SPICY CHICKEN BIRIYANI.

This is my first non veg rice item ''CHICKEN BIRIYANI'' that I adopted ''SRIVALLI'' who is expert in cooking and a wonderful lovable person. Her all recipes makes me tempt. I must appreciate her at the time of round up. She present the post soo neatly and also in order. Hats off to u dear. Am really glad to say I tired ur recipe and the taste was soo perfect and delicious with boondi raita. Thank u soo much srivalli for sharing us such a wonderful recipe.

The variation I have done is added garam masala powder. While cooking rice separetly in cooker I added a pinch of saffron. Thus it gives colour and a nice saffron flavour to the rice and finally garnished with fried onions. And for the plating, credit goes to my hubby. He shaped tomato and its a great idea filling inside with boondi raita. Have a look :)



INGREDIENTS FOR MARINATING CHICKEN.

250 gms Boneless Chicken.

1/2 cup Curd.

1 tsp Chilli powder.

1 tsp Coriander powder.

Turmeric powder a pinch.

1 tsp Ginger Garlic paste.

1/2 cup Mint Leaves.

1/2 cup Coriander leaves.

FOR RICE.

3 cups Cooked Basmati Rice.

2 Onions .

2 Green chillies.

1 tsp Chilli powder.

1 tsp Coriander powder.

1 tsp Ginger Garlic paste.

1 tsp Garam masala.

2"Cinnamon.

1 Bay leaf.

3 Cloves.

2 Cardamom.

Salt to taste.

2 tbsp Oil.

INGREDIENTS FOR MAKING FRIED ONIONS FOR GARNISH.

1 Onion.

2 tbsp gram flour.

Salt to taste.

Oil for deep frying.

Coriander leaves.

METHOD.

Clean and chop chicken to required size. Mix curd, chilli pd, coriander pd ,turmeric pd , Mint and coriander leaves to the chicken. Let it marinate for half an hour.

Heat oil in a pan, add all the whole spices followed by the onions and ginger garlic paste. Fry them till it turns brown. Add chilli pd , coriander pd , turmeric pd , garam masala and salt and fry them for 1 min. Then add the chicken marinadea and cook on high flame for 5 mins and simmer till the oil comes out.

Add the cooked basmati rice and stir.

In a bowl cut the onions as julienne. Mix it with gramflour and salt. Deep fry them in oil till its brown and crispy. Garnish them on the top of chicken biriyani also with coriander leaves.

Serve hot with ''Boondi raita''.

Am soo happy to send my entry to ''RICE MELA'' HOSTED BY SRIVALLI.

Also this has been bookmarked and sent to RUTH'S ''BOOKMARKED RECIPES POSTED EVERY MONDAY.

Also sending to ''CHICKEN EVENT'' HOSTING BY SRILEKHA

Enjoy!!