
Coriander a cup
Method :
In a hot milk add the saffron strands and set aside.
In ¼ spoon oil fry green chilly ,onions & coriander leaves.
Grind with red chilly, ginger & garlic.
Add this paste with curds to the chicken. Set aside for 30 min at least.
Heat ghee and oil in a cooker add all the whole spices .
As it splutters add the onions , all spice leaves and garlic. Allow it to brown.
Add coriander leaves and toss.
Now add the chicken marinade and salt.Give it a toss ,cover and cook for 5 -7 min.
Add water ( 3 cups ) ,salt and stir.
Add washed rice and stir.
Add mint leaves and give it a stir.
Add the saffron mixed milk and stir.Close and cook for 10 – 15 minutes under pressure.
When pressure is released drizzle a spoon of ghee and mix. ( optional )
Garnish with coriander leaves.
Serve hot with raita.
Comments