Tuesday, May 12, 2009

Malabar Chicken/ Lamb/ Mutton Biriyani

http://www.youtube.com/watch?v=ofHoDg4-4cU&feature=channel_page
Serve-4

Ingredients

For chicken masala
3 pounds-Chicken,mutton or lamb.
4 big-Thinly sliced onion
2 or 3 no-Diced tomatoes
6-10(or to taste)-Green chillies
aprox-2 tbsp -crushed ginger
or aprox 2 tbsp – crushed garlic
2 tsp-Garam masala powder
3/4 tsp-Turmeric powder
1 tsp-Coriander powder
1 cup-Plain yogurt
2 Handfuls - Mint and CilantroChopped ½ cup
Lemon Juice ( Lemon juice of 2 lemon)
To taste-Salt
1 tbsp-Oil



Method
Add Onion,ginger ,garlic and green chillies in to a food processor. Give a pulse to make it into a coarse paste.
Heat the ghee or oil in a heavy bottom pan. Add sliced onion and saute until its transparent.
Then add ginger ,garlic and green chilly mixture. Saute until its aroma comes out.
Add Coriander powder and turmeric powder. Saute for another 5 minutes.
Add tomatoes . Stir well
Add salt, lemon juice, yogurt, mint and cilantro. .Check the taste and add salt if needed.Now you can add the chicken and garam masala. Cook on medium low heat for another 30 minutes till the masala get cooked and everything comes together .Now your masala is ready

For the rice
3 cupsBasmathi rice
1 tsp -garam masala
2 tbspGhee or oil
app 5 cups -Boiling water
To tasteSalt
Mehtod
Boil 6 cups of water.
Heat the ghee or oil . Add rice into the oil and saute until the rice turn opaque on very low flame.
Add salt and boiling water and stir well. Let the whole ice mix come to a boil and then lower the heat to medium and cover it.
Cook until the rice become soft.

Garnishing
1 no-Thinly sliced onion
Couple of -Cashews
Couple of -Raisins
Food color(red)-Optional
2 tsp oil or Ghee

Method
Pour oil in a pan and add the onion cashews and raisins. Fry until its dark brown.
Pineapple essence( should be dilute with 1 tbsp of water)
Preheat the oven at 350 degrees.


Baking
In a ovenproof pan, Spread a little of the Chicken masala on bottom. Then spread the cooked rice over the chicken masala. Continue the same steps until you finish your rice and masala. Sprinkle pineapple essence and food color over it .
Then add a little bit of fried onion , cashew and raisins.
Cover the pan with aluminium foil.
Bake this for 30 minutes or until the steam comes out.

3 comments:

Cheese Products

That looks yummy! Reminds me of my mummy. Reminded me of Chicken biryani.

Par®vese

Hey,
Good Presentation ! I would not add Pineapple essence cos I dont like fruity flavor for my biriyani. I am from kannur myself and I used to cook malabar biriyani myself and my freinds loves it.. You should try Jeera rice for this biriyani.you dont get long rice, however it's got a different flavour

mili

Hi Parvese,
Thanks for your comment.
You dont have to add pineapple essence. Its just an optional ingredient. In my place some people even add fresh pineapple chunks to their biriyani.

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