Chicken Biriyani

Made biriyani after a long time and it turned out really good. Made a big batch and shared it with a couple of my friends too... This is the first time I made it a little different. If you have noticed I have never made biriyani by marinating before, so this was my first time with the method, and it was yummy and to my surprise not heavy in flavor at all.

For marination:-
Chicken - 1.5 lb
Cilantro - 1 small bunch
Mint - 1 small bunch
Green chilies - 10
Curd /yogurt - 1/2 cup
Ginger garlic paste - 2 tbsp
Chili powder - 1 tbsp
Turmeric powder - 1 tsp
Lemon juice - 2 tbsp
Pepper powder - 1 tsp
Salt to taste

Clean and pat dry the chicken and keep it aside. Coarsely grind the green chilies, coriander leaves and mint leaves together (do not add water). Mix all the ingredients together (NO WATER) and add the chicken to the mixture and mix it well for a few minutes (massage the masala into each piece). Put the whole thing into a big plastic ziplock bag or a big vessel and put it at the far end of the fridge for 24hrs at least. And take and keep it out for a couple of hours before you are about to cook.

For the biriyani:-

Red onions - thinly sliced (2 medium size)
Chopped Cashewnuts - 2 tbsp
Golden raisins - 2 tbsp
Ginger garlic paste - 1 tbsp
Vinegar - 1 tsp
Chili powder - 1 tbsp
Coriander powder - 1tbsp
Cardamom stick - 2 inch piece (broken)
Cloves - 7 nos
Cardamom - 4 nos
Fennel seeds - 1tsp
Pepper Corn - 10 nos
Salt a little (as there is salt in the chicken already)
Basmati Rice - 6 cups of raw rice

Method:-
1. Heat a skillet and add cooking spray and once hot add chicken pieces that have been marinated and just let it cook one each side for 5 mins (depending on the size of the piece)
2. In another big kadai, pour a couple of tbspns of cooking oil and once hot add cinnamon, cloves, cardamom, fennel seeds and pepper corns.
3. Once that is fried add the sliced onions and stir it well till it cooks completely and turns golden brown.
4. Add the ginger garlic paste and a half tsp of garam masala
5. Add chili powder, coriander powder and salt and vinegar and a quarter cup of water and let the masala cook until the raw smell goes and the water evaporates.
6. Now add the chicken to the masala and mix it well and let it keep cooking on medium heat until the chicken is fully cooked until there is very little gravy left.
8. Wash the rice and for 6 cups of basmati rice add  9 cups of water add a tbsn of saffron, a little salt and 1/2 tsp of garam masala to it.
9. Cook the rice in the rice cooker until all the water is absorbed and the rice is 80% cooked and remove it from the cooker immediately.
10. Preheat the oven to 350 degrees.
11. In a baking tray layer rice then the chicken then the rice again and follow the same until all the chicken and rice have been layered. Making sure that the last layer on top is the rice.
12. Sprinkle chopped cilantro and mint on  top
13. Wet a paper towel and place it on top of the rice, this will make sure the rice doesn't become dry.
14. Take aluminium foil and place it over the paper towel and then pierce a few holes on the foil.
15. Place the tray in the oven for 20 minutes. Switch off the oven and let it rest for another 10 minutes in the oven heat.

Before you serve take a big vessel and pour the whole biriyani into it and mix it gently.The masala and oil from the chicken should mix well with the rice and then serve it hot with raita or any other side that you like.

This biriyani has to be served after mixing it so that the flavor blends well and trust me it is not very heavy and you can make this for a big crowd and no one is gonna tell you that it was heavy or rich but they are sure to tell you that it was really delicious!!

If you do not have oven, mix the rice and the chicken together (very gently) and also the chopped cilantro and mint leaves. Place it in a thick bottomed vessel which has been sprayed with cooking spray or rubbed with oil and then put a tight lid on it. Place it on the stove at medium to low heat for 30minutes and do not open it immediately.Always wait for 10 to 15 minutes before opening it.

You can even make it a day before and heat it before serving and then mix it...

Make it, eat it and enjoy it.....

Chicken Vindaloo with coconut milk

Wishing everyone a very happy New Year!! And one of resolution this year is to try and post at least one entry every two weeks at least. Being busy with my kids, which I do love keeps me so pre-occupied that I don't get to do anything else... This is my first entry for this year and this was something that just came out good and it was good too. At my Indian Store here we get fresh whole chicken which is really tender and good.
All I wanted to make was some stir fried chicken to go with my sauteed veggies, but I added a little more salt my mistake and it became too salty. Now the only way was to re-engineer the dish. So this is what I came up with...

Do try it out and bon apetite...
You will need:-
Chicken - 1 lb
Red chili flakes - 1/2 tsp
Balsamic vinegar - 1/4 tsp
Any spice rub - 1 tsp
Pepper powder - 1/4 tsp
Soy sauce - 1/2 tsp
Lemon juice - 1/2 tsp
Salt to taste

Mix it all together and let it stay for 30mins.In a kadai pour very little oil or use cooking spray and then add the marinated chicken to it and let it cook completely.

In the mean time chop :-

Red onion - 1 big
Tomatoes - 4 sliced
Green chilies - 8 sliced in two
Coconut milk powder - 2 tbsp (mixed with one glass of water)
Chili powder - 1/4 tsp
Garam masala - 1/4 tsp

Method:-

In a kadai pour a little oil and when hot add the chopped onions, tomatoes, garam masala and green chilies and saute until fully cooked.
Add the chili powder and salt. Make sure you add little salt as the chicken already has salt.
Now pour half a glass of water and let it simmer till the oil separates.
Add the cooked chicken and mix it well, cover and let it cook for 5minutes.
Pour the coconut milk and reduce the heat to a little less that medium. Stir well, cover and simmer for 10 minutes.
Make note to stir it in between.
Once fully done sprinkle with chopped cilantro and mix it well and cover and set it aside. The gravy will be a little thick, if you want it to have more gravy just add more coconut milk while simmering...


Serve hot with rice or aapams or rotis....You can reduce the green chilies or the chili powder if you want it to be less spicy and in that case you can reduce the coconut milk also to make sure the curry doesn't become more sweet..


I shall add the picture soon...