Pallipalayam Chicken Fry | Pallipalayam Chicken Masala

Pallipalayam Chicken Fry | Pallipalayam Chicken Masala is one of the simplest chicken recipes, yet a tasty side dish for rice as well as roti. This pallipalayam chicken is a specialty from Kongu Nadu and my recent addition to chicken recipes after having tasted at the restaurant Junior Kuppanna. This restaurant is very famous in Erode and serves the best dishes from kongu cuisine and they opened their branch in our neighbourhood 2 years ago. Since then I have been getting good feedback from my friends & colleagues that they serve the best non-veg items. Many people are visiting this restaurant from far off places but we never have visited it though there isn’t any specific reason. Very recently, Sundar and I went to this restaurant and my hub wanted to try something with less masala & oil. The waiter over there suggested this Pallipalayam chicken. I asked for the preparation and he explained a bit. I was really surprised to note that there was no trace of oil as we generally find in these types of recipes in other restaurants. We enjoyed the dish with hot chappatis & it tasted yum.

This dish has an interesting story behinds its name. Pallipalayam is a small town in Erode and the workers over there, mostly carpenters, had to camp in nearby towns for weeks to attend their jobs. In that case, they used to prepare this dish which needs minimum ingredients to have some food on the go. Since this dish originated from the people of Pallipalayam, it is named as Pallipalayam Chicken. 

Here we go for the recipe.

Ingredients:

Chicken (without skin)– ½ Kg

Shallots (finely chopped) – 5 Nos.

Garlic (finely chopped) – 3 tbsp

Turmeric powder – ¼ tsp

Salt to taste

For seasoning:

Oil – 3 tbsp

Fennel seeds – ½ tsp

Red chillies (broken into 2) – 10 Nos.

Curry leaves – few

Method:

Clean, wash and cut the chicken into medium size pieces.

In a non stick pan, heat oil and season with the items given “For Seasoning”.

Add the finely chopped garlic and fry till it gets golden brown & releases a nice aroma.

Then add finely chopped onion and fry till it turns golden brown.

Now add chicken pieces, turmeric powder & required salt and combine everything well. Cook with the lid covered in medium flame for about 15-20 minutes stirring in between.

No need to add water as the chicken releases water while cooking. If the dish dries out, add a handful of water.

When the chicken pieces are done, add some curry leaves and switch off & serve.

Tasty Pallipalayam Chicken is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this kongu special chicken dish with  dhal, rasam & curd.

Note:

Coconut pieces can be added at the end which I've not added.

Spice for this dish is totally from red chillies. You can increase / decrease the quantity as per your taste. You can also add some chilli powder & reduce the quantity of red chillies.

I’ve prepared this dish using chicken with bone. You can use boneless too. My suggestion is to use with bone as it is tastier.

Tags: Pallipalayam chicken fry recipe, Pallipalayam chicken masala recipe, Kongu special Pallipalayam chicken recipe, Kongu special chicken recipes, Kongu Cuisine, Kongu Nadu Special Recipes, Kongu recipes, Pallipalayam chicken recipe, Restaurant style Pallipalayam chicken recipe, Junior Kuppanna Special Pallipalaym chicken recipe, simple pallipalaym chicken masala recipe, pallipalayam chicken recipe with bone, pallipalayam chicken dry masala recipe, Kongu special pallipalayam chicken masala recipe, pallipalayam chicken (dry) recipe, Pallipalayam chicken story, How to prepare Junior Kuppanna special pallipalayam chicken at home? Simple chicken recipes. 

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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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Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala

Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala is a famous recipe from Chettinad cuisine. We can add pepper corns to any of the chicken dishes we make as it adds to the flavour & spiciness of the dish and hence Chettinad cuisine calls for using pepper in most of the dishes. Today I made simple pepper chicken masala, semi dry and it turned out well. I need not say much about this dish because it is a favourite dish for many! This recipe can be tried for treating cold and sinus problems.

Here is the recipe.

Ingredients:

• Chicken (without skin)– ½ Kg
• Shallots (finely chopped) – 15 Nos.
• Ginger garlic paste – 1 tbsp
• Tomato (finely chopped) – 1 No.
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Pepper jeera powder – 1 tbsp

For seasoning:

• Oil – 3 tbsp
• Cinnamon – 1’ piece
• Fennel seeds – ½ tsp
• Red chillies – 2 Nos.
• Curry leaves – few

Method:

1. Clean, wash and cut the chicken into medium size pieces.
2. In a non stick pan, heat oil and season with the items given “For Seasoning”.
3. Add ginger garlic paste and fry till the raw smell goes off.
4. Then add finely chopped onion and fry till it turns golden brown.
5. Then add tomato and sauté till it gets mashed well.
6. Add all masala powders except pepper-jeera powder and sauté until the masala gets cooked well and the oil leaves out from the masala.
7. Now add chicken pieces and combine everything well. Add a cup of water and required salt. Mix everything, cook with the lid covered in medium flame for about 15-20 minutes stirring in between.
8. When the gravy thickens, open the lid and add pepper-jeera powder. Mix everything and cook covered in simmer for about 10 minutes. Then open the lid and cook for about 2 minutes till all chicken pieces get coated with the masala. Switch off & serve.

Spicy Pepper Chicken Masala is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this pepper chicken with  dhal, rasam & curd. I have no words to say…I feel hungry again J! Try it for yourself!!!

Note:

• Tomato is optional, you can even leave this and follow the same method.
• To increase the spice level, don’t add chilli powder. Increase only pepper-jeera powder according to your taste.

Tags: Pepper chicken masala recipe, chettinad style pepper chicken recipe, simple peeper chicken masala recipe, pepper chicken without roasting, pepper chicken semi-dry masala recipe, chettinad pepper chicken masala recipe, pepper chicken (dry) recipe

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Murgh Methi | Chicken & Fenugreek Leaves Gravy

Today , a Pot-Luck  Lunch was organized at my husband’s office and I wanted to make a dish which I had not posted in my blog so far. The challenge was to make a dish that takes less time to cook and at the same time, be yummy enough to tickle everyone’s taste buds. The less time constraint was because I had to rush up to my office after finishing up work at home. So I decided to prepare Methi Murgh | Murgh Methi.

Methi Murgh is an interesting dish from Hyderabadi cuisine. It is a creamy chicken curry combined with the flavours of methi | fenugreek leaves | வெந்தய கீரை . I need not talk about the goodness of fenugreek leaves, which I’m sure you’re aware of already. This curry is a perfect party dish and goes well with plain rice, flavoured rice, roti |naan etc.

Here is the recipe of Methi Murgh!

Ingredients:

• Chicken – 1 Kg
• Methi leaves ( Baby) –  1 bunch
• Ginger garlic paste – 1 tbsp
• Onion (finely chopped) – 3 Nos
• Tomato (finely chopped) – 3 Nos
• Red chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Roasted cumin powder – 1 tbsp
• Turmeric powder – ½ tsp
• Garam masala powder – ½ tsp
• Curd – 3 tbsp
• Salt to taste

For seasoning:

• Oil – 3 tbsp
• Jeera – 1 tbsp

Method:

1. Wash chicken thoroughly and dice into required size, drizzle some turmeric powder, mix well and keep aside.
2. Cut the leaves portion alone using kitchen scissors without unbundling the bunch and place it in a bowl full of water. After some time, the leaves will float on water and the impurities will get settled down. Collect only the leaves, discard the bottom  and  repeat the same 2 to 3 times till you get only the leaves.  Keep it aside.
3. Grind tomatoes in a mixer grinder and keep it aside.
4. In a non-stick pan or heavy bottomed kadai, pour oil and season with jeera.
5. Add finely chopped onions and  sauté till the onions become brownish in colour.
6. Then add ginger-garlic paste and sauté till the raw smell goes off.
7. Add tomato puree and cook till the raw smell of tomatoes goes off and blend well with onions.
8. Add all the masala powders except garam masala powder and sauté well till the oil leaves out.
9. Now add chicken pieces, sauté for 3 minutes, pour 2 cups of water and cook it covered stirring in between.
10. When the chicken pieces are ¾th done, add curd, methi leaves and mix everything well. Cook on low flame with lid.  Check for spice & salt at this stage and if you want, you can add more now.
11. After 5 minutes, open the lid and check for the curry consistency. Allow it to become thick & glossy. Before switching off, add garam masala powder, gently mix everything and allow it to stand for 5 minutes with the lid closed.

Your delicious, creamy Murgh Methi is ready to serve!

Note:

• I have used baby(freshly sprouted) methi leaves and hence I have added straight away. But if you use fully grown leaves, sauté the cleaned leaves in a tsp of oil before adding to the gravy.
• Cashew nut paste can be added at the last step to thicken the gravy.

Tags: Methi Murgh recipe, Hyderabadi  Style Murgh Methi, Chicken with fenugreek leaves, Chicken curry with methi leaves, Chicken and baby Methi leaves curry, Chicken curry for rotis, chicken methi curry for variety rice, spicy chicken methi curry, creamy chicken curry with fenugreek leaves, Hyderabadi special chicken recipe

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Chicken 65 (Dry)

Chicken 65 is a “quick to make” starter with many interesting stories behind its origin. The 65 at the end of the name has many explanations. Some claim that this chicken dish is named after 1965 – the year it first appeared on Buhari’s menu. This trivia even features in some of the famous quiz programmes!

Today, I thought of making this dish for lunch as it had been a long time since I made this at home. I did not make this dish for a long time as we happened to go out for dinners frequently and whenever  we went out, we used to consume a lot of fried foods. So I have avoided even frying appalam | vadam at home. Otherwise, I feel it is always better to prepare the fried items at home once in a while  because the home-made dishes will be healthier since we use our regular masalas and not adding any harmful ingredients like food colour, ajinomotto, etc. So,  I made this for 2 reasons, one for  blog post and other,  my son. He is a fan of Gobi 65 as well as Chicken 65 and hence he thanked the blog!

Here  we go for the recipe of making Chicken 65  starter at home.

Ingredients:

• Boneless chicken  – 1/2  Kg.
• All purpose flour (Maida) – 4 tbsp
• Corn flour – 3 tbsp
• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tbsp
• Pepper powder – ½ tsp
• Garam masala powder or chicken masala powder – ½ tsp
• Turmeric powder – ½ tsp
• Thick curd – 2 tbsp
• Salt to taste
• Oil for frying

Method:

1. Wash chicken in running water and cube it into desired size. Squeeze out the water completely from the chicken pieces and keep it aside.
2. Take a large bowl,  mix all the above ingredients given above except oil. To this add chicken pieces and mix everything well. Mix until all the chicken pieces get  coated with the marinade. Allow to stand for about 30 minutes.
3. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the marinated chicken pieces  and spread one by one in the oil.
4. Cook in medium flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides.
5. Continue the process for rest of the batch.

Your hot, spicy, juicy  Chicken 65 is ready to serve.  It can be served as a starter or as a side dish for rice, pulao or rotis.

Note:

• I didn’t add any food colour in this recipe but in restaurants, they do. I got the colour as shown in the pic, so I feel that there is no need to add any colour.
• I feel the chicken breast suits the best for the recipe. You can also use chicken with bone.
• Don’t add water before adding the chicken pieces to the marinade because chicken will also leave out some water. Decide whether to sprinkle some water after mixing everything.

Tags: Chicken 65 recipe, Restaurant style chicken 65 recipe, Chicken fry, chicken breast pieces fry, Spicy chicken fry recipe, Quick starter recipe, chicken 65 dry, deep fried chicken 65. Deep fried chicken fritters, fried chicken fritters, starter recipe with chicken, quick starter recipe with chicken

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Chicken Pulao | Easy Chicken Pulao Recipe

Chicken pulao is a delicious rice variety made with chicken. It  needs less ingredients compared to regular biryani  and is aromatic enough to attract everybody at home to your kitchen. Instead of making regular chicken biryani everytime, we can try this pulao once in a while for a change – particularly when we are bored of adding regular masala stuffs. This chicken pulao  when combined with spicy gravy and raita is surely no way inferior to our regular biryani. This chicken flavoured pulao  will definitely be loved by the kids and is a treat to foodaholics!

Try this quick & easy to make yummy chicken pulao at once!

Ingredients:

• Chicken – ½ kg
• Basmati rice – 2 cups
• Onions (finely chopped) – 2 Nos
• Green chillies slitted) – 3 Nos
• Ginger garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Garam masala powder – 1 tbsp
• Curd – 2 tbsp
• Mint leaves (chopped) – ½ cup
• Cilantro | coriander leaves(chopped) – 2 tbsp
• Salt to taste
• Oil – 2 to 3 tbsp
• Ghee – 1 tbsp

To grind:

• Coconut gratings – ½ cup
• Green chillies – 7 Nos
• Fennel seeds – 1 tbsp
• Khus khus – 1 tsp

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1” piece
• Kalpaasi – 1 piece
• Star anise – 1 No
• Cloves (Lavang) – 4 Nos
• Cardamom (Elaichi) – 2 Nos
• Fennel seeds – 1 tsp

Method:

1. Clean chicken, wash thoroughly with water & turmeric  and cut into required size.
2. In a pressure pan, add oil and season with the items given “For Seasoning”.
3. Add chopped onions and sauté for a while, then add green chillies and ginger garlic paste, sauté till the raw smell goes off.
4. Add garam masala powder and turmeric powder, mix everything well, then add curd and sauté for a while.
5. Add chicken, mix everything and sauté for 5 minutes. Add ½ portion of mint leaves and cilantro, stir well. Add 1 cup of water and required salt. Stir well and close the lid. Pressure cook for 3 to 4 whistles.
6. Meanwhile, wash basmati rice , drain the water completely and keep it aside.
7. Also, grind the items given “To grind” in a mixie jar by adding a cup of water and squeeze out the milk from the ground paste using a colander. Keep it ready.
8. Now open the pressure pan, separate the chicken pieces and drain the gravy. Measure the gravy with the coconut milk prepared under step (7)  and make it 4 cups by adding  water, if needed so that  gravy+coconut milk +water =4 cups for 2 cups of rice and keep it aside.
9. In a separate pressure pan, add ghee, sauté rice along with the balance coriander, mint leaves and cooked chicken pieces.  
10. Then add gravy+coconut milk +water (4 cups) and  needed salt. You can check for spice also at this stage and you can add slitted green chillies  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, aromatic Chicken Pulao is ready to serve! I have served the pulao with spicy chicken masala!!

Note:

• You can add lemon juice at the end if you like tangy taste since I didn’t add tomatoes in this recipe.
• I have not used chilli powder at all in this recipe  but if you want you can add red chilli powder and minimize the green chillies used for grinding.
• Number of green chillies added should be decided based on one’s spice level and also considering the size and spiciness of chillies.

Tags: Chicken pulao recipe, Quick and easy chicken pulao, chicken rice recipe, Delicious chicken pulao recipe, Indian chicken pulao, Indian chicken rice varieties, easy to make chicken pulao, easy chicken pulao, spicy chicken pulao, Indian biryani varieties

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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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