There are two ways of cooking beriyani. First, kachhi beriyani and second one is pakki beriyani. Pakki beriyani is cooking chicken and rice separately which most alike malaysian style beriyani. Kachhi beriyani is cook the chicken along with the rice and it is very time consuming. I prefer the taste of kachhi beriyani as the taste and smell is very distinct and more tastier. The one that I am going to show here is kacchi beriyani way.
Ingredients:
4 cups of Basmati or Beriyani rice
500g of chicken pieces
2 Onions (cut into ring)
1 tbsp of garlic
1 tbsp of Ginger
1 tomato
Corriander leaves
Mint leaves
Whole masala
Black pepper
Half packet of beriyani masala
1 cup of yoghurt
Salt
500g of chicken pieces
2 Onions (cut into ring)
1 tbsp of garlic
1 tbsp of Ginger
1 tomato
Corriander leaves
Mint leaves
Whole masala
Black pepper
Half packet of beriyani masala
1 cup of yoghurt
Salt
a. Pre-preparation:
1. Soak the rice for 60 mins. It is will make the rice expand in proportion.
2. Cut the onion into rings. Fry it in ghee or butter till it become dark brown. Put aside.
1. Soak the rice for 60 mins. It is will make the rice expand in proportion.
2. Cut the onion into rings. Fry it in ghee or butter till it become dark brown. Put aside.
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| Rice soaked in the water |
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| Fry onion |
b. Chicken-marinate:
Marinate the chicken together with ginger-garlic paste, tomato paste, coriander leaves and mint leaves, whole masala, 2 green chilies, black pepper and yogurt. Add the beriyani masala. Add 2 spoon of oil. Salt to taste. Keep it aside for 4 hours at most.
Marinate the chicken together with ginger-garlic paste, tomato paste, coriander leaves and mint leaves, whole masala, 2 green chilies, black pepper and yogurt. Add the beriyani masala. Add 2 spoon of oil. Salt to taste. Keep it aside for 4 hours at most.
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| Marinated Chicken |
c. Boil the rice:
Boil water and add 2 tea spoon of oil, salt, cardamon, bay leaves and cloves. Let the water come to boil. Taste the water for checking the salt. Pour the soaked rice and cook till half done. Remove the water.
Boil water and add 2 tea spoon of oil, salt, cardamon, bay leaves and cloves. Let the water come to boil. Taste the water for checking the salt. Pour the soaked rice and cook till half done. Remove the water.
d. Final-step:
Add marinated chicken at different pot. The good beriyani pot should have a thick bottom for less temperature. In my case, I'm using pressure cooker. Put the oil so that the chicken don't get burnt. Put the marinated chicken in a layer. Take the half cook rice and put it on the top of the chicken in a layer. You can add coriander, fry onion and saffron on the rice.
Add marinated chicken at different pot. The good beriyani pot should have a thick bottom for less temperature. In my case, I'm using pressure cooker. Put the oil so that the chicken don't get burnt. Put the marinated chicken in a layer. Take the half cook rice and put it on the top of the chicken in a layer. You can add coriander, fry onion and saffron on the rice.
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| Put the rice on the top of chicken in a layer |
Close the lid tightly so that the fragrance remains inside and the half cooked rice get cooked with the chicken. If you do not have a tight lid you can wrap a clean cloth on the lid. Cook in high temperature for 5 mins and less temperature for 25 mins.
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| The biryani Masala which I used |
Happy cooking!!!
