Anjappar Style Chicken Briyani
Instructions
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Method:
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Preparation:
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> Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
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> Wash rice for 3 times and soak it in fresh water for 15 ~ 30 minutes.
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> Drain and reserve the water for cooking.
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Cooking:
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> Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
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> Throw in sliced onion, sauté until it turns transparent and glossy.
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> Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
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> Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
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> Add required amount of water ( i.e. for 1 cup rice, add 1 1/2 cup of water) and allow it to boil.
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> Add rice (see notes) and mix well. Throw in chopped mint and cilantro leaves. Mix and adjust salt to taste and allow it to boil vigorously.
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> Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
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> Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
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> After 5 minutes or pressure drops, remove the lid and add 1 tsp. of ghee and 1 tbsp. of lemon. Mix gently and serve hot with Raitha.
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Note:
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> I used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
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Suggestions:
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> Always use ripe tomatoes to this recipe and extra green chilies will enhance the taste.
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> This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder