Monday, April 14, 2014

Chicken Biryani ~ Rice Cooker Style

I thought I had done this biryani before, however looks like I haven't and it was so surprising infact. This recipe is from the Rice Cooker we have and have been making this for such a long time. Though this says Rice Cooker style, two parts of the recipe needs to be done on the stove. So please don't think because I said rice cooker method, this is completely made in that.

We recently made this again for the weekend, when Amma had invited guests and she felt making it in the rice cooker will be very easy and hassle free. I have a cooker that can make nearly 5 cups of rice and she has that fits about 4 cups. The non vegetarians were numbering to almost ten numbers. I am giving the measurement for 2 cups of rice.








Chicken Biryani

Ingredients Needed:

For the Chicken Marinade

Chicken - 1 kg
Thick curds - 3/4 cups
Ginger Garlic paste - 1 tsp
Red chili powder - 1 tsp
Salt - 1/2 tsp
Turmeric powder a pinch

To be roasted and ground

Poppy Seeds -1  tbsp
Cloves - 4
Cinnamon - 2"
Cardamon - 3 -4

For the Gravy

Green Chilies - 4 - 5 nos
Mint leaves - 1/2 cup tightly packed
Coriander leaves - 1/2 tightly packed
Oil - 2 tbsp + Ghee - 1 tsp

Onions - 2 big to be browned.

For the Rice

Basmati rice - 2 cups
Salt to taste
Water - 3 cups

How to make the Chicken Biryani

Wash and cut the chicken into small pieces. Marinate in the curds, red chili, salt, ginger garlic paste. Keep it aside for at least two hours.

Wash and soak the rice for 20 mins. In the rice cooker, place the plate and add the drained rice, water and salt. Press the cooker to cooking Mode. This should be done when the chicken is almost half done.

Chop the onions as julienne and deep fry to get roasted onions. Keep it aside.

Heat a kadai with oil and ghee mixture. Add the green chilies and saute well. Add half of the mint leaves, coriander leaves and saute well.

Next add the chicken with the marinade and cook till the masala is well absorbed and almost dry. Add the ground spice masala. Mix well.

Add half of the fried onions to the chicken, along with the remaining mint leaves and coriander leaves.

Once the chicken is dry, add to the cooking rice. Mix well add the remaining fried onions (save a little for final garnish). Close the lid again. The rice cooker changes to keep warm automatically when it is cooked.

Since the cooker continues to remain in Keep warm, the biryani till get dum cooked.

Notes:

Even if you are using regular rice, it's good if you add 1/2 less water than advised. The moisture from chicken will take care.

Linking this to Fabulous Feast Friday #10

This goes for the April Week 2, Cooking from Cookbook Challenge  Group

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8 comments :

Lubna Karim said...

Would love to try this way...sounds easy to me....Biryani looks droolicious....

Karishma Pais said...

Looks gorgeous. I am a Biryaniholic, will try this one soon, but will have to make it in a normal pressure cooker

Arthy shama said...

Wow... that is an one tempting prepartion. Love the biriyani :)

Suja Ilangovan said...

I'm sure it tastes great, Valli! All those spices make it all the more aromatic!

jasmin said...

Wow..biriyani..my all time favourite...droooooooling

Chef Mireille said...

one of my all time fave dishes. this used to be my standard I would order at indian restaurants before I started exploring the unknown

nithya said...

Thanku for this wonderful recipe..prepared it ..n everyone loved it:)..

Frenie said...

I really enjoy your presentation of this delicious dish .. Keep it up and continue to share more recipe. More power to your site :)

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