Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani

Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani is a protein packed healthy rice dish which could be prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is ideal for lunch box as well as for lazy holidays. It can also be prepared as a part of the party menu and becomes really exotic when paired with a perfect side.

Chole | channa, being the main ingredient in this biryani, it is needless to say about the nutrient value of this yummy meal. As channa is rich in protein & dietary fibre, it is good for everyone. Luckily channa being a favourite among kids, we can prepare this biryani without any second thought for their lunch box too.

Today I prepared this biryani with seeraga samba rice and you can prepare it with basmati rice as well. Recently I start to stock jeera samba rice more when compared to basmati as my family likes the taste  of  biryani made with seeraka samba rice.

Here we go for the recipe…

Ingredients:

• Seeraga samba rice – 2 cups
• Water – 4 cups
• Channa | chick pea | kondaikadalai – ¾ to 1 cup
• Ginger garlic paste – 2 tbsp
• Onion (Big) –  2 Nos (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 2 Nos.
• Curd – 1 tbs
• Chilli powder – 1 tbsp
• Garam masala powder – 1 tsp
• Turmeric powder – ¼  tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tsp
• Oil – 2 tbsp
• Ghee – 1 tsp

Method:

1. Wash channa in water and soak with enough water overnight or for 6-8 hours.
2. Wash the soaked channa again until the water becomes clear and pressure cook with enough water and salt for about 5 whistles or until cooked soft.
3. When the pressure subsides, open the cooker, drain channa alone and keep aside.
4. Wash the rice using water and keep aside.
5. Cut onions, tomatoes, mint & coriander leaves and keep ready.
6. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
7. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger-garlic paste and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the drained channa & sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
11. Add required salt  and  4 cups of water. You can check for salt & spice at this stage and add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Healthy, yummy  Channa Biryani is ready to serve! We had this channa biryani with cucumber raita…

Note:

• You can use basmati rice and follow the same procedure instead of Jeera samba rice.
• You can increase or decrease the quantity of channa as per your choice but 1 cup is more sufficient for 2 cups of rice.

Tags: Channa biryani recipe, Pressure cooker Biriyani recipe, how to make chole biriyani at home, Vegetarian biryani with seeraga samba rice, Kabuli Channa biryani with jeera samba, jeera samba kondakkadalai biryani recipe, seeraga chamba rice chole biriyani, jeera chamba chickpea biryani, How to prepare chickpea biryani with seeraga samba rice?, kondaikadalai biryani, channa biryani with basmati rice, channa pulao with cucumber raita, hotel style biriyani recipe, pressure cooker biryani recipe, seeraga samba biryani recipes

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Vegetable Biryani | Vegetable Pilaf | Jeera Samba Veg Biryani

Vegetable Biryani | Vegetable Pilaf | Jeera Samba Veg Biryani  is the easiest one-pot healthy meal, that too when it is prepared using pressure cooker.  In my opinion, any biryani prepared in a pressure cooker is no way inferior to that prepared in a traditional way.  This pressure cooker biryani gives us a hand on busy days as well as on lazy holidays. I used to make it quite often but somehow I couldn’t make an attempt to add this in my blog even after receiving a request  for the  recipe of vegetable biryani from my friend. At last it happened today...

Let me move on to the recipe without any delay!

Ingredients:

• Seeraga samba rice – 2 cups
• Water - 4 cups
• Mixed veggies – 1 to 1 ¼ cup
• Onion (Big) –  2 Nos (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 2 Nos.
• Curd – 1 tbs
• Chilli powder – 1 tbsp
• Coriander powder – ½  tbsp
• Garam masala powder – ½ tsp
• Turmeric powder – ¼  tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

To grind:

• Ginger – 2” piece
• Garlic   - 3 pods
• Fennel – ½ tsp
• Kuskus            - ¼   tsp

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tsp
• Oil – 2 tbsp
• Ghee – 1 tsp

 Method:

1. Wash the rice using water and keep aside.
2. Wash the vegetables of your choice and cut into 1” thick pieces and keep aside. Here I’ve used 1 Carrot, 5 Beans, 1 small capsicum, 4 Cauliflower florets & a handful of green peas.
3. Cut onions, tomatoes, mint & coriander leaves and keep ready.
4. Also grind the items given for grinding into a fine paste by adding little water, if necessary.
5. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
6. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
7. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
8. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
9. Then  add the chopped veggies, sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
10. Add required salt  and  4 cups of water. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, yummy  Vegetable Biryani is ready to serve! I have packed this veg biryani with mixed veg raita for lunch!!

Note:

• You can use basmati rice and follow the same procedure instead of Jeera samba rice.
• You can increase or decrease the quantity of vegetables as per your choice.

Tags: Vegetable biryani recipe, Pressure cooker Biriyani recipe, how to make Vegetable biriyani at home, Vegetable biryani with seeraga samba rice, Vegetable biryani with jeera samba, jeera samba Vegetable biryani recipe, seeraga chamba rice Vegetable biriyani, jeera chamba Vegetable biryani, How to prepare Vegetable biryani with seeraga samba rice?, veggie biryani, Veg biryani with basmati rice, Vegetable biryani with raita, hotel style Vegetable biriyani recipe, pressure cooker Vegetable biryani recipe

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Ambur Chicken Biryani | Ambur Special Biryani

Ambur Chicken  Biryani | Ambur Special Biryani is  a famous  biryani like Dindigul Thalappakatti Biryani  in  Southern India. The biryani is named after a place called ‘Ambur’  in Vellore District of Tamil Nadu.   This special biryani was first made during  the reign of Nawabs of Arcot in Vellore. You can see a lot of biryani stalls in Ambur and hence who ever crosses this place won’t  miss the opportunity of tasting this yummy biryani.

Now, about ambur chicken biryani, this biryani is usually made with seeraga samba rice. Another highlight in this biryani is using  freshly ground chilli paste for spicing up the biryani. But I have used chilli powder  instead of chilli paste and the taste was really awesome. I’m sure one who tastes this biryani won’t deny this fact.  
I usually prepare this biryani  in pressure cooker and I found no difference between dum biryani and pressure cooker biryani.  

This  recipe is  for Ambur Chicken Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 2 cups
• Chicken – ½  Kg
• Onion (Big) – 3 Nos (chopped lengthwise)
• Tomato – 1 No.(chopped)
• Green chilli – 3 Nos.
• Curd – 1 cup
• Ginger, garlic paste – 2 tbs
• Chilli powder – 2 tbs
• Turmeric powder -1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Wash chicken very well in running water , cut it to required size.
2. Marinate the chicken pieces with ½ cup curd, 1 tsp chilli powder & turmeric powder for 30 minutes.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add half the quantity of coriander leaves & mint leaves and sauté till nice aroma comes.
5. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent.
6. Add ginger garlic paste and sauté till it gets cooked well.
7. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
8. Then add  the remaining chilli powder & garam masala powder and sauté till the oil oozes  out from the masala. Next, add the balance curd curd and sauté well until the mixture gets glossy appearance.
9. Then  add the marinated chicken along with the marinade, sauté well. 
10. Add required salt  and  2 cups of water, close the lid and wait for  2 whistles and 5 minutes in simmer.
11. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
12. Now open the pressure cooker, drain the chicken pieces and measure the gravy, add water so that the gravy+water =4 cups and keep it aside.
13. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked chicken pieces.
14. Then add gravy+water (4 cups) and  needed salt. You can check for spice & salt  at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, spicy  Ambur Chicken Biryani is ready to serve! I have served the biryani with onion raita and Egg Curry!!

Note:

• You can prepare this biryani with basmati rice also with same ingredients & water measurements.
• Use the fresh curd with the above measurement; if you are using a sour curd, reduce the quantity accordingly.

Tags: Chicken biryani recipe, Ambur Chicken Biriyani recipe, how to make Ambur Chicken biriyani at home, Chicken biryani with seeraga samba rice, Chicken biryani with jeera samba, jeera samba Chicken biryani recipe, seeraga chamba rice Chicken biriyani, jeera chamba Chicken Ambur Chicken biryan, with seeraga samba rice, Chicken biryani with basmati rice, Chicken biryani with raita andEgg Curry, Ambur Star hotel Chicken biriyani recipe, pressure cooker Chicken biryani recipe

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Dindigul Thalappakatti Chicken Biryani | Seeraga Chamba Chicken Biryani

Dindigul Thalappakatti Chicken Biryani | Seeraga Chamba Chicken Biryani ….needless to say it’s every biryani lover’s  favourite. Regular visitors of my blog would definitely know that my Seeraga Chamba MuttonBiryani is always on top  of popular posts. After  realizing that many of the entries to my page are through seeraga chamba chicken birayani (search key word) in addition to mutton biryani, I decided to make chicken biryani using  jeera samba today. I have posted mutton biryani in Chettinad style and this yummy chicken biryani in world famous Dindigul Thalappakatti Biryani style. When I prepared this, the entire house was filled with an aroma which made us feel hungry instantly. I made it in a very simple way using pressure cooker and it turned out so well. I would humbly say that my biryani is almost near to thalappakatti biryani and I should also admit that ‘home made’ biryani lies right above the top! If you give a try, you’ll realize what I’m saying is true J

Here we go for the recipe!

Ingredients:

For Pressure cooking chicken:

• Chicken – ¾  Kg
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Curd – 2 tbsp
• Salt

For Biryani:

• Seeraga samba rice – 3 cups
• Onion (Big) – 3 Nos (finely chopped)
• Tomato (Medium)– 1 No. (finely chopped)
• Green chilli – 3 Nos.
• Curd – 3  tbs
• Ginger-garlic  paste – 2 tbs
• Chilli powder – 1 tbs
• Biryani powder – 1 tbsp
• Pepper powder – 1 tbsp
• Salt to taste

To grind:

• Shallots | Pearl Onions– 10 Nos
• Green chillies – 2 Nos
• Coriander leaves – ¼ cup
• Mint leaves – ½ cup

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbsp
• Ghee – 1 tsp (optional)

Method:

1. Clean chicken well in running water , cut it to required size and keep it ready.
2. In a pressure  cooker, add all the ingredients given for pressure cooking and cook for 3 whistles. Let the steam gets subsided on its own.
3. In the mean time, add the ingredients given for grinding and grind to a fine paste using a mixer grinder.
4. Also, wash the seeraga samba rice and leave it as such after draining the water.
5. Take a pressure pan, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
6. Add onion and green chilli (just break into 2 or 3) and sauté well until the onion turns brown. Add ginger garlic paste and sauté well till the raw smell goes off.
7. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the cooked, drained chicken pieces & rice and sauté well.  
11. Measure the chicken stock left out while pressure cooking the chicken and add water for balance so that it will make 6 cups totally.
12. Add  required salt. Check for salt & spice at this stage and you can add more if needed. 
13. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Your delicious, hot, spicy  Dindigul Thalappakatti Biryani is ready to serve! I have served this chicken biryani with onion raita, chicken drumstick fry and chicken gravy!!

Note:

• The taste & colour of the biryani purely depends on how you sauté the masala. So take care to do this in simmer without burning the masala.
• This would be a spicy biryani since we add green chillies, red chilli powder and pepper corns. So, adjust spice according to your family’s preference.
• You can also add a cup of coconut milk and reduce water accordingly.
• You can prepare this biryani with basmati rice also.

Tags: Chicken biryani recipe, Dindigul Biriyani recipe, how to make chicken biriyani at home, Chicken biryani with seeraga samba rice, chicken biryani with jeera samba, jeera samba chicken biryani recipe, seeraga chamba rice chicken biriyani, jeera chamba chicken biryani, chicken biryani with seeraga samba rice, chicken biryani, chicken biryani with basmati rice, chicken biryani with raita, hotel style chicken biriyani recipe, pressure cooker chicken biryani recipe, Dindigul Thalappakatti Chicken Biryani Recipe, Easy Chicken Biryani Recipes, Seeraga Samaba Biryani recipes

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Raw Jackfruit Biryani | Raw Jackfruit Pilaf | Palaakkai Biryani | பலாக்காய் பிரியாணி

Raw Jackfruit Biryani | Palaakkai Biryani is yet another version of using raw jackfruit and I should say this is one of the most delicious rice dishes one could make equivalent to non-veg biryani.  As I have mentioned in my earlier post for Raw Jackfruit Curry, my grandma used to make stir fry, kootu, korma, etc., with this raw jackfruit but never made this biryani. I planned to try this so many times before, but always ended up making ” Palaakkai pirattal”, one of the favourite dishes of my family as an accompaniment for sambar. This year I didn’t want to miss the opportunity of tasting this yummy biryani and also posting this recipe on the blog!

Here is the recipe!

Ingredients:

• Basmati rice – 2 cups
• Raw Jackfruit – ½ No. (small)
• Onion (finely chopped) – 2 Nos.
• Tomatoes (finely chopped) – 3 Nos.
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander  powder – 1tsp
• Turmeric powder – ¼ tsp
• Biryani masala powder – 1 tsp
• Curd – 2 tbsp
• Coriander |Cilantro (finely chopped) – 2 tbsp
• Mint leaves (finely chopped) – 2 tbsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Red chillies – 2 Nos.
• Fennel seed – ½ tsp
• Khus Khus – ½ tsp

For seasoning:

• Oil | ghee – 2 tbsp
• Bay leaf – 1 No.
• Cinnamon – 1” piece
• Cloves – 2 Nos
• Cardamom – 2 Nos
• Fennel seeds – 1 tsp

Method:

1. Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces  from darkening.
2. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
3. Allow the pressure to release, open the cooker and drain out the pieces and discard the water and keep  aside.
4. Wash basmati rice in water, drain the water and keep aside.
5. Grind the items given “For grinding” into a thick, fine paste by adding little water and keep aside.
6. In a pressure pan, heat oil and season with the items given “For Seasoning”.
7. Add onions and sauté till it becomes golden brown.
8. Add  ginger garlic paste and sauté till the raw smell goes off.
9. Add tomatoes and sauté till the tomatoes get mashed well.
10. Add all the masala powders and sauté till the masala gets cooked well.
11. Add the ground paste and curd and cook till the oil oozes out from the masala.
12. Now add the pressure cooked jackfruit pieces & salt and cook in simmer for about 5 minutes stirring in between.
13. Add the chopped coriander leaves | cilantro, mint leaves and basmati rice. Mix everything well and sauté for about 2 minutes.
14. Add  4 cups of water and combine everything. You can check for spice & salt at this stage and you can add if needed. Stir well and close the lid.
15. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, spicy  Jackfruit  Biryani is ready to serve! We had this yummy biryani with mixed veg  raita!! After tasting this biryani, I really felt very bad for not trying this one for many years! It is that goodJ!

Note:

• Jackfruit should be cooked for some time with masala in simmer (step 12), otherwise it will be bland.
• Keep in mind while adding salt at the final stage since we have added salt while pressure cooking jackfruit.
• It is enough if we add cut raw jackfruit pieces measuring ¾ to 1 cup for  2 cups of rice.

Tags: Raw Jackfruit Biryani recipe, Palaakkai Biryani, Pala Pinju Biryani, Kathal Biryani, pala moose biryani, raw jackfruit recipies, Jackfruit Recipes, Biryani with raw jackfruit, How to prepare birayni using raw jackfruit? , Raw Jackfruit Pilaf, Palakkai Pulao

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Mutton Biryani / Goat Biryani (Seeraga Chamba Mutton Biryani)

Mutton Biryani/ Goat Biryani is the one which will tempt every non-vegetarian biryani lovers. I guess there will barely be anyone who will say “No” to this yummy biryani. Whenever I prepare a dish with goat meat/mutton, I take extra care because my son will eat mutton dishes only when it is extraordinarily delicious. He doesn’t like goat meat as much as chicken. I prepare chicken biryani quite often  because it is my son’s fav and I have already posted the recipe for Chicken Biryani.

Today, I made mutton  biryani with “Seeraga Chamba/Jeera Samba” rice instead of Basmati rice and it came out really delicious. This rice has its own flavor and it really adds its taste to the biryani.  In the Southern part of Tamilnadu, everyone uses this seeraga  chamba rice for making biryani. Even in  restaurants, they use only this rice for biryani. The very famous Dindigul Biryani recipe calls for this  seeraga samba rice. In Chennai, most of the restaurants use basmati rice except some like  “Dindigul Thalappakatti”.

The recipe for making Mutton Biryani in pressure cooker is very simple and easy to make. Today I think I can share the recipe for Mutton Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 3 cups
• Mutton/ Goat meat (boneless) – ½  Kg
• Onion (Big) – 4 Nos (chopped lengthwise)
• Tomato – 4 Nos.(Medium)(chopped)
• Green chilli – 3 Nos.
• Fresh Curd – 2  tbs
• Ginger, garlic, fennel & kuskus  paste – 2 tbs
• Chilli powder – 2 tbs
• Biryani powder – 1 tbsp
• Turmeric powder -1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

To grind:

• Ginger – 3” piece
• Garlic   - 15 pods
• Fennel – 1tbsp
• Kuskus  - 1 tsp

To roast & grind:

• Cinnamon – 1” piece
• Clove- 2 Nos.
• Cardamom – 2 Nos.
• Annasi poo – 1 No.

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Clean mutton well in running water , cut it to required size and keep it ready.
2. Dry roast the items given under “Roast & Grind” till you get nice aroma and grind it to a fine powder. Keep it aside.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
5. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
6. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
7. Then  add cleaned mutton , sauté well,  add half portion of coriander  & mint leaves.
8. Add required salt  and  3 cups of water, close the lid and wait for  4  whistles and 5 minutes in simmer.
9. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
10. Now open the pressure cooker, drain the mutton pieces and measure the gravy, add water so that the gravy+water =6 cups for 3 cups of rice and keep it aside.
11. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked mutton. Add ground masala powder prepared with items given under “Roast & Grind” in step(2) and mix everything well and cook  for 3 to 5 minutes.
12. Then add gravy+water (6 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.

Your delicious, hot, spicy  Mutton Biryani is ready to serve! I have served the mutton biryani with onion raita and my favourite  ElumbuSambar!!

Note:

• Usually I prefer adding  small mutton pieces as shown in the pic. If you like you can make it bigger.
• Cooking time for mutton varies and you should decide the whistles allowed while cooking mutton.
• You can prepare this biryani with basmati rice also.

Tags: Mutton biryani recipe, Dindigul Biriyani recipe, how to make mutton biriyani at home, Mutton biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton biryani recipe, seeraga chamba rice mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, goat meat biryani, goat biryani with basmati rice, mutton biryani with raita and elumbu sambar, hotel style mutton biriyani recipe, pressure cooker mutton biryani recipe

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Chicken Biryani

Preparation time :15 minutes     

Cooking time : 25 minutes

Serves 2 

Difficulty :  Medium

I won’t forget the very first time when I made biryani in 1996. My friends told me that it’s very easy to make biryani in a pressure cooker. So I wanted to try that ‘easy’ method and I asked for all the ingredients, its measures, method, and each and everything in detail. Once, my grandma had advised that the quantity of water that needs to be added for cooking the rice (for regular ponni rice) depends on the quality of the rice – more the quality, greater the amount of water to be added. This I took as a rule of thumb and decided it applied to biryani as well. So I thought, as Jeera Samba is a high quality rice, I needed to add one more cup of water than for normal ponni rice. I added 4 cups of water for 1 cup biryani rice and we got “Biryani Pongal” that day!!. That day, I realized how horrible mashed biryani tasted. After many trials and tribulations, I finally I came out with this method which will come out very well. I can assure you that this method will not deceive you and by practice, you will definitely excel!

Ingredients:

• Basmathi rice – 1 cup
• Chicken – ¼ Kg
• Onion (Big) – 1 (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 1 No.
• Curd – 1 tbs
• Ginger, garlic, fennel & kuskus  paste – 1 tbs
• Chilli powder – 1tbs
• Chicken masala / Biryani powder – 1 tsp
• Coriander powder – ½ tsp
• Turmeric powder -1 tsp
• Coriander leaves (finely chopped) – 1tbsp
• Mint leaves (finely chopped) – 2 tbsp
• Salt to taste

To grind:

• Ginger – 2” piece
• Garlic   - 10 pods
• Fennel – 1tsp
• Kuskus            - ½ tsp
• Clove- 1 No.
• Cardamom – 1No.

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 1 piece
• Cloves – 2 No
• Cardamom  - 1 No.
• Fennel seeds – 1 tsp
• Oil -2 tbs
• Ghee – 1 tsp

Method:

Clean chicken well using turmeric with water , cut it to required size and keep it ready. Take a pressure cooker, pour the oil, wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above and sauté till the raw smell of ginger garlic goes off. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance. Then  add cleaned chicken , sauté well,  add half portion of coriander  & mint leaves. Add required salt for chicken and a cup of water, close the lid and wait for  3 whistles and 5 minutes in simmer. In the mean time, wash the basmathi rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.

Now open the pressure cooker, drain the chicken pieces and measure the gravy, add water so that the gravy+water =2 cups for 1 cup of rice and keep it aside.

In a separate pressure pan, add ghee, sauté rice along with the balance coriander, mint leaves and the cooked chicken pieces for 2 minutes. Then add gravy+water (2 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.

Yummy Chicken Biryani is ready to serve with raita and chicken masala or talicha!!

Note:

1. Some people opt for directly adding rice to the chicken since chicken will get cooked easily. But, my vote is only for this method even it involves some more steps to follow. You will also realize this method worth following after tasting this biryani.

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