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Main Course

Non Veg Biriyani For Ginger-Garlic Lovers

A non veg dish - the meat can be replaced with chicken, mutton etc.

Ingredientsfor 2 servings

2 cup Basmathi or Jeera rice
1/2 kg Chicken
1 tsp Meat masala
1 nos Onion
11/2 inch Ginger
25 nos Garlic pods
3 tbsp Ghee
1/2 inch Cinnamon (Karugapatta)
4 - Cloves (Grambu)
1 tbsp Aniseeds (Perinjeerakam)
Salt, to taste
Boiling water double of rice measure
5 Drops Lime juice
1/2 Of Onion
Cashews, to taste
Raisins, as needed
20 g Coriander leaves
20 g Mint leaves Pudhina

Preparation

Step 1
Clean the chicken really well and marinate the chichen with meat masala really well. Set aside for atleast 1 hr (the more the better).
Step 2
Grind garlic ginger to a fine paste.
Step 3
Rinse the rice well and drain the water well. Set aside.
Step 4
Heat the ghee in a utensil.
Step 5
Drop in thinly sliced onion and cook until it turns brown followed by cashews till it turns golden. When done, set aside.
Step 6
Drop in cinnamon, cloves and aniseed and stir.
Step 7
Drop in the finely sliced onions and cook until it has softened.
Step 8
Add rice to it and fry the rice for around 5 minutes on low heat.
Step 9
Add boiling water along with salt and lemon juice.
Step 10
When it starts boiling, cover the lid and let it cook for about 10 minutes on a low flame.
Step 11
When done, put in a bit of saffron for colour.
Step 12
Cover the lid and set aside.
Step 13
To make the masala, make a paste of ginger, garlic and green chilly.
Step 14
In a utensil, heat around 4 tbsp of ghee.
Step 15
Fry onion till it softens.
Step 16
Add the grinded paste of ginger, garlic and chilly to it and cook until a cooked smell comes.
Step 17
Add the curd and stir till its well mixed.
Step 18
Add the marinated chicken to it and allow it to cook on a low flame.
Step 19
Wait for around 10 minutes for the chicken to cook.
Step 20
When done, open the lid and allow the curry to thicken on low heats.
Step 21
Add salt, if required.
Step 22
In a serving bowl, layer the rice and chicken, that is, first make a layer of rice and then chicken on top, spinkle some coriander and pudina leaves followed by another layer of rice then chicken then coriander leaves and mint leaves.and so on.
Step 23
When the last layer of rice is made, sprinkle the rest of coriander and pudhina leaves on top along with the fried onion and cashews.
Step 24
Cover the lid and heat on a low flame for around 3 - 5 minutes.
Step 25
When time to serve, serve with lots of love.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Ingredientsfor 2 servings

2 cup Basmathi or Jeera rice

1/2 kg Chicken

1 tsp Meat masala

1 nos Onion

11/2 inch Ginger

25 nos Garlic pods

3 tbsp Ghee

1/2 inch Cinnamon (Karugapatta)

4 - Cloves (Grambu)

1 tbsp Aniseeds (Perinjeerakam)

Salt, to taste

Boiling water double of rice measure

5 Drops Lime juice

1/2 Of Onion

Cashews, to taste

Raisins, as needed

20 g Coriander leaves

20 g Mint leaves Pudhina

Preparation

Step 1

Clean the chicken really well and marinate the chichen with meat masala really well. Set aside for atleast 1 hr (the more the better).

Step 2

Grind garlic ginger to a fine paste.

Step 3

Rinse the rice well and drain the water well. Set aside.

Step 4

Heat the ghee in a utensil.

Step 5

Drop in thinly sliced onion and cook until it turns brown followed by cashews till it turns golden. When done, set aside.

Step 6

Drop in cinnamon, cloves and aniseed and stir.

Step 7

Drop in the finely sliced onions and cook until it has softened.

Step 8

Add rice to it and fry the rice for around 5 minutes on low heat.

Step 9

Add boiling water along with salt and lemon juice.

Step 10

When it starts boiling, cover the lid and let it cook for about 10 minutes on a low flame.

Step 11

When done, put in a bit of saffron for colour.

Step 12

Cover the lid and set aside.

Step 13

To make the masala, make a paste of ginger, garlic and green chilly.

Step 14

In a utensil, heat around 4 tbsp of ghee.

Step 15

Fry onion till it softens.

Step 16

Add the grinded paste of ginger, garlic and chilly to it and cook until a cooked smell comes.

Step 17

Add the curd and stir till its well mixed.

Step 18

Add the marinated chicken to it and allow it to cook on a low flame.

Step 19

Wait for around 10 minutes for the chicken to cook.

Step 20

When done, open the lid and allow the curry to thicken on low heats.

Step 21

Add salt, if required.

Step 22

In a serving bowl, layer the rice and chicken, that is, first make a layer of rice and then chicken on top, spinkle some coriander and pudina leaves followed by another layer of rice then chicken then coriander leaves and mint leaves.and so on.

Step 23

When the last layer of rice is made, sprinkle the rest of coriander and pudhina leaves on top along with the fried onion and cashews.

Step 24

Cover the lid and heat on a low flame for around 3 - 5 minutes.

Step 25

When time to serve, serve with lots of love.