Blindly I fixed to biriyani on sundays..If sunday is com-ing before one,two days,I starts searching for biriyani recipes.Till now I have posted 10+ biryani recipes and few are in draft al-ready..I love to cook authentic/popular dishes so can share in blog proudly.Coming to this it`s kolhapuri style chicken biri-yani cooked on dum method..Process is simple same like hyderabadi style biryani but special is kolhapuri masala.It is the key for the recipe which brings out a unique flavor and taste to the biriyani..Cook the chicken in medium flame until completely done then layer the rice on top and shift into dum method..If you are using boneless chicken you no need to cook for long time..Prepare masala and cook this biryani.. Serve hot and enjoy
CATEGORY- Lunch | Non-Vegetarian | Non-Veg | Sunday Lunch | Sunday Special
PREPARATION TIME- 30 MINUTES
COOKING TIME- 50 MINUTES
WHAT YOU NEED
Chicken with bone- 1 kg
Basmati rice - 500 grams/2 cups
Bay leaf 3 n
Shahi jeera 1 tsp
Golden fried onions -1/2 cup (I skipped)
Red chilly powder -2 tbsp
Coriander powder -1 tbsp
Cumin powder -1 tbsp
Ginger garlic paste -1 tbs
Turmeric powder-1/2 tea spoon
Coriander chopped -1 cup leaves
Mint chopped 1 cup leaves
Green chilly 5 n
Oil-2-3 table spoons
Lime juice 2 tbsp
Kolhapuri masala-2 table spoons
HOW TO COOKFor Kolhapuri Masala first make a powder of all the spices, keep aside.
Heat a thick bottomed vessel with oil,add add shahi jeera, bay leaf,add sliced onions,chopped potato,ginger garlic paste (GGP),cook for 5 minutes in medium flame.Add chicken pieces and add made masala,red chilly powder,turmeric,salt,coriander powder,curd,mix well and cook for 15 minutes by closing with lid in medium flame. Then add chopped mint leaves,coriander leaves and mix it well and cook for another 15 minutes in medium flame. Stir in between to avoid burning chicken.
Mean while heat water in a vessel and let it come to a boil add oil, salt, and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, on chicken add layer of rice. Sprinkle fried onions,chopped mint leaves,coriander leaves add dissolved saffron strands in milk , then add ghee (optional) and put the lid tightly.
On dum method cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 10 to 15 min and switch off the flame. After 30 minutes,serve biryani with any gravy,onion slices,green chilly and lemon wedge.