Anu's yummy recipes- South Indian and other Cuisines: My 100th Post - Chicken Biriyani (Spicy, Layered, Yummy!)

Briyani is one of the rich and delicious dish. I am bored of usual rice, sambar so last sunday I decided to make a delicious lunch for us. I like spicy food very much so I decided to make something very spicy and yummy. Now coming to this recipe it is a long process of briyani but it will be very tasty and yummy.

I got this recipe from my friend. She patiently explained each and every step in detail. Try it out and don't forget to write comments....

Here goes my recipe....

Ingredients: (serves 2)

To Marinate:

Chicken - 2-3 breast pieces

Coriander leaves - 1/2 bunch

Mint leaves - 3-4

Ginger - 1 inch

Garlic - 2-3 pods

Green chillies - 1

Curd - 1-2 tablespoon

Turmeric powder - 1/2 tsp

To paste:

Red Onion - 1/2 sliced

Grated coconut or dry coconut - 3-4 tsp ( I used grated coconut)

Bay leaf - 1

Cloves - 1

Cardamom - 1

Black pepper - 1 tsp

Cinnamon - 1 small inch

For Gravy:

Chilly powder - 3 tsp (according to ur spice level)

Diced Tomato - 2 big

For cooking chicken:

Bay leaf - 1

Cloves - 1

Cinnamon - 1

Black pepper - 1 tsp

Diced onion - 1/2

For garnishing:

Coriander leaves - 3-4 sprigs

Cashew nuts - 4-5 (optional)

For cooking rice:

Bay leaf - 1

Cloves -1

Cinnamon -1

Black pepper - 4-5

Sliced onion - 1/2

Ghee or butter - 1 tsp

Basmati rice - 1 cup

Method:

For Marinating Chicken :

Step 1 :

Clean and wash the chicken and cut into big pieces.

In a blender add Coriander leaves, ginger, garlic, mint leaves, green chillies and grind it to smooth paste.

In a large bowl add this grounded mixture, little salt, Curd, turmeric powder and combine all these and marinate with chicken pieces for 2 hours or overnight. ( I marinated for only 2 hr).

Step 2 :

Heat oil in a non-stick pan add bay leaf, cloves, cinnamon, cardamom, black pepper and fry till the onion become dark brown. Remove from heat. Then heat little oil and fry coconut and keep aside. Let it cool.

Add this to blender by adding little water and grind it to smooth paste.

Step 3 :

Heat oil in a pan add chilly powder fry for sec and then add diced tomatoes.

When the tomatoes become soft add grounded mixture. once the mixture gets good color and start leaving oil and turn off the flame.

Step 4:

Cooking chicken:

Take another pan heat some oil add bay leaves , cloves, cinnamon, black pepper and diced onions fry till onions turns pinkish.

Then add marinated chicken stir it nicely and then put lid on it and keep it for 3-4 min so that chicken will be cooked in that time.

Then open the lid and sprinkle little water and cook the chicken without lid so that its bad smell goes off.

This would look as a green gravy. Once the chicken is cooked add the step 3 gravy and mix well and cook chicken for 10-15 min. It will become nice red color and starts leaving oil from sides.

The Chicken gravy should be little dry for making briyani. Keep it in medium flame stir it continuously so that the water gets evaporates.

Step 5:

Cooking rice:

Wash the rice and soak it in warm water for half an hour. (You can do things simultaneously like after marinating the chicken).

After half an hour drain the water completely from rice and keep aside.

Heat a tsp of ghee in a heavy bottomed pan then add bay leaf, cloves, cinnamon, black pepper, onion and fry till onion turns pinkish brown.

Then add the drained rice and stir it continuously so that the rice become lite and start leaving each other.

Then add the required quantity of water and little salt and cook the rice covered for 10-15 min.

Final Step :

First apply some ghee to the non-stick pan add half of the cooked rice into it. Then add coriander leaves , cashew nuts, and half tsp ghee.

Then add the entire chicken gravy and then again put the remaining cooked rice with coriander leaves, cashew nut and little ghee and add 1-2 tsp of water in it.