Ramadan 2018- South Indian Chicken Biryani

Usually, iftar meals are a celebratory affair, with many families and friends gathering together for dinners with some spectacular and tempting fare.

Ingredients

For masala:

150 gm shallots/sambar vengayam – skin peeled
2 green chilies – chopped
6 cloves
1 cinnamon stick
1-star anise
2 green cardamom
1 bay leaf

For Biryani:

300 m Chicken – cleaned, washed and marinated with little turmeric powder for 20 minutes
3 cup basmati rice (or) seeraga samba rice – soaked in water for 20 minutes
2 medium sized onion – finely chopped
2 tomatoes – chopped
½ cup mint leaves
½ cup chopped coriander leaves
1 tbsp ginger garlic paste
½ tsp turmeric powder
½ tsp red chili powder
2 tbsp curd / yogurt
salt to taste
1 and 1.2 tsp coriander powder
water
4-5 tbsp peanut oil

Method

* Marinate chicken with little turmeric powder and keep aside for 20 minutes. Take a pot or pressure cooker. Heat 4-5 tbsp oil. Add chopped onions and cook for a while. Now, add chopped tomatoes and cook it covered for a minute. Mash the pulp. Add ground masala paste, turmeric powder and marinated chicken.

* Stir well everything and cook for a minute. Now, add ginger garlic paste, chili powder, coriander powder, mint leaves, coriander leaves, curd and combine everything well. Now, add 1/2 cup water and mix well. Cook, it covered on low medium flame for 5-8 minutes without weight.

* Add 5 cup water (we have already added 1/2 cup water plus chicken will leave water while cooking) and allow to boil. Add washed and drained rice, salt to taste and combine well everything. Cook, it covered on low medium flame for 8-10 minutes.

* Place iron tava on the stove and keep cooker. Let it cook on dum for another 10 mins on low flame. This method will give you separated rice grains. Serve biryani with raita, brinjal pachadi, and any non-veg gravy.