If its weekend, then it ought to be biriyani and kebabs. We Indians, love biriyani and that so evident from North India to South India. I like to try various biriyani recipes every time, so that i don't get bored cooking and even people who eat keep praising me for the new variety:). There are atleast 25 biriyani recipes which i prepare and will keep sharing the same with this group.
Off late, there are many Ambur biriyani centres which have mushroomed in Bangalore. While my way back from office, the aroma from those biriyani centres made me curious. Didn't enjoy much due to too much oil in the biriyani. But, the mild flavour attracted me and i wanted to give it a short. Was trying out the perfect authentic recipe , reached out to few people to get authentic recipe and here i am posting this for all you people.If you have to impress your spouses or kids, this is the best biriyani recipe.
Key success to cooking is using fresh ingredients , grinding own masalas. Try madi and share pics :)
Prep Time : 20 mins
Cooking Time: 1 hr
Cooking Complexity : Medium
Ingredients:
Chicken : 1 kg
Jeera Rice : 1 Kg ( 3.5 glasses)
Finely chopped mint Leaves : 1 Cup
Finely chopped coriander leaves : 1 Cup
Dry Chillies (Byadige) : 15
Finely chopped tomatoes: 3
Cinnamon : 1 inch
Cloves: 4
Elaichi: 3
Onion Thin Sliced: 3
Fresh Ginger : 2 inches
Fresh Garlic : 10 pods
Grind ginger and garlic to fine paste
Curd : 1 cup
Oil : 5 tbsp
Method:
Soak Dry chillies in water for 5 mins and grind to fine paste using little water.
Wash and soak Jeera rice for 30 mins.
After 30 mins , Boil Water in a big bowl. Add rice and let it cook until 3/4th done,. Add 1 tsp salt
Strain the rice and let it rest for sometime.
To prepare Biriyani
In a large Kadai, heat oil. Add Cinnamon, cloves, elaichi. After a min add onions, ginger garlic paste and fry well
Now add half chopped mint and coriander leaves, tomato and fry well,
After this is fried add red chillies paste and after 5 mins add curd.
Now add chicken and let it cook for 20 mins. Add salt
Add the semi cooked rice on top of the masala and let it cook on slow flame for 45 mins.
Mix well and serve hot.
This can be served with Raita or Chicken gravy.
I did serve with liver fry and it was a hit.
Happy Cooking:)
Off late, there are many Ambur biriyani centres which have mushroomed in Bangalore. While my way back from office, the aroma from those biriyani centres made me curious. Didn't enjoy much due to too much oil in the biriyani. But, the mild flavour attracted me and i wanted to give it a short. Was trying out the perfect authentic recipe , reached out to few people to get authentic recipe and here i am posting this for all you people.If you have to impress your spouses or kids, this is the best biriyani recipe.
Key success to cooking is using fresh ingredients , grinding own masalas. Try madi and share pics :)
Prep Time : 20 mins
Cooking Time: 1 hr
Cooking Complexity : Medium
Ingredients:
Chicken : 1 kg
Jeera Rice : 1 Kg ( 3.5 glasses)
Finely chopped mint Leaves : 1 Cup
Finely chopped coriander leaves : 1 Cup
Dry Chillies (Byadige) : 15
Finely chopped tomatoes: 3
Cinnamon : 1 inch
Cloves: 4
Elaichi: 3
Onion Thin Sliced: 3
Fresh Ginger : 2 inches
Fresh Garlic : 10 pods
Grind ginger and garlic to fine paste
Curd : 1 cup
Oil : 5 tbsp
Method:
Soak Dry chillies in water for 5 mins and grind to fine paste using little water.
Wash and soak Jeera rice for 30 mins.
After 30 mins , Boil Water in a big bowl. Add rice and let it cook until 3/4th done,. Add 1 tsp salt
Strain the rice and let it rest for sometime.
To prepare Biriyani
In a large Kadai, heat oil. Add Cinnamon, cloves, elaichi. After a min add onions, ginger garlic paste and fry well
Now add half chopped mint and coriander leaves, tomato and fry well,
After this is fried add red chillies paste and after 5 mins add curd.
Now add chicken and let it cook for 20 mins. Add salt
Add the semi cooked rice on top of the masala and let it cook on slow flame for 45 mins.
Mix well and serve hot.
This can be served with Raita or Chicken gravy.
I did serve with liver fry and it was a hit.
Happy Cooking:)
