Description
Chicken Biriyani is of many kinds and here for u all in arcot style…..just have a look…
| Ingredients-1 | |
|---|---|
| 1 kg | Basmathi rice (cleaned and washed) |
| Ingredients-2 | |
|---|---|
| 400 g | Onion medium ( chopped finely) |
| 400 g | Tomatoes (chopped) |
| 4 T | Ginger & garlic paste |
| 6 nos | Green chilli |
| 1 bunch | Corriander leaves (medium bunch) |
| 1 bunch | Pudina leaves (small to medium bunch) |
| Ingredients-3 | |
|---|---|
| 1 kg | Chicken |
| 3 T | Red chilli powder |
| 1½ cup | Oil |
| Salt to taste | |
| 3 T | Lemon juice (increase or decrease according to taste) |
| 1½ cup | Curd |
| 1 pinch | Red colour powder |
| 3 no | Cinnamon (1 inch small) |
| 4 | Cardomen |
| 4 | Cloves |
| Ghee (for drizzling) |
Instructions
wash and soak the rice for about 30 minutes.
Heat oil in a hard bottem vessal and splutter spices. Add the onion and saute till brown. Add the red chilli powder and saute well, add the washed chicken then add ginger garlic paste, add the tomatoes, corriander and pudina leaves, green chilli, saute well.
Now add curd and salt. Mix well. Add 1 cup of water. close the lid and cook well till the chicken is cooked and oil leaves the gravy.
Cook rice with enough amount of water in seperate vessal. (sada panai in tamil). Add enough amouint of salt. for the rice seperately.
Cook the rice till half done(half cooked)(as shown in the pic).Strain the water fully , keep the cooked rice aside. Collect the cooked rice water and keep aside. (this way of making rice is a traditional style of cooking)
As soon as the gravy is done and rice is cooked. Add the rice to the gravy and layer it.
Drizzle the ghee on the top of the rice. Sprinkle the red colour powder with little water.
dividing the rice
Cut the rice in four half like cutting the cake and close the lid. Dum the biriyani in low flame with the collected cooked rice water on the top of the lid. (as shown). for 10 – 15 min.
Duming the rice
remove the lid and mix the rice little by little.
mixing biriyani
Serve hot with fried chicken or boiled egg.
Arcot Chicken Biriyani
Notes
We can add potatoes also with chicken. In the same style of preperation we can prepare mutton and vegetable biryani also.
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Great Recipe for a weekend lunch. Please post more Arcot recipes
Very nice presentation,pics and efforts taken.Thanks.
It was an excellent presentation with mouthwatering photos. I have tried in my home several methods by refering the sites but now I got a very good method to prepare which comes with a proof. Many sites provide the method but when we try it wont be as expected but this looks good. Thnaks for sharing.
Thanks
Ashok
very well explained…nice presentation too……….:)
Sadhana Raveen
Wow….very nice Divi….
Divya, vacation speciala?? Well explained, lot of effort taken… thanks a bunch. Enjoy ur trip, catch you soon.
I have seen some cooks putting red hot coal on the top of the lid while cooking biriyani. This is something new.
Divya,
Impressive traditional style recipe. I like biriyani traditional style like this.
I was waiting for this recipe. Thanks for sharing with detailed instruction. Will try soon.
Wow Divya..i love this briyani had this briyani in India..will try this weekend n let u know..
thank u rashmi
Divya Mubarak
Good one.
What do you mean by “Divide the rice in four half and close the lid”?
Also could you please explain rice cooking separately.I feeel it is critical.I always get rice Kulanji when i make this briyan.
hi Ayesha,
it is very easy to cook rice seperately and then adding it to the gravy. If u use oven for duming then it is really easy the rice will not kulangi. cook rice in a seperate vessal with more amount of water check the padam (tamil) i mean check while cooking rice. Rice should be very crispy i mean half cooked .While duming the rice will cook automatically with the gravy.hope this will help u..thanks..
Divya Mubarak
Oh, my GOd..thanks divya…i was waiting for this recipe//Great job and wonderful pictures..