Well having decided on Rice items for this week, sure has me in a fix! Have been breaking my head for rice dishes not using the whole rice as such. Now this is really a tough job, when I think that we South Indians, atleast can’t think of rice without actually having it as such for lunch and dinner! Hubby dear, for one, sure used to love rice. For him, if I don’t make rice for a meal, he used to feel it was incomplete! Thank God, he has come out of that zone, now he can’t think of eating rice at nights. We sure have come a long way when we think of our attachment to rice and its varieties. But yes, it does feel good to dig into a well done biryani.
In my quest to get the perfect biryani as its in my dear hubby’s mind, had me referring quite a lot of cookbooks to get the perfect one! He says I have done it, but not sure if I can meet his memories of childhood fantasy! I am sure if that place can’t for now! That’s the hold our memories have on us right! Anyway this version of yet another type, was good to enjoy on a Sunday lunch. It sure was tasty, though its been a while since I made this!
Basmati Rice – 450 gms
Chicken – 500 gms
Onions – 100 gms
Tomato – 50 – 60 gms
Mint leaves – a few springs
Ghee – 100 gms
Coriander leaves – 1/4 bunch
Ginger – 5 gms
Green Chilis – 5 gms
Garlic – 3 flakes
Curds – 225 gms
Red Chili powder – 1 & 1/2 tsp
Turmeric a pinch
Cardamom, Cloves, Cinnamon – 5 gms
Bay leaf – 1
Shahi Jeera – 1/4 tsp
Roasted Cashew – 8 – 10 whole
Method to prepare:
Wash, cut the chicken into small pieces. Chop the onions, coriander and mint.
Grind the ginger, garlic, chilies into a fine paste.
Heat ghee and add shahi jeera, Cardamom, Cloves, Cinnamon, Bay leaf, then saute onions till golden brown. Then add the ground masala, chili powder, turmeric powder, mint and coriander leaves, Fry for 2 mins. Then add the chopped tomato and fry till it becomes soft.
Once its well done, add the chicken pieces. Brown it for 2 mins, then add 1 cup water, curds and cook with lid for 10 – 15 mins, till you get a thick gravy.
Remove the lid and add the rice with 1 & 1/2 cup water. Simmer for another 10 mins.
Once the 10 mins is done, remove and gently stir. Garnish with finely chopped coriander and roasted Cashews.
This is for my Rice Mela Event.