Chicken Briyani: There are more than 50 different types of Briyani available. I have visited lot of sites and comfortable with this style :) because of my son, he need only flavored rice and chicken.
1. Chicken 1kg. & 1 kg Rice.
2. 4 Onion weight approx 300 - 400 gms (Fry until brown colour and paste)
3. 2 Tomato weight approx 250 - gms (fry and paste it with Onion)
4. Pepper - 10 nos.
5. Red Chilli - 6 - 10 nos ( Chock with water and paste )
6. Ginger & Garlic paste 3:1 ratio - 4 spoon.
7. Coriander Leaves 1 full hand (paste along with Pudhina leaves)
8. Pudhina Leaves 2 full hand ( paste along with Coriander leaves)
9. Curd - 5 spoon full
10. Lemon / Vinegar - 1 spoon
11. Cinnamon - few pcs.
12. Clove: 6 nos.
13. Cardamom: 5 nos.
14. Turmeric: 2 small spoon.
15. Oil & Ghee: 1 - 2 Big spoon ( sufficient quantity)
16. Chicken Masala - 2 spoon
17. Green Chilli: 5 nos.
Additional:
16. Small Onion: 6 pcs.
17. small piece of Cinnamon
18. Colour powder if required
19. Briyani Masala (any brand ) - 2 spoon full ( normally the above ingredient will give good aroma if we need to get more Briyani flavour we can add)
Preparation: We have two options to prepare the briyani. Option - 1 : we can cook all together; Option - 2: we can cook chicken separately and rice separately and finally keep in dhum.
I prefer Option 2 because this will be more tasty.
Chicken Marinate
Chicken should be marinate for 1 hour along with the below ingredients.
50 % of Coriander Pudina paste
Curd
Lemon / Vinegar
1 spoon Chicken masala
Making Kuska:
Pour the oil in a vessel and add 30 % of Onion and Tomato paste, 25 % of Red chilli paste, Pinch of Turmeric few clove two Cardamom once it get fried add Water & Salt ( Salt should be bit more because we are going to add rice ) close the lid and boil then add rice should be boiled 90 %. Water ratio : if we took 4 cup of rice the water should be 3 cup because we are cooking 90%
Chicken:
Heat the oil & Ghee in the pan and fry Cinnamon, Clove, Cardamom & Pepper, Onion and Tomato paste, Ginger Garlic paste, Marinated chicken once the chicken become soft and trendy add Red Chilli paste, Chicken masala (optional) , rest of Coriander & Pudhina paste and Salt allow to cook until the boil float, keep the flame low and allow the water to be drain. You will get thick gravy pasted on the chicken pieces. in this stage the chicken will be so soft.
Dhum:
Take a big Vessel the bottom should be thick enough and suitable flat lid.
Option - 1
pour little oil and spread all around inside the vessel, fill 90% boiled kuska and chicken mix softly ( the rice should not get broken). Now make a pate of Small onion + Cinnamon add 1/2 glass of water mix with colour power and chicken masala (if required ) + salt if required (if you feel the salt is less ) Pour this 1/2 water in to the Kuska Chicken mix around.
Take a big pan as base keep this closed vessel ( you can even close the lid and cover the lid and vessel gap with Atta + water mix this will cover completely) keep the flame medium for 10 min and then reduce completely low allow to boil for 45 min. your Briyani will be ready.
Option - 2 : When we make the chicken gravy add water ( 4 cup of rice 3 - 3.5 cup ) adding water is based on the gravy if the gravy is more dry add 3.5 cup of water If it is watery add 3 cup of water) once the water get boiled add rice and close the lid and follow the same Dhum procedure.
I try my level best to explain let me see how much you understood and comes out :):)
you can do the same with Meat, but meet should be precooked with Ginger Garlic paste. rest all you can follow as such.
Option 2: images are below
Good luck to all
1. Chicken 1kg. & 1 kg Rice.
2. 4 Onion weight approx 300 - 400 gms (Fry until brown colour and paste)
3. 2 Tomato weight approx 250 - gms (fry and paste it with Onion)
4. Pepper - 10 nos.
5. Red Chilli - 6 - 10 nos ( Chock with water and paste )
6. Ginger & Garlic paste 3:1 ratio - 4 spoon.
7. Coriander Leaves 1 full hand (paste along with Pudhina leaves)
8. Pudhina Leaves 2 full hand ( paste along with Coriander leaves)
9. Curd - 5 spoon full
10. Lemon / Vinegar - 1 spoon
11. Cinnamon - few pcs.
12. Clove: 6 nos.
13. Cardamom: 5 nos.
14. Turmeric: 2 small spoon.
15. Oil & Ghee: 1 - 2 Big spoon ( sufficient quantity)
16. Chicken Masala - 2 spoon
17. Green Chilli: 5 nos.
Additional:
16. Small Onion: 6 pcs.
17. small piece of Cinnamon
18. Colour powder if required
19. Briyani Masala (any brand ) - 2 spoon full ( normally the above ingredient will give good aroma if we need to get more Briyani flavour we can add)
Preparation: We have two options to prepare the briyani. Option - 1 : we can cook all together; Option - 2: we can cook chicken separately and rice separately and finally keep in dhum.
I prefer Option 2 because this will be more tasty.
Chicken Marinate
Chicken should be marinate for 1 hour along with the below ingredients.
50 % of Coriander Pudina paste
Curd
Lemon / Vinegar
1 spoon Chicken masala
Making Kuska:
Pour the oil in a vessel and add 30 % of Onion and Tomato paste, 25 % of Red chilli paste, Pinch of Turmeric few clove two Cardamom once it get fried add Water & Salt ( Salt should be bit more because we are going to add rice ) close the lid and boil then add rice should be boiled 90 %. Water ratio : if we took 4 cup of rice the water should be 3 cup because we are cooking 90%
Chicken:
Heat the oil & Ghee in the pan and fry Cinnamon, Clove, Cardamom & Pepper, Onion and Tomato paste, Ginger Garlic paste, Marinated chicken once the chicken become soft and trendy add Red Chilli paste, Chicken masala (optional) , rest of Coriander & Pudhina paste and Salt allow to cook until the boil float, keep the flame low and allow the water to be drain. You will get thick gravy pasted on the chicken pieces. in this stage the chicken will be so soft.
Dhum:
Take a big Vessel the bottom should be thick enough and suitable flat lid.
Option - 1
pour little oil and spread all around inside the vessel, fill 90% boiled kuska and chicken mix softly ( the rice should not get broken). Now make a pate of Small onion + Cinnamon add 1/2 glass of water mix with colour power and chicken masala (if required ) + salt if required (if you feel the salt is less ) Pour this 1/2 water in to the Kuska Chicken mix around.
Take a big pan as base keep this closed vessel ( you can even close the lid and cover the lid and vessel gap with Atta + water mix this will cover completely) keep the flame medium for 10 min and then reduce completely low allow to boil for 45 min. your Briyani will be ready.
Option - 2 : When we make the chicken gravy add water ( 4 cup of rice 3 - 3.5 cup ) adding water is based on the gravy if the gravy is more dry add 3.5 cup of water If it is watery add 3 cup of water) once the water get boiled add rice and close the lid and follow the same Dhum procedure.
I try my level best to explain let me see how much you understood and comes out :):)
you can do the same with Meat, but meet should be precooked with Ginger Garlic paste. rest all you can follow as such.
Option 2: images are below
Good luck to all
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