CHETTINADU CHICKEN BIRIYANI

CHETTINADU CHICKEN BRIYANI:

Ingredients:

Briyani rice- ½ kilo

Enough ghee and oil

Cloves-2

Cinnamon pieces-2

Kalpasi-1 piece

Crushed bay leaves- 1 tsp

Curry leaves-2 spring

Onion [finely chopped]-1 cup

Mint leaves- a handful

Garlic paste-1sp

Ginger paste-1sp

Tomatoes-[finely crushed]-1 cup

Turmeric powder-1tsp

Green chillies-5

Chicken pieces- ½ kilo

Coriander powder-2 tsp

Chilli powder- 1 tsp

Curd- ½ cup

Coriander leaves- ¼ cup

Ghee-1tbsp

Salt totaste

Method:

Soak the rice in water for half an hour.

Heat a vessel suitable for Briyani and pour enough ghee and oil.

Add the cloves, cinnamon pieces, kalpaks, bay leaves and the curry leaves and fry well.

Add the mint leaves and the chopped onions fry well for a few minutes.

Add the ginger paste, garlic paste and the chopped tomato pieces and cook well until the tomatoes are mashed well and the ghee floats on the top.

Add the green chillies and the chicken pieces, the coriander powder,chilli powder, 1 tbsp of ghee, chopped coriander leaves and the  curd and fry for a few minutes.

Add enough salt and 3 cups of water.

Add the rice and cook in the medium fire until the rice is 3/4th cooked and almost all the water in the briyani is absorbed.

Then cook the briyani in ‘dhum’.

PRAWN BRIYANI

PRAWN BRIYANI:

Ingredients:

Prawns-500 gms

Chilli powder-1sp

Turmeric powder-2sp

Ghee-2tbsp+1/2 cup

Coconut-1

Fennel seeds-1sp

Cinnamon-1sp

Cloves-5

Cardamoms-5

Star anise-1

Briyani rice-500gms

Onions-5[finely sliced]

Slit green chillies-10

Garlic paste-2sp

Ginger paste-2sp

Chopped tomatoes-2 cups

Small limes-2

Coriander leaves-a handful

Mint leaves- a handful

Salt to taste

Method:

Clean well the prawns and marinate them with enough salt, chilli powder, and 1sp turmeric powder for half an hour.

Then fry them in 2tbsp of ghee over medium fire for 5 minutes and then take them out of fire.

Extract thick milk from the coconut.

Powder the aniseeds, cinnamon, cloves, cardamoms, and star anise.

Soak the briyani rice in water for half an hour.

Heat the vessel and pour 1/2cup ghee.

Add the powder and fry for a few minutes.

Add the sliced onions, green chillies, garlic paste and ginger paste and fry well.

Add the chopped tomatoes with 1sp turmeric powder and cook until the tomatoes are well mashed and the oil floats on the top.

Now add the coconut milk, the mint leaves,  coriander leaves and the rice with enough salt.

When the rice is almost cooked and all the water is absorbed, add the prawns, juice of 2 small limes and mix well.

Put off the fire and then cook in the ‘dhum’.

NB: Rice and the coconut milk should be in the ratio of 1: 1 ¾

CHICKEN BRIYANI [OR] MUTTON BRIYANI}-2:

CHICKEN BRIYANI[OR MUTTON BRIYANI}-2:

Ingredients:

Briyani rice-6 cups

Mutton or chicken pieces-11/2 kg

Big onions-5[sliced]

Tomatoes-4[chopped]

Ginger paste-1tbsp

Garlic paste-1tbsp

Cashewnuts-1/4 cup

Green chillies-12

Curd-1/4 cup

Mint leaves- 2 handfuls

Coriander leaves- 1 handful

Juice of 2 small limes

Grind to a powder:

1sp cumin seeds, white pepper-1sp, 1sp poppy seeds,

chilli powder-1sp, 1sp cinnamon pieces, 1sp cardamom, cloves-15,

Enough oil and salt

Ghee-1cup

METHOD:

Wash and soak the rice in water.

Heat the ghee in a vessel and add the onions and fry well.

Then add the green chillies and the pastes.

Fry well until the oil floats on the top and then add the tomatoes.

Cook the tomatoes until they are crushed well and the oil comes on the surface.

Add the curd, chilli powder, the greens and the mutton pieces with enough salt. Cook over medium fire until the gravy is thickened and the mutton is well cooked. Now add the masala powder and cook for a few minutes.

 Grind the cashew nuts in a little milk and add that to the masala.

Add the lemon juice, mix well and put off the fire.

In a separate vessel prepare the rice with enough salt until all the water is absorbed and the rice is 3/4th cooked.

Mix the masala with the rice, add some chopped coriander leaves and mint leaves. Cook the briyani in the ‘dhum’

CHICKEN BIRIYANI

CHICKEN BRIYANI:

Ingredients:

Briyani Rice-6cups

Chopped onions-3 cups

Chopped tomatoes-2 cups

Garlic paste-2tbsp

Ginger paste-2tbsp

Mint leaves-2 handfuls

Coriander leaves-2 handfuls

Chicken-1500gms [cut into pieces]

Ghee-150 ml

Fresh curd-1/2 cup

Lemon-1/2

Green chillies-10

Chilli powder-1sp

Powder the following: 15 cardamoms, 1 1/2sp cinnamon, and cloves-15

METHOD:

Soak the rice for 15 minutes.

Heat the vessel and pour the ghee.

Add the onions and fry to a light brown colour.

Then add the garlic and ginger paste and fry well until it is well blended.

Then add the tomatoes and green chillies and fry well.

Add 1sp turmeric powder and cook until the tomatoes are mashed nicely.

Add the greens and the curd.

Fry for a few minutes and then add all the powders and add the chicken with enough salt.

Cover with a lid and cook on a medium fire until the chicken pieces are well cooked and the gravy is thickened well. I

n a separate vessel pour 10 ½ cups of water and bring to boil.

Then add the soaked rice and cook until it is half cooked.

Then add the required salt and again cook till all the water is absorbed.

Put off the fire.

Add the chicken masala and the lemon juice and mix well without breaking the rice. Add some tbsp of ghee if you like.

Close the vessel and keep it in ‘DHUM’ in the gas oven at 160 degree C for 15 to 20 minutes.

Do not forget to take out once and mix well in between these 20 minutes.

Mutton Briyani can also be made like this.