On Roll : Chicken Biryani
Chicken Masala :- Marinate chicken in turmeric, chilli powder, salt and leave for half an hour or overnight,
For the Masala:-
Add in ginger, garlic and chilies.
Sauté well adding in salt, moving on add in turmeric, chilli powder and cumin powder. Once sautéed, add in the marinated chicken with a cup of curd. Moreover add in garam masala or biryani masala to the mix according to availability. Add in chopped mint leaves, coriander leaves and curry leaves to the cooking chicken for smell and taste.
Let the chicken boil in a closed pan for 15minutes.
In the meantime, let’s cook the rice.
I have used a rice cooker to boil Green Farm rice measuring about 2 cups. Sauté the rice in ghee and along with dry grapes. Add in Cloves, Nutmeg, Mace, Star Anise and Kus Kus to the rice sauté. Once sautéed for about a minute, add in the double cup of water and the sautéed rice to the cooker. Drop in a pinch of lemon juice to avoid the rice sticking with on cooking. Leave it closed in cook for about 20 minutes.
Meantime, the chicken masala would be ready in a semi- gravy mixture.
For garnish :- Sauté onion and dry grapes along with cashew nuts in ghee. You can also utilize the time to make some raita to serve.
Once the rice is cooked, the masala is ready and raita is on the way.
Let’s take a container spread in ghee as the base, and add rice and chicken masala as cooked in layers. Finally add in the garnish and coriander leaves. Cover the container lid with aluminum foil paper to retain the aroma. Leave it to boil for 5 minutes.
And the awesome biryani is yet to be served!
Serve with raita, pappad and pickle as you please.
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