Minced Chicken Biriyani
MINCED CHICKEN BIRIYANI
A delicious and easy to prepare chicken biriyani. It has a strong aroma and its flavor packed.
Ingredients:
1. Jeeragasala rice- 2 cup
2. Ghee- 2 tbsp
3. Cinnamon- 2 inch stick
4. Cardamon- 6
5. Cloves- 6
6. Bay leaf- 2
7. Onion- 6
8. Boiling water- 4 cup
9. Salt- as needed
10. Coconut oil- 1 tbsp
11. Cashew nuts and raisins- 1 tbsp each
12. Boneless chicken cubes- 1/2 kg
13. Turmeric powder- 1 tsp
14. Chilli powder- 1 tbsp
15. Garlic paste- 2 tsp
16. Oil- for frying chicken
17.Ginger garlic paste- 1 tbsp
18. Green chilli- 6
19. Chopped tomato- 2
20. Curd- 2 tbsp
21. Garam masala- 1 tsp
Marinate chicken with turmeric powder, chilli powder, garlic paste and salt for 30 minutes.
Heat ghee in a pan. Roast cinnamon, cardamon, cloves and bay leaf. Add 2 sliced onion and saute till it changes its color. Add rice and roast for 1 minute. Pour 4 cups of boiling water. Add seasoning. Close cooker and initially do not put the whistle. Put the whistle on when steam starts coming heavily through the whistle hole and immediately reduce flame into simmer. Cook for exact 5 minutes and turn off the flame. Let it sit for 25-30 minutes.
Heat coconut oil. Roast cashew nuts and raisins separately and keep it aside. In the same left over coconut oil, roast 1 sliced onion till it turns golden brown. This roasted onion is for garnish.
Heat oil. Fry marinated chicken pieces till done. Do not make it crispy. Chicken should be tender and juicy. Drain and shred into small pieces or slightly mince it.
Heat 3 tbsp of oil (use the oil used for frying chicken). Add 3 onion, green chilli and ginger garlic paste. Saute till it becomes golden in color. Add tomato and saute till it becomes mushy. Mix curd. Cook till it becomes dry. Add seasoning. Mix shredded chicken and garam masala. Add cooked rice, roasted cashew nuts and raisins. Mix well. Cook closed in simmer for 3 minutes. Switch off the flame and garnish with roasted onion.
Serve hot with curd salad, lime pickle and pappad.
3. Cinnamon- 2 inch stick
4. Cardamon- 6
5. Cloves- 6
6. Bay leaf- 2
7. Onion- 6
8. Boiling water- 4 cup
9. Salt- as needed
10. Coconut oil- 1 tbsp
11. Cashew nuts and raisins- 1 tbsp each
12. Boneless chicken cubes- 1/2 kg
13. Turmeric powder- 1 tsp
14. Chilli powder- 1 tbsp
15. Garlic paste- 2 tsp
16. Oil- for frying chicken
17.Ginger garlic paste- 1 tbsp
18. Green chilli- 6
19. Chopped tomato- 2
20. Curd- 2 tbsp
21. Garam masala- 1 tsp
Marinate chicken with turmeric powder, chilli powder, garlic paste and salt for 30 minutes.
Heat ghee in a pan. Roast cinnamon, cardamon, cloves and bay leaf. Add 2 sliced onion and saute till it changes its color. Add rice and roast for 1 minute. Pour 4 cups of boiling water. Add seasoning. Close cooker and initially do not put the whistle. Put the whistle on when steam starts coming heavily through the whistle hole and immediately reduce flame into simmer. Cook for exact 5 minutes and turn off the flame. Let it sit for 25-30 minutes.
Heat coconut oil. Roast cashew nuts and raisins separately and keep it aside. In the same left over coconut oil, roast 1 sliced onion till it turns golden brown. This roasted onion is for garnish.
Heat oil. Fry marinated chicken pieces till done. Do not make it crispy. Chicken should be tender and juicy. Drain and shred into small pieces or slightly mince it.
Heat 3 tbsp of oil (use the oil used for frying chicken). Add 3 onion, green chilli and ginger garlic paste. Saute till it becomes golden in color. Add tomato and saute till it becomes mushy. Mix curd. Cook till it becomes dry. Add seasoning. Mix shredded chicken and garam masala. Add cooked rice, roasted cashew nuts and raisins. Mix well. Cook closed in simmer for 3 minutes. Switch off the flame and garnish with roasted onion.
Serve hot with curd salad, lime pickle and pappad.
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