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Mint Chicken Biryani


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Tried this recipe as a main dish for the Chettinad chicken gray and it turned out to be great!

Ingredients to grind
1. Coconut - 3 tablespoons
2. Green Chili - 10 to 15. (Thai Red hot peppers)
3. Mint leaves - 1 bunch.
4. Garlic - 4 pods
5. Ginger - 2 inch piece.
6. Red Chili Powder - 1/4 teaspoon.
7. Coriander Powder - 1/2 teaspoon.

Grind the above to a smooth paste.

Other Ingredients
1. Basmathi Rice - 2 cups
2. Ghee to fry - 1/2 teaspoon (Clarified butter)
3. Turmeric Powder - 1/4 teaspoon.
4. Onion - 1 large finely chopped

Garam Masala Spices
1. Bay leaf - 1
2. Cinnamon stick - 1
3. Cloves - 4
4. Cardamon - 2.

Soak Basmathi rice for 1/2 hour. In a flat bottom pan add ghee and the soaked basmathi rice and fry for a few minutes and set it aside. In the same pan add a little oil and the whole garam masala spices and fry well. To this add the chopped onions and fry well. Then add the chicken and turmeric powder and fry for a few minutes and then add the grinded masala along with necessary salt. Cook the chicken until it is completely done. To this add the fried rice and add 4 cups of water. You can either cover the pan with a lid until the rice is cooked or transfer it to a Rice cooker and then cook the biryani. I used the rice cooker this time and it took about 10 minutes for the rice to be cooked.

Served with Chettinad Chicken Gravy.

Comments (1)

yummy ...My fav chicken biriyani....I love your blog very much... briyani

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