Mar 9, 2015

White Chicken Biryani Recipe / Yummy Tummy Special Biryani Recipe


I have already mentioned how much i love biryani, they are like my favourite food in the entire world. And specially the layered ones they pack really a punch and the aroma, OMG it is heavenly.

You can check my biryani collections here.

 

This is one biryani which i made yesterday and it turned out so yummy, which i cannot wait to share with you all. Here i am with the post. I am calling this white chicken biryani because, there is no much spice going on this and the rice is white. Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Cooking Time : 1 hour
Marinating Time : 1 hour
Serves : 6 to 8

Ingredients:

Oil - 1/2 cup
Onion - 2 large sliced thinly
Coriander Leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Tomatoes - 2 large chopped into big chunks

For Cooking Rice:
Basmati Rice - 1 kg
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 3 cm piece
Cardamom / Yelakai - 10
Cloves / Krambu - 6
Star Anise / Anasipu - 1
Salt to taste
Water lots of it

For Marination:
Chicken - 1 kg ( I used boneless chicken)
Curd / Thick Yogurt - 1.5 cup
Ginger Garlic Paste - 2 tblspn
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 3 cm piece
Cardamom / Yelakai - 10
Cloves / Krambu - 6
Star Anise / Anasipu - 1
Coriander Leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Salt to taste
Cashews - 1/2 cup
Kishmish / Sultanas - 1/2 cup
Green Chillies - 15 chopped roughly
Garam Masala Powder - 3 tblspn

Method:

First marinate the chicken in the ingredients listed above for 1 hour.

Wash and soak basmati rice for 1 hour. Bring lots of water to a good boil, add in salt and the spices. Add in the drained rice and cook for 5 to 7 mins till the rice is 70 percent cooked, when you taste it, it should have a bite to it. Now drain this and set aside.

Now take a pot in which you are going to cook biryani. Heat oil and fry the onions till golden. Drain more than half of the onions and set aside.

 In the remaining oil add the marinated chicken. 

Spoon the 3/4 th of the rice in, spread tomatoes, half coriander and mint leaves then half of the fried onions. Now spoon the rest of the rice in and spread coriander, mint and fried onions.

Now cover this with foil, and a lid. Put this on a very low heat and cook for 30 to 35 mins. You can put this over a tawa and cook on a very low heat.

Once it is done, mix it well and serve hot.

Pictorial:
Take all your ingredients..You dont need that saffron milk, i thought of adding it first, then i leaved it out.


Take chicken in a bowl, i used boneless chicken


add in ginger garlic paste


and salt


add in lots of green chillies, this is the only spicy ingredient


add in mint and coriander leaves


add in whole garam masala ingredients


in goes some curd / yogurt


add in cashews and raisans


add in some garam masala powder


mix well and leave to marinate


Mean while bring lots of water to a boil, add in salt and whole garam masala


add in soaked rice


cook till they are 75 percent cooked


drain and set aside


fluffy rice..You can check the complete step by step pictures here


Heat oil in a kadai


add in onions


cook till golden brown


remove half of the onions


In the remaining onions


add in chicken


spoon 1/2 of the rice


spread over tomatoes


Add in coriander and mint leaves


spread over fried onions


spoon some more rice


and some fried onions, coriander and mint leaves


cover with a foil


put a lid and place it over a tawa on low heat for 35 to 40 mins


now rice is done


mix well


enjoy

8 comments:

  1. Hello Aarti.congrats on such a great blog.If I wanted to cook the biriyani for 3-4people (1/2 kg rice)what r the measurements like.

    ReplyDelete
  2. Does the chicken get burnt, will it get cooked properly

    ReplyDelete
  3. This looks tempting Aarthi...very inviting clicks

    ReplyDelete
  4. arthi do u known how to cook hareesa (arbian dish ) and beef kachori

    ReplyDelete

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