Salem Chicken Biryani, Seeraga Samba Chicken Biryani

        Salem style Chicken Biryani has its unique specialty made with seeraga samba rice gives a special taste to it. Though it looks plain less textured, its taste cannot be beaten. Its goes very well with Salem chicken salna and raita. I usally love when served in plantain leaf  where the combination adds extra aroma to the recipe. 

Ingredients :

Chicken - 1/2 Kg                                                                      Cooking Time : 30 -45 Min

Seeraga Samba rice - 1 Cup

Onions - 1 Cup                                                                          Serves : 2 People

Tomato - 1

Green Chilly - 4

Bay leaf - 3

Cardamom - 3

Cloves - 3

Cinnamon - 1 inch

Marathi Mooku - 2

Ginger/ Garlic paste - 2 Tsp

Mint Leaf - 1 Bunch

Turmeric - A pinch

Ghee - 2 Tbsp

Oil - 4 Tbsp

Salt - 2 Tsp

Water - 2 Cups

Salem Chicken Biryani

Method :

              

Cut the onions, green chilly and tomato. Keep all the biryani ingredients aside. Heat the oil in pressure cooker. Add all the dry biryani masala's.

                              

Add Onions and stir it for few minutes, then add green chilly, ginger/garlic paste. Stir well for few more seconds. Then add tomato and cook until it turns soft. Finally add the mint leaf and curry leaf.

                              

Before you start everything pressure cook the chicken with turmeric and 2 drops of castor oil. Soak the Rice in water for 30 Minutes.

                                     

Add the cooked chicken pieces, measure the water quantity used to cook chicken(2 cups water wholly)if needed add extra water and add salt. Once the water gets to boil add the soaked rice. Add Ghee and stir it.(Note: You can even add half portion of coconut milk reducing the water)

                             

Once you note the water level has been reduced, simmer the stove to its very lowest and close the lid. Allow it to cook for 15 minutes. Open when the pressure is gone. Stir it and transfer it to a serving bowl.

                                      

Enjoy with Salem chicken salna and raita.

Thank You. See you in next post.

Plz post your comments below.

Instant Mutton Briyani, Mutton Dum Briyani

Ingredients :

Mutton / Goat - 1/2 Kg                                                       Preparation Time : 45 Minutes
Basmati Rice - 2 cups
Onions - 1 cup                                                                    Serves : 4 - 5 people
Tomato - 2 large
Mint leaf - 1 bunch
Curry leaf
Cilantro leaf
Turmeric - 1/2 Tsp
Ghee - 2 Tbsp
Oil - 4 Tbsp
Salt
Sakthi  Biryani Masala - 2 Tbsp

Method :

          Wash and clean the mutton. Drain the water completely. Add 1 tbsp Sakthi Briyani masala to the mutton and marinate it for 30 min.
         Heat oil in the pressure cooker and add chopped onions. Saute until slight golden brown. Add tomatoes, mint leaf, curry leaf.

                              

Add 1 tbsp sakthi briyani masala, Turmeric powder and mix it well. Add coriander leaf.

                                          

 Add the marinated mutton in the pressure cooker. Mix it well. Add 1 cup water and pressure cook the mutton for 3 whistles.

                             

Once the mutton gets cooked add 3 cups water,once the water boils add basmati rice. Add 2 Tbsp ghee. Stir occasionally until water gets almost dried.

                             

 Close the pressure cooker and simmer the stove to lowest temperature for 15 minutes. You can also place the cooker on a dosa tava if your pan is sensitive to extreme heat. Once the pressure is released completely Mix the briyani. Add some more ghee if needed..

                            

Enjoy mutton briyani with boiled egg.

Have a nice lunch.

See you in next post.
Thank You.

Hyderabadi Chicken Biryani

                  I love trying varieties of biryani receipes. Here we'll go with Hyderabadi Chicken Biryani, a most popular Biryani of Andhra. This is the second time i cooked this biryani. It will look like a time consuming process but practice makes it less complicate. Come lets try.

Onions - 2 Cups

Ingredients :
To Marinade
Chicken - 1/2 Kg                                                             Marinade time : 30 Min
Ginger/garlic paste - 2 Tbsp                                           To Cook Rice : 10 Min
Chilly Powder - 1 Tbp                                                    To cook chicken : 15 min
Turmeric Powder - 1/2 Tsp                                             Final Process : 20-30 Min
Coriander Powder - 1 Tbsp

Hyderabadi Chicken Biryani

Garam Masala Powder - 1 Tsp
Pepper Powder - 1/2 Tsp
Cumin Seeds - 1 Tsp
Cardamom - 3
Cinnamon - 2''
Aniseed - 3
Green Chilly - 2
Coriander Leaf - 1 cup
Mint Leaf - 1 Cup
Bay Leaf - 1
Fried Onions - 1/2 Cup
Yogurt - 1 Cup
Lime Juice - 1 Tbsp
Salt
Oil - 4 Tbsp

Basmati Rice - 1 1/2 Cup
Saffron - A pinch soaked in water
Salt
Onions
Extra Mint leaf + Coriander leaf Chopped

Method :
             Mariande all the ingredients together for 30 minutes. Soak the rice too. Heat the pressure cooker or a large pan with 1/4 cup oil. Golden fry all the onions well.

                                

Add the marinated chicken mix to the onions in the cooker. Let the chicken cook until half way. Until no water is left in the chicken. We'll have to prepare rice beside this.

                                

Boil water in a vessel and add the soaked rice to it. Add 1 Tsp cumin seeds to it. Cooking rice to its right consistency is the main process here. The rice has to been 80 percent cooked. 

                                

  Once done filter the water from the rice to a separate vessel. The chicken is also half done. Transfer 2/3 of the chicken gravy to a separate bowl.

                                

     Here you have to make layers with the cooked rice and chicken gravy. Three layers of Chicken gravy and two layers of rice. So split both chicken gravy and rice accordingly. 

                                

Once you are done with the layer of rice, add chopped mint/ coriander leaf, sprinkle few drops of Saffron. Then proceed with chicken gravy. Finally you'll get filled up with five layers totally.

                                

Cover the pressure cooker with the lid and simmer the stove. If you are using a pan cover with foil sheets and place it on a tava. It take approx 20 -30 minutes for the rice to be ready. You don't have to stir it. 

Serve hot with chicken curry and raita. 

Thank You,

Dhamaya.

Mushroom Briyani

              Here's the Mushroom briyani recipe.

Ingredients :
Basmati Rice - 1 Cup
Mushroom - 3 Cups                                                 Preparation Time : 30 Min
Onions - 1 Cup
Tomato - 2    
Ginger/Garlic paste - 1 Tbsp                                     Serves : 4
Green Chilly - 4

Bay Leaf - 2
Cardamom - 3
Cinnamon - 1'' size
Cloves - 3
Star Anise - 2
Mint leaf - 1 Bunch
Coriander leaf / Curry Leaf
Turmeric -1/2 Tsp
Coconut milk - 1 Cup
Water - 1 Cup
Salt - 1 Tbsp
Ghee
Oil

Method :

Chop tomatoes and onions. Clean and cut mushroom.

                                

Heat a pan with 4 Tbsp oil, add Bay leaf, Cardamom, Cinnamon, Cloves, Star Anise , Saute it for few seconds. Then add Green Chilly and Ginger garlic paste. Saute it until raw smell goes off.

                               

Add onion and tomatoes. Cook until tomatoes softens. Then add Mushroom,Mint leaf, salt and Turmeric.

                              

Stir all the ingredients well. Add coconut milk and water (1:2 Ratio). Add 2 Tbsp ghee to it.

                              

Once the water gets to boil well, add the soaked basmati rice. 

                             

Check salt and close the pressure cooker lid. Simmer the stove to low flame. Switch off the stove in 12 Minutes. Open the lid and and stir the rice carefully.

                             

You''ll get nice aroma. Coconut milk gives nice flavor to the rice. Serve hot with Pachidi.

Thank You. See you in next post.