March 2009 hooked me to Andhra cuisine and i learnt to prepare
Hyderabadi Chicken Biryani and Hyderabadi Mutton Biryani
June 2009 so many things made me go for this meal
Parsi style chicken biryani
Winters of November 2009 made me prepare this
Egg Biryani with Goan Curry Powder and
Mutton Biryani with vindallo paste
so yesterday evening when i thought of preparing chicken biryani for dinner , i didnt follow any recipe ,
i just experimented with the ingredients i had in my pantry and came up with this recipe,
and i felt so elated when Advay told me Thankyou Mummy when he had the first bite,he saw what all i had to do to prepare the meal,he saw me deskinning the chicken,how i struggled to cut the whole chicken(this part is done by hubby but as he was late yesterday) i had to do( i should have referred to this post before cutting chicken )
he didnt move though his eyes were watering because of the onions,he even held my hand while i was struggling to chop the chicken pieces( i never gonna forget this) Thanks Advay for understanding the efforts which i put in preparing everyday meal,..the way you said thankyou i will always remember.
Recipe source kitchen experiment
preparation time one hr
cooking time one hr
Ingredient for chicken marinade for 400gm chicken
green chili three
garlic clove three
ginger half inch
curd two tbsp
salt as per taste
chicken masala two tbsp
mix everything together in a mixing bowl.
marinate chicken pieces and keep in fridge.
Ingredient for curried chicken
chopped onions two (big one)
chopped tomato one
bay leaves crushed three
dried red chili three
cumin seeds one tsp
star anise two
cinnamon stick crushed one
black pepper four
ghee or oil to cook( i have used ghee for this recipe)
heat oil in non stick wok
add the whole masala listed above
lower the flame and add chopped onions
keep frying till the onions are half done
add chopped tomatoes and fry further
once the tomatoes turn mushy
add marinated chicken pieces
keep frying ,cover and cook for sometime
till the chicken is done.
rice two cup
oil to cook'
green cardamom two
black cardamom one crushed
crushed cinnamon half stick
3 to 4 saffron strands soaked in water one tbsp
heat oil in pressure cooker
add crushed cardamoms and cinnamom
followed by soaked rice and saffron
add requiered amount of water
and pressure cook to one whistle.
For garnishing fried onion and almonds.
To assemble in a deep bowl/casserole/serving dish
lay layer of rice,followed by chicken and finally the garnishing ingredient
repeat the same process.
serve warm with curd/riata.
We enjoyed the biryani with cucumber riata.
linking this post to dish name starts with C hosted by Akilas Kitchen
remember my last about life lesson,wanted to share with you all
Words to Live by ,really felt good after reading this
take care friends cee u all soon..happy blogging.