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Tuesday, 15 March 2011


Ingredients
Chicken pieces-1kg
Jeera Samba rice-500gms
Onion( chopped)-1/4kg
Tomatoes( chopped)-1/4kg
Green chillis( slit)-6
Fresh Mint leaves- 2cups
Fresh Corriander leaves- 1cup
Oil required

For marination
Thick curd-5tbsp
Ginger and Garlic paste-3tbsp
Red chilli powder-1 1/2tsp
Sombu( Fennel)-powder-3tsp
Turmeric powder-1/2tsp
Salt required

For Tempering
Cloves-6
Cinnamon-3"
Green cardamon-3
Javitri-1
Star Anise-1
Bay leaf-3

To serve along with biryani
Hard Boiled eggs( shelled)-6


Method
Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.


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