Mum made our typical Sunday special lunch as we do at home, chicken briyani (with coconut milk), chilly chicken, dum aloo, raita and suji ka halwa. This Briyani is very unconvetional type very simple and easy too cook. The whole lot is mum’s recipe, hope you guys will enjoy as much as we did….Wish you all a happy weekend
February is heart month, so folks eat healthy, exercise some, no to smoking and have a perfect healthy heart!
Chicken 1.5 Kgs
Yoghurt 180 gram
Green chillies 7 slit (Fresh chilly paste would give more better flavour and taste)
Ginger garlic paste 2 tbspn
Garam masala 2 tbspn heaped
Mint leaves 2 spring (Coarsely chopped)
Mix all the above ingredients except chicken, check salt then throw in chicken and mix well until each piece is coated well with yoghurt mixture. Leave them around for 2 hours. I left them overnight in the refrigerator.
Oil 6 tbspn
Ghee 1 tbspn
Onions 3 large sliced
Cinnamon 2 inch - 3 numbers
Bay leaves 4
Green chilli 3 slit
Ginger garlic paste 1/2 tspn
Basmathi Rice 1kg
Coconut milk 600ml
Mint 2 handful coarsely chopped
Coriander 1 handful coarsely chopped
Soak the basmathi rice in water for about 30 minutes.
In pressure cooker or in a heavy bottom deep pan (I used heavy bottom deep pan) add oil and ghee wait until it is warm, throw in cinnamon, bay leaves, cloves and cardamom let them splutter. Next add in sliced onions and green chilli fry until it is golden brown. Next add in ginger garlic paste, sauté until raw flavour vanishes. Next add in the chicken marinate cook till water from the chicken come out and chicken is 70% cooked. Next throw in basmathi rice, 600 ml coconut milk mix well, check salt add chopped coriander and mint. Give one good mix, close lid and leave them to cook for about 30 minutes on medium heat. After 30 minutes, leave the pan in a larger pan filled with water for about another 30 minutes, it is different way of dum. If you are doing in pressure cooker leave another plate on hot plate(on medium heat) once the plate is warm place the pressure cooker on top of it let it stay on warm plate for another 30 minutes. Check after 30 mins, if you feel it is still not well cooked let them stay on dum for another 20 minutes. Give it a very gentle mix thoroughly and serve it warm
We added 600ml of coconut milk, it might change according to the variety of rice you use.
Boneless chicken 650 gram
Ginger garlic paste 1 tbspn heaped
Corn flour 1 tbspn
Chilly powder 2 1/2 tspn
Food colour 1 pinch
Garam masala 1/2 tspn
Salt according to taste
Good amount of oil for deep frying
Mix all the above the ingredients, except boneless chicken. Check for salt then mix chicken with marinate and let them for roughly for about 2 hours. Fry individual pieces of chicken till it is cooked and crispy outside. Serve with raw onions and lemon piece.