Ambur Chicken Biryani
material:
"• Chicken 500 grams
• 2 onions chopped medium
• Tomatoes sliced 2 tbsp
• Ginger-garlic paste one and a half tablespoons
• yogurt a quarter cup
Coriander and Mint leaves 4 tbsp
• clove 4
• Cinnamon 2 inch
• 1 small bay leaf
• 3 Cardamom
• One-fourth cup of oil
Salt according to taste
• Cumin Samba Rice 2 cups
• Sookie Red Chilli PC-15
"
Method:
"• First put dried red chillies in water for at least 30 minutes. Grind it to a thick paste by giving very little water. And keep aside.
• Clean the chicken thoroughly.
• Wash cumin samba rice and soak it in water for at least 30 minutes.
• Boil 3 liters of water in a large pot. Once the water starts boiling, add 1 teaspoon of oil to it with 1 teaspoon salt and now add wet cumin rice to it. Cook it until it is three fourths cooked.
• It is very important that cumin rice is not cooked too much nor less, as we are making dum biryani. When the rice is cooked three quarters, remove the water from it and keep it aside.
• Heat the oil in a deep bottom pan (I used a pressure cooker). Add 1 teaspoon of curd and mix well. Add cloves, cinnamon, bay leaves and cardamom to it.
• Now add two chopped onions. After that add ginger-garlic paste and fry it well so that its raw smell ends.
Now add chicken to it and cook until the chicken starts turning white.
• Then add one tablespoon of coriander leaves and mint leaves.
• Now mix onions and tomatoes and cook till they become soft.
• Now add powdered red chilli paste to it and cook on medium flame for 5 minutes.
Now add the remaining curd and cook it for 2 minutes.
• When the chicken is cooked three quarters, prepare its layer for the pot.
• I took out half of the chicken gravy in another bowl so that I could make more than one layer.
• Pour half cooked palate over the chicken layer and sprinkle coriander and mint leaves over it.
Now make another layer from the remaining chicken and rice and sprinkle coriander and mint leaves in the same way.
Now cover it on medium heat and cook. (This way will be convenient for home)
• Let the biryani cook on a medium flame for 20 minutes.
• Now Ambur Star Biryani is ready. Its quantity is different due to cumin samba rice. And it tastes great.
• Now heat it hot with your favorite raita or boiled eggs.
material:
"• Chicken 500 grams
• 2 onions chopped medium
• Tomatoes sliced 2 tbsp
• Ginger-garlic paste one and a half tablespoons
• yogurt a quarter cup
Coriander and Mint leaves 4 tbsp
• clove 4
• Cinnamon 2 inch
• 1 small bay leaf
• 3 Cardamom
• One-fourth cup of oil
Salt according to taste
• Cumin Samba Rice 2 cups
• Sookie Red Chilli PC-15
"
Method:
"• First put dried red chillies in water for at least 30 minutes. Grind it to a thick paste by giving very little water. And keep aside.
• Clean the chicken thoroughly.
• Wash cumin samba rice and soak it in water for at least 30 minutes.
• Boil 3 liters of water in a large pot. Once the water starts boiling, add 1 teaspoon of oil to it with 1 teaspoon salt and now add wet cumin rice to it. Cook it until it is three fourths cooked.
• It is very important that cumin rice is not cooked too much nor less, as we are making dum biryani. When the rice is cooked three quarters, remove the water from it and keep it aside.
• Heat the oil in a deep bottom pan (I used a pressure cooker). Add 1 teaspoon of curd and mix well. Add cloves, cinnamon, bay leaves and cardamom to it.
• Now add two chopped onions. After that add ginger-garlic paste and fry it well so that its raw smell ends.
Now add chicken to it and cook until the chicken starts turning white.
• Then add one tablespoon of coriander leaves and mint leaves.
• Now mix onions and tomatoes and cook till they become soft.
• Now add powdered red chilli paste to it and cook on medium flame for 5 minutes.
Now add the remaining curd and cook it for 2 minutes.
• When the chicken is cooked three quarters, prepare its layer for the pot.
• I took out half of the chicken gravy in another bowl so that I could make more than one layer.
• Pour half cooked palate over the chicken layer and sprinkle coriander and mint leaves over it.
Now make another layer from the remaining chicken and rice and sprinkle coriander and mint leaves in the same way.
Now cover it on medium heat and cook. (This way will be convenient for home)
• Let the biryani cook on a medium flame for 20 minutes.
• Now Ambur Star Biryani is ready. Its quantity is different due to cumin samba rice. And it tastes great.
• Now heat it hot with your favorite raita or boiled eggs.
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