Chettinadu Chicken Biryani

CHETTINADU CHICKEN BIRYANI

METHOD:

* Grind garlic, onion, and ginger separately.

* Cut onions and tomatoes.

* Clean meat and cut into pieces.

* Soak rice.

* Heat oil in a heavy bottom vessel

* Add cinnamon, cardamom, cloves.

* Add onions, sauté till the onions turn brown in colour.

* Add garlic and a little coriander leaves, fry it.

* Add green chilies, mint leaves, curd, tomatoes, chili powder, and ground ginger and fry well.

* Add the meat to it and fry well.

* Add 2 glasses of water and cook the meat.

* Add remaining coriander, mint leaves and lime juice, cover and cook.

* Cook the soaked Basmati rice for 10 minutes.

* Take half of the Chicken gravy in a lagan; add one layer of Basmati rice. Add rest half amount Chicken gravy and Basmati rice in layer by layer. Sprinkle Coriander leaves, mint leaves, garam masala powder.

* Cover it with the lid and seal it with Aluminum foil. Cook it slow on the top of hot plate for 15-20 minutes.

* Open the lid, mix gently. Serve hot, garnish it with fried onion, slited green chili and tomato wedges. 

Dum ka Murgh

DUM KA MURGH

 Scroll down to see step by step process

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken	kg	1
2	Ginger garlic paste	tbsp	2
3	finely chopped Onions	no	2
4	Yogurt	1	bowl
5	Tomato puree	Tbsp
6	Green chili	no	2
7	Black pepper	Tbsp	1/2
8	Almonds	Tbsp	1/2
9	Fresh cream	Tbsp	1
10	Green cardamom	No’s	4
11	Oil	Tbsp	3
12	Red chili powder	Tbsp	1
13	Saffron	A pinch
14	Cloves	No’s	4
15	Turmeric Powder	Tbsp	1
16	Cinnamon stick	No’s	2
17	Lemon juice	Tbsp	2
18	Salt	To taste
19	Fine chopped coriander	Tbsp	1
20	Mint leaves for garnish	1 peice

METHOD:

* Heat oil and fry onion slices until brown then take out and spread on absorbent paper.  

* Mix and marinate chicken with fried onion, tomato puree, almond, red chili powder, green chili, turmeric powder, salt, black pepper powder, ginger and garlic paste, all spice powder, lemon juice, yogurt and saffron for 2 to 3 hours.

* Heat oil in large pan and add green cardamom, cinnamon stick, clove, black peppercorns stir for a while.

* Now add marinade chicken into pan and fry on medium flame.

* Add 1 cup water now simmer it for 2-3 minutes.

* Seal the vessel with aluminum foil.

* Put the sealed vessel on a heated grill or tawa to make it dum for around 8-10 minutes.

ssel with aluminum foil.

* Take out the Aluminum foil and finish with cream and seasoning.

* Garnish with fried onion, almond flakes and mint leaves.

* Serve hot with Indian bread.