Nothing can bring a loads of happiness other than biryani for a true biryani lover like me :) This tasty biryani is prepared using freshly ground curry leaves and pepper powder. The freshly ground curry leaves and pepper powder enhances the taste and flavour of the biryani. Red chilli powder is not included in this recipe. The measurement of pepper powder given in this recipe gives a perfect taste but to make it more spicy, adjust the quantity of chillies or pepper powder according to taste bud. Onion raita or any varieties of raita goes perfect with this biryani.
2 Tbsp Oil
1 Tbsp Gingelly Oil ( can also substitute with regular cooking oil )
2 Bay leaves
1/2 inch Cinnamon stick
Small piece of Biryani flower
1 Star anise
1 Dry Kapok buds / Marathi Moggu
1 Cup Basmati Rice
2 Onions, Sliced
3 Green chillies, slitted
1 Tomato, made into fine paste
Few Mint leaves
1 Tsp Ginger - garlic paste
2 Capsicum / bell pepper, chopped
1 1/2 Cups Water
To Marinate Chicken :
250 gms Chicken pieces
1 Tbsp Pepper powder
6 - 7 Sprig of Curry leaves, dry roasted and made into fine powder
2 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder
Wash the soak the basmati rice for 30 minutes.
Marinate the chicken pieces by adding the given ingredients in "To Marinate Chicken" for 30 minutes.
Heat 3 Tbsp of oil in a heavy bottomed pan or cooker and add all the spices ( Bay leaves, Elachi, Cinnamon stick, Biryani flower, Star anise, Dry Kapok buds / Marathi Moggu and Cloves ).
Fry it for half a minute and add green chillies followed by mint leaves, sliced onions and ginger garlic paste.
Saute till the onions turns light brown color and the raw smell of ginger garlic goes off.
Add tomato paste and saute it for a minute.
Now add the marinated chicken, mix well and cook it for couple of minutes in a medium flame.
Now add the required amount of salt and 1 1/2 cups of water.
Once the water starts boiling, drain the water from rice and add it to the pan or cooker.
Simmer the flame, cover the pan or cooker with aluminium foil and place an iron pan to avoid steam to escape.
Cook it for 20 minutes or till the rice gets cooked.
Once done, garnish with Mint leaves and serve hot.
Serving Options :
Serve hot with Onion Raita or any varieties of Raita.