Chicken biriyani / easy chicken biriyani for beginners, Eid special biriyani / tomato raita / Eid special recipes
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Ingredients:
For frying:
- 1 tbsp cooking oil
- 1/4 cup raisins
- 1/2 cup cashew nuts
- 5 hardboiled eggs (optional)
For gravy:
- 5 tbsp cooking oil
- 5 onion (medium)
- 600g chicken pieces (with bones)
- 6 garlic cloves (grated)
- 1 tbsp ginger
- Salt to taste (2 1/2 tsp)
- 25 nos. curry leaves
- 4 nos. pandan leaf piece (3")
- 4 nos. fresh green chilli (or to taste)
- 4 nos. tomatoes (medium)
- 1/4 cup biriyani masala (eastern brand)
- 4 tbsp yogurt
- 1/2 cup coriander leaf (chopped)
- 1 cup water
- 1 nos. cooked potato (optional)
For cooking rice:
- 7 cups water
- 2 cups rice
- 2 1/2 tsp salt
- 1 tbsp cooking oil
- 3 cloves
- 1 cinnamon stick (4")
- 4 cardamon pods
- 1/2 cup coriander leaf (for layering)
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Directions:
- Wash rice till water runs clear. Soak it for at least 30 mins to 1 hour.
- Slice onions as evenly as possible. Grate garlic and ginger. Dice tomatoes into cubes or slice it. Roughly chop coriander leaves.
- Cut chicken into large pieces and set it aside.
- On low to medium heat, add cooking oil and golden raisins. Fry till it puffs. Remove to a paper towel and set it aside. I you don't like raisins feel free to skip it. I like the taste of little sweet pops while eating biriyani.
- To the same pot add cashew nuts and on low to medium heat, fry till light golden browned. Remove to a paper towel and set it aside.
- Add hardboiled eggs and on medium heat fry it till golden browned. Frying it gives a crispy layer to the eggs. Skip this step if you don't like crispy skin on eggs. Once done, remove to a plate and set it aside.
- To the same pot add more cooking oil and fry onions till golden browned. You may fry all the sliced onions or set aside 1/4 th of it for the gravy to saute it later. I fried all the sliced onions.
- Fry sliced onions on medium heat with frequent stiring. Once it starts turning golden brown, turn the heat to low and continue to stir till light golden browned.
- Remove 3/4th of it to a paper towel, spread it and set it aside. Add chicken pieces and mix it 1-2 mins on medium heat.
- If you set aside some onions for sauteing layer, remove all the fried onions to the paper towel and add the remaining onions. Once it turns slight golden browned, add chicken chicken pieces and continue to cook as shown in the video.
- Add grated ginger, garlic and salt to taste. Mix 1-2 mins on medium heat. I added 1.tsp salt at this stage and added more later.
- Add curry leaves, pandan leaf pieces, fresh green chilli to taste and raw tomatoes. Cook 2-4 mins on medium heat.
- Add biriyani masala, mix it well and then add yogurt. Mix it. Add roughly chopped coriander leaves and mix. Add water and mix it. Add more salt according to your taste. I added 1 1/2 salt at this stage.
- Add cooked and diced potatoes. If you want to add raw potatoes, I suggest adding it together with chicken pieces.
- Put the lid on and cook 10-15 mins on medium heat or until water has reduced significantly. Remember to stir occasionally during that time.
- Once done turn off the heat.
- Let's cook the rice. To a pot, add water, salt, cooking oil, cinnamon stick, cardamon pods and cloves. If you have dry bay leaf you can add that too. I couldn't find it in local stores.
- once water is hot and ready to boil, add soaked and drained rice. Stir gently and occasionally. Cook till it is 80% cooked. Drain the water and start layering the biriyani in a deep pot.
- Take 1/2 of the cooked chicken gravy and spread the rest evenly on the pot. Add cooked rice layer and spread it. Add 1/2 of the fried onions, cashew nuts, raisins, chopped coriander leaf and cooked halved eggs. Add the reserved chicken gravy and repeat the layering process. I did not add more eggs at the top.
- Place foil on top and put the lid on tightly. Place a tawa on the stove and put the biriyani pot on top of the tawa. On low heat cook 20-30 mins.
- Once done, gently fluff the rice. Serve and enjoy with raita of your choice and papadum /crisps.
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Ingredients:
For tomato raita:
- 1/2 nos. onion (medium)
- 2 nos. tomatoes (medium)
- Salt to taste (1/4 tsp)
- 1 nos. fresh green chilli (or to taste)
- 1/4 nos. lime juice
- 4 tbsp plain yogurt
Directions:
- Mix fine diced onions, salt to taste, green chilli and lime juice. Add diced tomatoes and yogurt. Mix it well. If you like to make it more creamier, add more yougurt.
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Music credits at the beginning of the video goes to Bensound.com. I do not own the music used in this video. Music credits to its rightful owner
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Негізгі бет Eid special chicken biriyani / tomato raita / chicken biriyani for beginners
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