Ingredients to Marinade the Chicken
1 kg Chicken (Recommended to use it with bones)
1 1/2 Table Spoon Ginger Paste
1 1/2 Table Spoon Garlic Paste
1/2 Tea Spoon Turmeric Powder
2 1/2 Table Spoon of Chili Powder
1 1/2 Table Spoon of Garam Masala
1 1/2 Tea Spoon of Salt (or Salt to Taste)
1 Cup Curd
Method:
Mix all the ingredients, and then add the chicken to the Masala mixture. and then keep it aside for 30 minutes to rest. if you want to use it next day or do the Biriyani little later then store the marinaded chicken inside the refrigerator.
Ingredients for Biriyani
4 Onions - 400g (Pole to Pole Slice cut)
3 Tomato - 200g (Pole to Pole Slice cut)
5 nos - Green Chili
Basmathi Rice - 3 Cups
Coriander Leaves - 200g (One hand full)
Mint Leaves - 50g (One and a half hand full)
1 1/2 Cinnamon Stick
4 Cardamom
4 Gloves
Oil - 4 Table Spoon
Ghee - 3 Table Spoon
4 1/2 Cups of Water (1 Cup Rice - 1 1/2 Cup Water)
Salt to Taste (1 Tea Spoon Salt for 3 Cups Rice)
Optional
1 or 2 Tea Spoons of Rose Water (after layering the rice or before perform the dum)
1 or 2 Bay leaf
1 Star Anise (star anise, and bay leafs can be added with cinnamon stick)
Small amount of Nut Meg powder ( can be added with garam masala)
Yellow Coloring (after layering the rice or before perform the dum)
Method:
Add the oil to the pan
Add Ghee
Add the spices, and slightly fry them in low flame
Add the Onions
Once Onions turn Gold Color - add Tomato, and Green Chili
Fry them well.
Add 1/4 Tea Spoon Salt
Mix well, and cook until it becomes like a gravy (நன்றாக குலையனும்)
Add 1/2 handful of Coriander Leaves
Add 1 Handful of Mint Leaves
Mix well
Add the marinated chicken
Mix well for 5 minutes
and 1 cup of water (from 4 1/2 Water) and cook for 8 - 10 Minutes
now select one from the following Sub Methods
1. Dum Biriyani
2. Layer Biriyani
Dum Briyani
When the chicken is half cooked
Add the Water( 3 1/2 or balance)
When it is boiling
Add the Rice (Soaked for 15 - 30 Minutes or until soaked rice break easily if you eat the raw rice)
Add 1/2 handful of Coriander Leaves
Add 1/2 Handful of Mint Leaves
Add 1 Tea Spoon Salt (or Salt for Taste)
water should be little more salty than you expect
if it is less salty then add little more salt
cook until water dries
for 5 Minutes; cover and cook or stir with other side of the spoon until water dries
check the rise, if it is not 75% cooked then add some hot water, and keep cooking until rice cooks
once rise is 75% cooked
Now do the Tawa method
place a iron plate(Tawa/Dosai kallu) under then pan
and cook. it will reduce the chance of sticking at the bottom of the pan.
cover the pan
place a weight on top of the cover
2 Minutes in high (if needed) 1 Minutes on High
2 Minutes in medium
2 Minutes in low
Open and Check (Mix)
Cook more till water dries. once 95% rice is cooked, and water dried then
off the flame, and cover ,and keep it rest for 15 to 20 minutes
Layer Biriyani
Add 1/2 handful of Coriander Leaves
Add 1/2 Handful of Mint Leaves
check the salt
While chicken is being cooked
soak the rice, and cook it 75% to 80% separately by adding the required salt
once chicken is cooked
in a new pan
place the chicken pieces at the bottom
layer one part of the rice
pour the gravy on top of it
layer the next part of the rice
sprinkle some coriander leaves
make holes in random places using the spoon
add little yellow food coloring to the holes
add few drops of rose essence to the hole
sprinkle one cup of water on top of everything
add 1/2 lemon juice on top of very thing
cover and cook for 2 minutes in high flame
2 minutes on medium
16 minutes in low flame
use tawa at the bottom of the pan to avoid sticking at the bottom.
open the cover, and check the rice. if it is cooked
then use a spoon, and mix everything carefully
after mixing everything
cover again, and cook for 1 minute in high flame
after than off the flame and rest it for another 15 to 20 minutes
serve hot with side dishes,
1 kg Chicken (Recommended to use it with bones)
1 1/2 Table Spoon Ginger Paste
1 1/2 Table Spoon Garlic Paste
1/2 Tea Spoon Turmeric Powder
2 1/2 Table Spoon of Chili Powder
1 1/2 Table Spoon of Garam Masala
1 1/2 Tea Spoon of Salt (or Salt to Taste)
1 Cup Curd
Method:
Mix all the ingredients, and then add the chicken to the Masala mixture. and then keep it aside for 30 minutes to rest. if you want to use it next day or do the Biriyani little later then store the marinaded chicken inside the refrigerator.
Ingredients for Biriyani
4 Onions - 400g (Pole to Pole Slice cut)
3 Tomato - 200g (Pole to Pole Slice cut)
5 nos - Green Chili
Basmathi Rice - 3 Cups
Coriander Leaves - 200g (One hand full)
Mint Leaves - 50g (One and a half hand full)
1 1/2 Cinnamon Stick
4 Cardamom
4 Gloves
Oil - 4 Table Spoon
Ghee - 3 Table Spoon
4 1/2 Cups of Water (1 Cup Rice - 1 1/2 Cup Water)
Salt to Taste (1 Tea Spoon Salt for 3 Cups Rice)
Optional
1 or 2 Tea Spoons of Rose Water (after layering the rice or before perform the dum)
1 or 2 Bay leaf
1 Star Anise (star anise, and bay leafs can be added with cinnamon stick)
Small amount of Nut Meg powder ( can be added with garam masala)
Yellow Coloring (after layering the rice or before perform the dum)
Method:
Add the oil to the pan
Add Ghee
Add the spices, and slightly fry them in low flame
Add the Onions
Once Onions turn Gold Color - add Tomato, and Green Chili
Fry them well.
Add 1/4 Tea Spoon Salt
Mix well, and cook until it becomes like a gravy (நன்றாக குலையனும்)
Add 1/2 handful of Coriander Leaves
Add 1 Handful of Mint Leaves
Mix well
Add the marinated chicken
Mix well for 5 minutes
and 1 cup of water (from 4 1/2 Water) and cook for 8 - 10 Minutes
now select one from the following Sub Methods
1. Dum Biriyani
2. Layer Biriyani
Dum Briyani
When the chicken is half cooked
Add the Water( 3 1/2 or balance)
When it is boiling
Add the Rice (Soaked for 15 - 30 Minutes or until soaked rice break easily if you eat the raw rice)
Add 1/2 handful of Coriander Leaves
Add 1/2 Handful of Mint Leaves
Add 1 Tea Spoon Salt (or Salt for Taste)
water should be little more salty than you expect
if it is less salty then add little more salt
cook until water dries
for 5 Minutes; cover and cook or stir with other side of the spoon until water dries
check the rise, if it is not 75% cooked then add some hot water, and keep cooking until rice cooks
once rise is 75% cooked
Now do the Tawa method
place a iron plate(Tawa/Dosai kallu) under then pan
and cook. it will reduce the chance of sticking at the bottom of the pan.
cover the pan
place a weight on top of the cover
2 Minutes in high (if needed) 1 Minutes on High
2 Minutes in medium
2 Minutes in low
Open and Check (Mix)
Cook more till water dries. once 95% rice is cooked, and water dried then
off the flame, and cover ,and keep it rest for 15 to 20 minutes
Layer Biriyani
Add 1/2 handful of Coriander Leaves
Add 1/2 Handful of Mint Leaves
check the salt
While chicken is being cooked
soak the rice, and cook it 75% to 80% separately by adding the required salt
once chicken is cooked
in a new pan
place the chicken pieces at the bottom
layer one part of the rice
pour the gravy on top of it
layer the next part of the rice
sprinkle some coriander leaves
make holes in random places using the spoon
add little yellow food coloring to the holes
add few drops of rose essence to the hole
sprinkle one cup of water on top of everything
add 1/2 lemon juice on top of very thing
cover and cook for 2 minutes in high flame
2 minutes on medium
16 minutes in low flame
use tawa at the bottom of the pan to avoid sticking at the bottom.
open the cover, and check the rice. if it is cooked
then use a spoon, and mix everything carefully
after mixing everything
cover again, and cook for 1 minute in high flame
after than off the flame and rest it for another 15 to 20 minutes
serve hot with side dishes,
