How to Prepare Tasty Chicken Biryani ~ South Indian style

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Chicken Biryani ~ South Indian style.

Chicken Biryani ~ South Indian style You can cook Chicken Biryani ~ South Indian style using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Biryani ~ South Indian style

  1. You need of Chicken - medium sized pieces.
  2. You need 1 cup of Yogurt -.
  3. It's 1 can of Coconut Milk -.
  4. Prepare 2 cups of Rice -.
  5. You need of Oil.
  6. Prepare to taste of Salt.
  7. Prepare of To Dry Roast and Grind :.
  8. Prepare 1 inch of Cinnamon - piece.
  9. Prepare 4 of Cloves -.
  10. You need 4 of Cardamom -.
  11. It's 1/2 tsp of Fennel Seeds -.
  12. You need 1 tbsp of Coriander Seeds -.
  13. Prepare 1 tsp of Cumin Seeds -.
  14. You need of To Saute and Grind :.
  15. Prepare 1/2 cup of Onions - sliced.
  16. It's 2 tbsps of Ginger - worth of pieces.
  17. It's 2 of Garlic - tsbp worth of pieces.
  18. It's 15 of Green chillies -.
  19. It's 15 of Cashew nuts -.
  20. It's of Tempering :.
  21. You need 3 of Bay leaves -.
  22. You need 3 of Staranise -.
  23. You need 1 inch of Cinnamon -.
  24. It's 1/2 of Onions -.

Chicken Biryani ~ South Indian style step by step

  1. Now I know this looks like a long list of ingredients but trust me its not that complicated!.
  2. First wash the rice and allow it to soak in water.
  3. In a fry pan, dry roast the ingredients (To dry roast and grind list) and grind it into a smooth powder. Heat some oil in the same fry pan and saute the ingredients (To saute and grind). Saute until the onions are soft, and not browned. Transfer this to the food processor, add the yogurt and grind it with the powder.
  4. Marinate the chicken pieces with this paste for 30mins.
  5. Once marinated, heat some oil in a pressure cooker, and add the Tempering list of ingredients. Once softened add the chicken pieces and saute till dry. Next add the can of coconut milk, mix well and close the pressure cooker. Cook for one whistle, and turn off the heat.
  6. When the pressure is gone, pour out the gravy into a separate bowl. For the 2 cups of rice, we will need 4 cups of liquid, so measure out the gravy. If it does not come to 4 cups of liquid, add water. Close the pressure cooker and cook for 1 whistle on medium heat. Let the pressure go down and transfer to a serving tray.
  7. I garnished it with some freshly chopped coriander leaves and boiled eggs. You could also fry some onions and roast cashews in some butter to use as garnish.I served with this some raita.

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