Chicken Biriyani is of many kinds and here for u all in arcot style…..just have a look…
|1 kg||Basmathi rice (cleaned and washed)|
|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)|
|3 T||Red chilli powder|
|Salt to taste|
|3 T||Lemon juice (increase or decrease according to taste)|
|1 pinch||Red colour powder|
|3 no||Cinnamon (1 inch small)|
|Ghee (for drizzling)|
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.
remove the lid and mix the rice little by little.
Serve hot with fried chicken or boiled egg.
We can add potatoes also with chicken. In the same style of preperation we can prepare mutton and vegetable biryani also.