Bachelor's Chicken Biryani

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Bachelor's Chicken Biryani
INGREDIENTS :-
1 kg Biryani Rice,
750 grms Chicken Chopped Size (with Bone)
6 tbsp oil,
2 tbsp Ghee,
3 onion chopped
3 cinnamon ( Lavang patai)
8 Cloves,(Kirambu)
5 Cardamom ( Yelakkai)
50 grm Ginger Paste
50 grm Garlic Paste
50 grm Small Onion Paste
Small Hand Mint Leaves ( Puthina)
Small Hand Coriander leaves ( koththumalli)
3 Green Chilly ( Pachai milagai)
4 Tomato Chopped or Puree
2 tbsp Chilly powder, ( Milaghai thool)
1 Biryani Masala (or) Garam masala(Cinnamon 2,Cardamom 5,Cloves 8)
200 ml Curd / Yoghurt ( Thayir)
Lemon Juice (1 fruit)
Salt as Taste,
Preparation:
Clean & wash the chicken pieces. Drain the water or pat dry.
- Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- Fry on high heat for around 12 mins till the onions, Spices, Green Chilies are light brown.
- Add the ginger garlic paste, Small Onion Paste and fry on low heat for 2 mins.
- Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- Add the ready made Biryani Masala(Cloves, Cardamom, Cinnamon), mix and fry on medium heat for 3 mins after adding a splash of water.
- Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins
till soft.
- Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the
chopped coriander and mint leaves.
- Cook on low heat for 2 mins till oil separates.
- Cover & cook on Medium heat for around 15-20 mins till chicken is tender.
Remove lid and Put Biryani rice give a mix and close the lid again.
- Put Dhum for 20 mins on Low Flame..
Curd Rhyta Process :
Curd,
Chopped onion,
Coriander leaves Chopped,
pomegranate seeds,(Optional),
Salt as Taste..
For Garnishing,
Ghee
Mint Leaves,
Coriander Leaves
Thank You..
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