Anjappar Style Chicken Briyani
Instruktioner
- 1
Method:
- 2
Preparation:
- 3
> Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
- 4
> Wash rice for 3 times and soak it in fresh water for 15 ~ 30 minutes.
- 5
> Drain and reserve the water for cooking.
- 6
Cooking:
- 7
> Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
- 8
> Throw in sliced onion, sauté until it turns transparent and glossy.
- 9
> Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
- 10
> Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
- 11
> Add required amount of water ( i.e. for 1 cup rice, add 1 1/2 cup of water) and allow it to boil.
- 12
> 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.
- 13
> Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
- 14
> Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
- 15
> 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.
- 16
Note:
- 17
> I used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
- 18
Suggestions:
- 19
> Always use ripe tomatoes to this recipe and extra green chilies will enhance the taste.
- 20
> This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder