If you ask about my favorite foods biryani stands in first place any time..More than the eating I love to cook which looks like a task every time..By following few important steps any one can cook a wonderful biryani..I have tendency called experi- menting which happens in kitchen so mostly in south indian dishes,desserts and in baking I goes with my own ideas and variations.Along with trying indian popular biryanis also some times tries according to my taste..This is the recent dish which i have tried on sunday for lunch.This biryani is so simple to cook and tastes very rich..Its because of coconut milk,I used store bought thick coconut milk which is so good and fresh and the key of the recipe.It gives a delicious tastes which dominates the spiciness and also smells so good when you serve hot actually.If you are hardcore fan of biryani then definitely you must try this and iam sure you will like it surely..
CATEGORY- Biryani | Non-vegetarian | Lunch | Sunday Special | Main Course | Rice Recipes
PREPARATION TIME- 20 MINUTES
COOKING TIME- 45 MINUTES
WHAT YOU NEED
Chicken with bone-500 grams/1/2 kg
onions-2 medium slices
ginger garlic paste/GGP-1 table spoon
thick coconut milk-1 cup
mint leaves-1 cup
cilantro leaves-1 cup
whole garam masala ingredients
cumin seeds-1 tea spoon
cinnamon stick-2 inch
green cardamom pods-2
red chili powder-2 tea spoons
turmeric powder-1/2 tea spoon
coriander powder-1/2 tea spoon
cumin powder-1/2 tea spoon
chicken masala-1 tea spoon
HOW TO COOK
Heat thick bottomed vessel with oil,throw whole garam masala ingredients,saute for a minute.. Now add sliced onions,GGP and saute again for a minute.Then add washed chicken,mix once..Cook for 5 minutes and add spice powders,mix again and cook for 10 minutes in medium flame..
Tip 1::Chicken oozes out water which helps to cook fast.Add mint,cilantro leaves,curd and cook for 5 minutes..Now add coconut milk and stir every thing. Cook this in medium flame for 10 minutes.
Tip 2::Curd and coconut milk helps to cook chicken so no need to panic..
When the time you add rice,chicken mixture should be dry not watery..So,be patient until chicken cooks completely.
Tip 3::If the mixture looks too dry add 1/4 cup of water and cook until chicken done.
Once the chicken is done,add water and let it boil.Then add soaked rice and mix carefully and put the flame in medium-low heat.the water which you add cooks the rice perfectly so no need tense.When the biryani looks almost done,means 70% (you can see the cooked rice along with some moisture) shift the vessel on hot tawa,put the flame in low and cook for 15 minutes by closing with lid..
Tip 4 ::This tawa method helps to cook rice completely and avoids burning from bottom.
Turn off the gas and rest it for 15 minutes..Serve hot with curd,lemon slices and any gravy if you like..
Timing is depended on chicken pieces size, your vessel+ pan thick ness, and gas flame.. I cook on big burnol (in low flame) and the pan n vessel are thick bottomed..For me, it was ready in 30 minutes...
So,depending on all these,cook your biryani..if the chicken pieces are too big may take 10-15 minutes more.Don`t over mix the biryani,while it is on stove,don`t open lid often to check..