Chicken Biryani

I have one word for this Biryani - Delicious!!! This dish is bursting with flavor and quick to make. Dum biryani is in rage these days, but I like this version better. The same method can be made with lamb, with a slight variation. Pressure cook the lamb for a couple whistles before starting the process.

Chicken - 2 lbs (Leg meat)

Onions - 1 big

Green Chilis - 6 to 8

Mint - Small bunch

Cilantro - Small bunch

Tomatoes - 3

Ginger Garlic paste - 1 1/2 tbsp

Coconut milk - 1 cup

Red chili powder - 1 tbsp

Biryani Masala - 1 1/2 tbsp

Salt - to taste

Basmati rice - 2 cups

Oil - 2 tbsp

Yogurt - 2 tbsp

Chicken marinade:

Marinate the chicken with 1 tsp salt, red chili powder, 1/2 tbsp ginger garlic paste and the yogurt.

Let the chicken marinate for an hour.

Soak the basmati rice in water for 1/2 an hour.

In a large pan, heat the oil. Add the sliced onion, green chilis and fry till soft.

Add the finely chopped mint and cilantro. 

Add the Ginger garlic paste and chopped tomatoes.

When the tomatoes are soft, add the marinated chicken and cook till its no longer pink.

Add the salt, biryani masala, and the coconut milk, rice and 1/2 cup water.

The chicken will release water while it cook. Adding more water will make the biryani mushy.

When the water starts to boil, close the lid and reduce to low.

Cook for 20 more min and check for the doneness of the rice.

Serve with raita or a side dish of your choice.

Sev and Ribbon Pakode

Crunchy, spicy, melt in your mouth. I don't have a sweet tooth, and love my savory stuff. I tried to make this healthier too...baking them instead of frying them. Trust me, somethings are best left to the deep fryer :) The same batter can be used for both. Also, you could make any shape in the press with the same. My mom would make these with double the besan to rice flour. I noticed that this is not the usual ratio. I like hers, so using the same ratio.

Besan - 2 cups

Rice Flour - 1 cup

Hing - 1 tsp

Carom seeds (Ajwain/Omam/Vamu) - 2 tbsp

Salt - To taste

Butter or Ghee - 2 tbsp (Melted)

Red chili powder - 2 tbsp

Oil - To fry

Water - To mix the dough

Muruku press

Method:

Mix all the ingredients except the ajwain and  oil in a bowl. Add water and mix till it forms a dough. This will be soft, yet firm.

Heat the oil. Use the sev attachment in the press, and fill it with the dough. Press into the hot oil, making a large round.

Wait till the bubbles subside and turn once. Fry till golden brown and remove onto an absorbant paper.

For the Ribbon pakoda, add the carom seeds to the rest of the batter and mix. 

Change the attachment in the muruku press and make the pakodas similar to the sev.

Cool and store in an air tight container.