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Main Course

Easy Naadan Chicken Biriyani

A slow-assembled chicken biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 6 servings

1 kg Chicken
4 cup Rice
6 Onion
4 Tomatos
5 Green chilly
11/2 tsp Garam masala
4 tsp Chilly powder
1 tsp Turmeric powder
1 Carrot
2 tbsp Ginger garlic paste
10 Raisins
10 Cashew nuts
1 Cunnamon stick small
6 cup Water
Salt, to taste

Preparation

Step 1
Marinate the chicken with chilly powder,turmeric powder and salt to taste,set aside for 15 minutes.fry in hot oil the chicken pieces in oil until brown colour and set aside.
Step 2
Wash rice well and drain in colander for at least 30 minutes.
Step 3
In a large skillet in 4-5 tbsp coconut oil fry onion until it is soft and golden.add tomatos,green chilly,ginger garlic paste,coriander leaves,turmeric powder,garam masala and salt to taste.fry stirring constantly for 5-10 minutes.when the mixture is thick and smooth add chicken pieces.turn off the stove.
Step 4
In a cooker heat the oil add onion,cinnamon stick,carrot,water,rice and salt to taste.close the cooker.put on weight and let the cooker for one whistle.off the stove.keep the cooker closed for 20 minutes.
Step 5
For biriyani rice take some mint leaves,fried onion,cashew nuts and raisins.
Step 6
Mix the rice with the above ingredient and 1/2 tsp garam masala.mix 1/4 tsp turmeric powder with milk and spread it over the rice for colour.
Step 7
Serve it hot.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

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Main Course

Easy Naadan Chicken Biriyani

A slow-assembled chicken biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 6 servings

1 kg Chicken
4 cup Rice
6 Onion
4 Tomatos
5 Green chilly
11/2 tsp Garam masala
4 tsp Chilly powder
1 tsp Turmeric powder
1 Carrot
2 tbsp Ginger garlic paste
10 Raisins
10 Cashew nuts
1 Cunnamon stick small
6 cup Water
Salt, to taste

Preparation

Step 1
Marinate the chicken with chilly powder,turmeric powder and salt to taste,set aside for 15 minutes.fry in hot oil the chicken pieces in oil until brown colour and set aside.
Step 2
Wash rice well and drain in colander for at least 30 minutes.
Step 3
In a large skillet in 4-5 tbsp coconut oil fry onion until it is soft and golden.add tomatos,green chilly,ginger garlic paste,coriander leaves,turmeric powder,garam masala and salt to taste.fry stirring constantly for 5-10 minutes.when the mixture is thick and smooth add chicken pieces.turn off the stove.
Step 4
In a cooker heat the oil add onion,cinnamon stick,carrot,water,rice and salt to taste.close the cooker.put on weight and let the cooker for one whistle.off the stove.keep the cooker closed for 20 minutes.
Step 5
For biriyani rice take some mint leaves,fried onion,cashew nuts and raisins.
Step 6
Mix the rice with the above ingredient and 1/2 tsp garam masala.mix 1/4 tsp turmeric powder with milk and spread it over the rice for colour.
Step 7
Serve it hot.