Briyani On Christmas Eve
I have posted here the recipe and the photo of my preparation on Christmas Eve. Generally in South India, Briyani is made on the Christmas day. For me, my mom stays two streets away from my home – I call it a day off for my cooking and would feast on my mom’s preparation.
Here goes my recipe on Christmas Eve…
Ingredients:
300 gms Basmati Rice
300 gms Chicken
1/4 cup curd
4 tblsp Ginger-Garlic Paste
3 Green Chilli
3 Big Onions (sliced)
3 medium sized tomato
1 tsp Red Chilli Powder
1/4 tsp turmeric powder
1/2 cup Coriander Leaves (chopped)
1 cup Mint Leaves (chopped)
2 Cardamom
1 inch Cinnamon
2 Bay leaves
4 cloves
6 tbl spn Oil
6 table spn Ghee
2 tbl spn lemon juice
Salt to taste
Method:
1. Heat oil and ghee in a pan/vessel that you might use for making Briyani. Add all the spices cardamom, cinnamon, cloves and dry Bay leaves
2. When the cloves gets swelled up ready to burst , add chopped onions and saute till golden brown.
3. Add ginger garlic paste and green chilly – saute till the raw smell of ginger garlic goes off and that you get a nice aroma.
4. At this stage add corriander and mint leaves – saute them
5. Then add tomato and saute till it becomes and pulpy. Now add curd, turmeric powder, chilli powder and then chicken – Cover the lid and let it get cooked for 5 mins
6. Now add water ( for 1 cup rice add 1 1/2 cup water) and let it boil along with the sauted ingredients. Add Salt to taste. When the water boils, add basmasti rice ( 7-10 mins soaked basmati rice :just before you start sauting the ingredients you could soak the basmati rice in water)
7. You should cook in medium to low flame. Towards the end(last 5-10 mins) you should let the rice get cooked in medium with a tight lid.
8. Dont overcook the rice, as basmati rice tends to get cooked faster, suggest be cautious on the timing.
9. Once the rice is cooked, turn off the flame, add lemon juice , 2 tbl spn ghee and stir it slowly so that the rice don’t get breaked.
10. Add Coriander leaves and serve hot
Happy Cooking!
Sarah's Kitchen 