I so badly wanted to master the art of Biriyani.. and yes I did, two of a kind.. Kerala and Tamil Nadu Biriyani.. Well, It was more of pressure on me to learn this delightful food.. friends expected me to make this perfect "Muslim Biriyani".. I initially learnt Kerala Biriyani.. and it was a super duper hit.. people started calling it "Jabeen's Biriyani " and finally some food is named after me.. :) I will soon be posting it here..
But I more often make the one we cook at home , like on fridays .. any special occasion.. It is such a comfort food. and so easy to make.. I prefer making this when I have less time in hands and family wants a nice meal..
Chicken - 1 pound
Basmati Rice - 1 cup
Onion - 1 no. (large)
Tomato - 2 no. (medium)
Green Chillies - 1 no.
Ginger Garlic Paste - 1 tbsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/2
Cinnamon - 1/2 inch stick
Cardamom - 1 no.
Cloves - 2 no.
Bay leaves - 1 petal
Curd - 4 to 5 tbsp
Mint Leaves - handful
Cilantro - handful
Lemon Juice - 2 tbsp
Salt - to taste
- Wash and soak the rice .
- Heat a pressure cooker and use a spray to moisten the vessel.
- Throw in whole spices , after few seconds add sliced onions and green chilli, saute until transparent and add ginger garlic paste and saute until the raw smell goes off..
- Now add chopped tomatoes and keep mixing until mushy.
- Add the spice powders, salt, curd, lemon juice and bring it to boil and check for spice, sourness and salt.
- Now add the chicken pieces and leave one whistle. let it cool.
- Open the pot and measure the liquid and add rice and required water.
- Leave three whistles . Serve with Raita.
Tips & Tricks
1) Use the spray when you suspect sticking.
2) Make sure of the liquid before adding rice, U don't want ur biriyani to be mushy.