Chicken Biryani : ( Muslims Style )

Biryani is truly the most divine dish of all the non-veg recipes.Muslims are expert in making lipsmacking biryani. The Muslim Chicken Biryani tastes superb, fragrant, non-greasy yet finger-licking good with delicious flavor. f you are a !on "egetarian, you should have tasted this in any Muslim functions. never ever miss a chance to attend a Muslim wedding and en#oy this authentic taste..$%

got this recipe last week, from one of my Muslim friend and finally got my hands on the most flavorful Biryani..&

Check out this easy recipe ' en#oy the luxurious taste ..&

ngredients$

Basmati (ice - ) cups Chicken with bone - * kg +inger - small piece +arlic -, +reen chilly -) -il - ) tbsp +hee - ) tbsp Cloves - . to / Cinnamon - 0 1 piece Bay leaf -) 2tar anise -0 Cardamom - ) to . -nion -) Coriander ' Mint leaves - finely chopped 0 cup Tomato -) 3oghurt - * cup Turmeric pwd - a pinch 2alt to taste

To Marinate$

4emon #uice Turmeric pwd (ed chilly pwd 2alt to taste

- 0 tsp - a pinch - * tsp

Method$

0. ). .. /. ,. 6. 7.

5ash and soak Basmati rice in water for , mins, drain and set aside. Clean and wash the chicken pieces. Marinate with lemon #uice, salt, turmeric pwd and red chilly pwd. Make a paste of ginger, garlic and green chilly. Take a deep bottomed pan, heat oil and ghee in it. 5hen oil is hot, add cloves, cinnamon, bay leaf, star anise ' cardamom. 5ait till it splutters.

8.

9dd finely chopped onions and fry until it turns golden brown.

:. !ow add the freshly ground paste ; step / %. 0<. =ry till the raw smell disappears. 00. 9dd the chopped coriander and mint leaves.

0). Mix well and saut> for a minute. 0.. 9dd chicken pieces and saut> until the chicken absorbs the masala.

0/. !ow add the mashed tomatoes, curd, turmeric pwd, salt and cook until oil separates out.

0,. 9dd / cups of water and combine well.

06. Check for salt and spicy seasonings 07. !ow add the basmati rice.

+ently stir in the contents to combine well.

08. Cover the pan with lid, reduce the flame to medium. 0:. ?ressure cook for one whistle and simmer for , to 7 mins. )<. -nce the pressure goes off, fluff the rice gently.

)0. +arnish with fresh cilantro leaves.

)). @n#oy the delicious ' luxurious Muslims Chicken Biryani with onion raitha ' Chicken 65 ..&

Similar Recipes Dindigul Thalapakatti Mutton Biryani Ambur Biryani

 Shrimp Biryani Thalapakattu Biryani Chettinad Chicken Biryani

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9 YUMMY COMMENTS: DivyaGCP said...

25 October, 2 !2

4ove this flavorful Biryani.. 9m drooling here.. AivyaBs Culinary Courney S"ast#i said...
25 October, 2 !2

2imple and looks delicious. So$a said...

2% October, 2 !2

3um yum& love biryani and this looks fabulous& Thanks Cay xxx &ay said...
2% October, 2 !2

Thank you Aivya, 2wasthi, 2ona..$% r'$$er(ir)i$t#e*itc#e$.b)o(s+ot.co, said...

2% October, 2 !2

2o delicious and we love biryanis& coo*i$(varieties said...

2% October, 2 !2

hi #ay...bookmarked with thanks. looks very delicious. i can cook this for this @id. have a nice day -,e)ia said...
2% October, 2 !2

Di Cay, your biryani look delicious, donBt mind having second helping. $% Thanks for sharing the recipe. Dave a nice weekend. .iya said...
2/ October, 2 !2

2imply delicious and great picture of dish $% 0at#)ee$ 1ic#ardso$ said...

% Nove,ber, 2 !2

9ll those mouthwatering spices... ?ost a Comment !ewer ?ost-lder ?ostDome

2ubscribe to$ ?ost Comments ;9tom% S2-1E 3 EN&OY..4

EDNESDAY 8 AUGUST 2012

Mutton Biryani - Andhra Muslim Style ~ Pictorial

If there was an award for the recipe that stayed in drafts for the longest, I am sure this recipe will win hands down! This was taken almost couple of years ago !ow I don"t e#en know which year it was $uffice to say that it was taken during our yearly trip to %u&&y dear"s nati#e

town It was during $ankranti time when my nephew cele&rates his &irthday They decided to re'uest their Muslim family friend, who made mutton &iryani for them on a pre#ious occasion They were ra#ing on the taste and wanted to make it during hu&&y dear"s #isit $ince their friend would &e comforta&le in cooking in her own kitchen, we said we would go to their home (nce the &reakfast was done, my sil and I landed at their place It was really such a wonderful e)perience watching some&o&y cook *ll I had to do was click pictures I told that I would &e sharing the recipe on the &log and she was so happy a&out it and wanted to share the recipe $he made it look so effortless and simple

+uring the entire process we were chatting a&out e#erything food and what kids eat and don"t eat $he also shared couple of her other fa#orite dishes ,ell as you guessed as this took such a long time with the pictures, those recipes might &e longer to make their presence *nyway we finally managed to click all the pictures and came &ack home -#ery&ody en.oyed and hu&&y dear said it was indeed too good If you must know she didn"t add &utter or ghee !or the methi lea#es were noticed I must confess I ha#en"t prepared myself But the #erdict of the entire /0 who eat, was good enough $tep &y $tep 1icture 2ecipe

1aste made with 3arlic, 3inger, Coriander lea#es and 456th of clo#es

Before making the gra#y, in the pan, &rown the onions till crisp

2emo#e half for the later process

*dd the ground masala paste

Mi) well

*dd salt, chopped tomatoes

Chopped green chilies, red chili powder is added ne)t

*long with the whole clo#es, cardamon, Cinnamon

!ow add the mutton pieces

Continue cooking

,hen moisture starts coming out, co#er with lid and pressure cook for 7 86 whistles or till the mutton is cooked well

,ait for the pressure to fall down, remo#e the lid

!ow add the 9enugreek lea#es

,ashed Mint lea#es for the +um

Cook 2ice in a large pot of water and drain the water :et the rice &e .ust ;5< done and ha#e it co#ered with lid

=eep one layer of rice and remo#e the rest of the rice

This is after the gra#y is mi)ed with the methi lea#es

Top with a mutton layer

*dd mint lea#es

*nother rice layer

!ow &rowned onions and mutton pieces

another rice layer

Continue with mint lea#es

*nd onions and gra#y

>ntil you are done with all the layers

9inally sprinkle with orange food colour and mi) in random style Mutton Biryani 2ice 8 / kgs Mutton 8 / kgs 3reen chillies 8 50 gms (nions 8 /50 gms ?%alf for the gra#y, half for dum@ Clo#es 8 50 gms Cinnamon 8 50 gms Cardamon 8 50 gms $alt to taste (il 8 500 ml Tomato 8 /50 8 700 gms ?sour #ariety@ Chili powder 8 / tsp Coriander lea#es 8 4 Big Bunch 3inger 3arlic 8 / t&sp +uring the +um process 9enugreek :ea#es 5 Methi :ea#es 8 4 &ig &unch Mint lea#es 8 4 Big &unch Brown (nions 2ed colour for sprinkling

%ow to make the Biryani 9or the 2ice ,ash and soak the rice for 70 mins In a &ig #essel, take twice the amount of rice and &ring to &oil ,hen the water starts &oiling, add the rice and co#er with lid *dd salt and continue cooking ,hen it"s almost ;5< done, co#er with lid and drain the water =eep it co#ered 9or the 1aste Make a paste of the ginger, garlic, coriander, 456 of clo#es to a fine paste 9or the MuttonA ,ash and cut mutton into e'ual pieces +rain on colander %eat a pressure cooker, add all the oil *dd onion .ulienne, continue till the onions starts &rowning 2emo#e half of the onions to a &owl To the onions, add the ginger garlic coriander paste $tir well, then add salt, chopped tomatoes Then add clo#es, cinnamon, cardamon Com&ine and add red chili powder, then chopped green chilies !ow add the drained mutton pieces Co#er and pressure for 6 85 whistles ,ait till the pressure is off 2emo#e the lid, add chopped methi lea#es mi) well 9or making the +um Biyani 2emo#e the rice to another &owl, lea#ing one layer &elow -lse if you ha#e another thick &ottom pan that fits, grease the &ottom and co#er with a layer of rice (#er that add the mutton pieces along with gra#y !ow put one layer of mint lea#es Co#er with a thin layer of rice !ow add one layer of &rown onions, another layer of mutton pieces Continue alternating with mint lea#es, onions and mutton gra#y until you are done Make sure the final layer is rice +issol#e the red food colour and sprinkle on the top Co#er with a tight fitting lid and on a slow flame and cook for 70 mins If you ha#e hot coal, you can put them on the top lid