For the final week of BM#50, I decided to take up Bookmarked Recipes. Today's special is a Chicken Biryani that was our weekend special. We had this served with Chicken Pulusu
. the biryani came out so delicious that I wanted to share it right away.
While I normally never take Bookmarked theme, I decide to do because I felt this recipe was really worth doing it for this. As many of you have, I too have a long list of bookmarked recipes, apart from my files and cookbooks. My Cooking with Cookbook Challenge is almost full of what I have noted down in my dairy and Amma's. Both our dairies are quite fat and no where signs of us covering the whole book seem possible.
Then comes the new additions being added because of the never ending TV Cookery Shows. I haven't actually watched one in a long time. Those were the Sanjeev Kapoor's Khanna Khazana days. Nearly some two decades back. I hardly find time nor the apt showtime for me to watch these cookery shows. Invariably I get to hear from both Athamma and Amma if there was something interesting, shown during the day.
times either asked to make or the dish would have been made when I get
back home. There was this one dish where the chef made a noodle and a
biryani in the same breath and plated it together. Somehow it caught
both their attention and this was the lone recipe that I got to hear
twice within few minutes of reaching home. Athamma even went to the
extension of saying that she wanted to even make it, as things needed
that's the power of TV shows right now and while I don't dispute that, I
still take pleasure in cooking from our old dairies and paper clips.
Today's Chicken Biryani is a take from Amma's dairy, reworked and developed by her as she cooked.
Chicken Biryani ~ Pressure Cooker
For the Marinade
Chicken - 1/2 kg
Ginger Garlic paste - 1 tsp
Curds - 1/2 cup
Chill powder - 1 tsp
Turmeric powder a pinch
Salt - 1/2 tsp
Lemon juice - 1/2 tsp
Wash and clean the chicken. Drain on a colander and once the water is completely drained, take it in a bowl and mix with rest of the ingredients and let it marinade for 1 hour.
Whole Garam Masala
Bay leaf - 2 nos
Cloves - 2
Cinnamon - 1"
Shahjeera - 1/2 tsp
Cardamon 2 nos
Rathi poove 2 small
Star anise - 1 no
For the Chicken Biryani
Basmati Rice - 2 & 1/2 cup
Butter - 50 gms
Oil -2 tbsp
Onion, julienne - 1 big
Green Chilis - 3 nos
Water - 5 cups
Mint leaves, Coriander leaves handful
Ginger Garlic paste - 1 tsp
How to make the Biryani
Wash the rice and soak with water for one hour.
Heat a pressure cooker with butter and oil. Add all the whole spices, add onion julienne, saute well. Add ginger garlic paste, and saute well for 2 mins.
Now add the mint leaves, coriander leaves and saute for few mins.
Add the chicken marinade and cook till moisture leaves. This takes about 10 mins in low flame.
Fry till oil comes out.
Now add water, bring to boil, add salt.
When the water starts rolling boil, drain the rice to the pressure cooker.
Mix well and cover with lid. Pressure cook for 3 whistles and switch off.
When pressure falls down, remove lid and fluff the rice.
Serve with Chicken Pulusu
and Onion Raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#