Ambur Biryani

  1. 2 cups - basmati rice 
  2. 1/2 kg - chicken 
  3. 6 tbsp - oil 
  4. 2 - cinnamon 
  5. 3 - cardamom 
  6. 5 - cloves 
  7. 3 - onions 
  8. 1 tbsp - ginger paste 
  9. 1 cup - mint leaves 
  10. Coriander leaves, a handful 
  11. 2&1/2 tsp - red chilly powder 
  12. 1 tbsp - garlic paste 
  13. 1/2 tsp - biryani masala powder 
  14. 2 - tomatoes 
  15. 1 tbsp - lemon juice 
  16. 1 small cup - yoghurt 
  17. Salt to taste 

Wash and soak biryani rice for 15 mins and drain water and reserve.
Clean chicken pieces and drain water from it.
Take 2 pans and heat them simultaneously, In one pan, add water and allow to boil without covering with lid.
In the other pan, add oil and heat.

Add cinnamon, cardamom, cloves, wait to splutter.
Add chopped onion and roast it to golden in medium flame.
Add garlic paste and add chopped mint and coriander leaves.
Add ginger paste and toss continuously.
Add red chilly pwd, chopped tomato pieces, fresh lemon juice, yoghurd one by one with stirring.
Toss it in medium flame till oil separates ( approx for 5 mins )

In this stage, add chicken pieces, saute it in masala.
Add salt and required water.
Allow to cook for 10 mins.
Aadd soaked and strained biryani rice to the first pan with boiling water.
Allow the rice to get half cooked.
Transfer this rice to the biryani masala curry prepared above in the second pan.
Stir and close it with a lid.
Allow to cook in medium flame for 4 to 5 mins.

Remove from flame & cook it in dhum
For cooking in dhum , heat a strong dosa girdle on the flame.
Place the biryani pan on top of the girdle.
Now take a wide bowl, add 4 tumblers of hot water to it.
Place this bowl on top of the lid of biryani pan.
Keep the biryani in `dum` like this for 15 mins.
Once it is done, open the lid and fluff the biryani gently.
Garnish with chopped coriander leaves.
Serve hot with spicy curry and onion raitha.

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