Friday, 20 November 2015

Anjappar Style Chicken Biriyani

Anjappar style chicken biriyani, quick, tasty and aromatic biriyani. I used to have this biriyani from Anjappar restaurant , so thought of trying at home. Here is recipe for you all to try. 

  • Basmati Rice 2 cups
  • Chicken 1/2 kg
To marinate
  • Turmeric Powder 1/4 tsp
  • Red Chilli Powder 1/2 tsp
  • Lemon juice 1 tsp
  • Curd 1 tbsp
  • Salt
For the Masala
  • Ghee 2 to 3 tbsp
  • Oil 2 tbsp
  • Cinnamon 1 inch stick
  • Cloves 5 nos
  • Cardamom 4 nos
  • Bay leaf 2 
  • Star Anees 2 
  • Fennel seeds 1/2 tsp
  • Cumin 1 tsp
  • Onion 2 medium size, sliced thinly
  • Ginger Garlic Paste 1 tbsp
  • Green Chilli 4 nos, slited
  • Tomato 2 nos
  • Red Chilli Powder 1 tsp
  • Garam Masala Powder 1/2 tsp
  • Biriyani Masala Powder 1/2 tsp
  • Mint and Coriander Leaves 1/4 cup, chopped
  • Salt

Clean and out chicken and marinate with ingredients under 'to marinate' and keep aside for 1 hours the fridge.

Wash and drain basmati rice and set aside. 

Heat ghee in a pressure cooker , add the basmati rice and little salt , fry in low medium flame, till it turns slight golden colour and crispy. Now take the rice from the pan and keep aside. Add 1 tbsp of ghee and 3 tbsp of oil and heat it. Add cinnamon, clove cardamom, bay leaf, fennel seeds, cumin seeds and star anise, fry for a minute. Add thinly sliced onions and fry till light brown. Add slit green chillies and ginger garlic paste, saute for 2 minutes. Add sliced tomatoes and cook until soft and mushy. Now add the marinated chicken pieces and fry for 2 to 3 minutes. Add finely chopped mint and coriander leaves. Now add 3 and half cup water and mix well. Add red chilli powder, salt, biriyani masala powder and garam masala powder and mix well. Let it boil for a minute in low flame. Now add the fried basmati rice and stir in gently. Taste and adjust salt. Close the cooker and keep the flame in medium low flame . After one whistle, simmer the flame and keep for 5 minutes as dhum. Garnish with mint and coriander leaves. Its ready to serve now. Serve with Pickle and Onion Raita. 

NB: If you get Marathi Moghu spice please add that, i didn't get those so added star anise instead. Enjoy cooking..

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