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The ingredients needed to cook Simply Tasty Chicken/Kozhi Biryani:
- Use 2 kilograms Chicken
- Provide 6 glasses Basmati rice Biryani
- Take 10 glasses Water (same measurement glass)
- You need 100 grams Masala Eastern Biryani
- Get 2 - 3 Curd tablepsoons
- Get 4 - 6 Onion big
- Use 1 inch ginger
- You need 10 - 12 pods garlic
- Provide 3 - 4 numbers green chilli
- Prepare 2 tablespoons pepper powder
- Use 1 tablespoon ginger garlic paste - 2
- Use 3 - 4 tomatoes medium
- Provide 1 cup coriander leaves chopped finely
- Take 1/2 cup mint leaves chopped finely
- Get 1/2 cup cashews
- Use 1/4 cup kaskas soaked
- Take 1/2 cup ghee
- Take 1 - 2 teaspoons Turmeric powder
- Provide 2 tablespoons Coriander Powder
- Take 2 tablespoons Garam masala homemade - 3
- Take 1/2 cup onions Garnish - Browned
- Get 1/2 cup Coriander leaves
- You need 1/2 cup nuts raisins Fried and
- Get optional strands saffron a few
- Prepare 1 teaspoon orange milk coloring in 1/4 cups
- Get 4 - 5 drops rose essence
- Provide as required Whole spices -
Instructions to make Simply Tasty Chicken/Kozhi Biryani:
- Cut and clean the chicken.Marinate the chicken pieces in a simple marinade of 1 teaspoon turmeric, curd, biryani masala, coriander powder and ginger garlic paste, for around atleast half an hour. Fry these chicken pieces in around 1/2 cup oil till almost cooked.
- In a kadai, saute the sliced onions in 2 tablespoons ghee, along with a paste made from the ginger, garlic, chillies, cashews and kaskas soaked. fry till nicely brown. add the masalas like remaining coriander powder, garam masala(cloves, pepper, cinnamon, nutmeg, green cardamon and big cumin seeds),pepper and biryani masala. add the chicken pieces and the chopped tomatoes. Add some water maybe around 1/2 cup. Cook for around 10 mins. Add the coriander and mint leaves chopped finely. Let the…
- Meanwhile, soak the rice for around 20-25 minutes. Drain it. In a wide aluminum vessel, with whole spices like Bayleaf-1,Green cardamon -4, Cinnamon stick-`,Cloves-2,Pepper-4,Star anise- 3 in some ghee, fry the rice. Now add the water correctly, along with some curd,oil and lemon juice. Cover and let it boil. Once boiling lower and let it simmer for around 10-15 mins until the rice is 3/4 cooked.
- As soon as the rice is done, the water will be absorbed and the rice will look abit soggy and cooked up, but dont worry it will be set when it cools and gets layered. Set it aside. Keep the garnishing ready also. Also the saffron strands soaked in the milk. If not the coloring will do. then add this to some rice kept aside(maybe 1 cup).
- In the biryani vessel, start assembling the biryani. First a dash of ghee/oil, then the chicken gravy with some pieces, the white rice, the coriander chopped, the brown onions, few cashews, raisins, the yellow rice little, and little ghee. Repeat on till last layer is rice. Garnish well on top, and add the ghee well on top. Sprinkle the essence.
- Now, cover the lid, on the sides of the lid, press fresh prepared atta/ or any dough nicely keeping the cover tight enough not to let out any air. Cook this on medium heat for around 15 mins.
- Nicely toss the biryani without opening and then let it sit off till the time of serving.
- Serve hot with fresh raita,pickle and papad! It will taste the best as the biryani sits for few more days!
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