Sep 30, 2008

Special chicken biryani for Ramzan

Ramzan won't be complete without Biryani
Visit here for the procedure of Dum biryani


Basmati rice 1 kg
Water- 1 litre
Milk- 500 ml
Chicken 1kg

Masala Paste

Grind these ingredients in a mixer ( ingredients from 1- 6 )

1,green chilly-10
2,cinnamon-4 sticks

4,fennel -2 teaspoon
6,peppercorn -10

Ginger garlic paste 2 tbsp
Coriander leaves 50 g
Mint leaves 25 g
Curd 150 ml
Tomato 150 g
Onion 1 kg
Black cumin seeds 1 tsp
Cinnamon stick 2 pieces
Bay leaves 2
Cashew nuts kismis 50 g
Cardamom 5
Ghee 200 g
Coriander powder 2 tbsp
Milk 500 ml
Saffron 1 pinch


1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well.
2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
3. Add the chicken pieces and cook well.
4. Soak the rice about 10 minutes and drain well.
5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour.
6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Drain rice. ( rice should not be over cooked. Cook the rice till 3/4 th done and grains remain seperate ).
7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer.
8. Make random holes through the rice with a spoon and pour into each a little saffron milk.
9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. Seal the edges with atta paste ( mix ¼ cup atta and water ). Keep this sauce pan over a Dosakkallu or Iron kadai. Cook on a slow flame for 15 minutes ( or bake in an oven at 350 * C for 20 minutes ). You should open the seal only at the time of serving. Serve with salad , pickle and pappadam.

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