Friday, December 26, 2014

Dindigul Chicken Biryani


Chicken: 200 gm
Rice: 2 cups
Green chilli (chopped): 1
Yoghurt: 1/2 cup
Lemon juice: 2 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Mint+Coriander leaves: a handful (or more if desired)
Tomato (chopped): 1
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Star Anise: 1
Cinnamon stick: 1 inch
Bay leaf: 1
Cloves: 2
Ginger-garlic paste: 2 tsp.
Onion (chopped): 1
Cooking oil: 2 tsp.

  1. Wash the chicken and marinate with yoghurt, lemon juice, salt and turmeric powder and set aside for 30 minutes.
  2. Boil rice as you normally do. To see how I boil rice, see here: How to make perfectly boiled rice.
  3. Heat oil and add cinnamon, cloves, bay leaf and star anise. Add onions and sauté until they become transparent. 
  4. Add ginger-garlic paste and mix well. After about 30 seconds, add mint coriander leaves, green chilli and red chilli powder. Mix well and let cook for about 2 minutes.
  5. Add the tomato and salt, cook until the tomatoes are soft and mushy. Add garam masala and mix well. 
  6. Add the chicken along with the marinade. Mix well and cover for 15 minutes. Remove cover and mix in the rice well. Cover again, leave for 5 minutes on minimum heat. 
  7. Turn off the heat, remove cover, mix and serve hot.

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