Usually we always use chicken briyani with coconut milk, ghee r with butter..this briyani is completely different from those usual way of preparing..i used thick yoghurt instead of coconut milk n used canola oil instead of ghee r butter..else other process r same as we do for briyani...spicy, tasty, flavoursome chicken briyani..we enjoyed with onion raitha..this briyani will be prefect for diabetic people,also to people who take much care on their health..
2cup Raw Basmati rice
2nos Big onions
3nos Green chillies slit opened
2nos Whole spices (bayleaves, cloves,cinnamon sticks,cardamoms,star anise)
1/2tsp Fennel seed powder
2tsp Ginger garlic paste
1tsp Garam masala powder
2cup Thick Yoghurt
1/4cup Canola oil
1/4cup Mint leaves chopped
1tsp Lemon juice
1/2kg Chicken boneless pieces
1/2tsp Garam masala powder
1tsp Red chilly powder
2tbsp Thick Yoghurt
1tsp Ginger garlic paste
Wash thoroughly the chicken pieces with turmeric powder...add the rest of the ingredients for marination n arrange them in a box, let them get marinated atleast for 4hours r else overnite, i prefer overnite...
Now heat the oil in a thick bottomed vessel r pressure cooker...add the whole spices to the hot oil n fry them until they turn brown..cut the onions as thin slices (lengthwise) n chop the tomatoes as small pieces...add them to the spices with ginger garlic paste n cook everything until the raw smell goes away..at this stage, onion, tomatoes will be completely mushy n the oil will get separates, add the marinated meat to the vessel n cook until they change their colour, also add the slit opened green chillies, garam masala powder, fennel seed powder,mint leaves n cook everything for a while...add one more cup of water to the thick yoghurt n make them as three cups...meanwhile wash the basmati rice n drain the excess of water in a strainer....
Add the three cups of thick yoghurt to the spiced meat n bring them to boil...can fry the basmati rice separately with some oil r else can add directly to the boiling masala...here i added directly to the vessel without dry roasting the rice...stir them well so that the rice will get completely mixed with the masalas...add enough salt, check for the spices, can add more chilly powder if u want them more spicy...close the vessel r pressure cooker with lid, cook them in medium high flame.. put off the stove after 2hisses for the pressure cooker r cook until the water get absorbed by the rice completely for the vessel...
Serve hot with any choice of raithas r simply with boiled eggs..
Sending this delicious briyani to: Rice Mela by Srivalli
Eat Healthy - Fight Diabetes by Sangeeth
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