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| Immediately transfer to a serving tray gently. |
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| Briyani after pressure cooking. |
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| Pressure cook it in low heat for 6-8 minutes without any whistle and switch off. |
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| Cook the rice before closing the cooker, till we see almost all water is absorbed and only an inch stands above rice. |
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| After adding the required water to cooked chicken masala, bring it to rolling boil. After that only we add soaked rice. |
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| Serve this delicious Dindigul chicken briyani with onion raita. |
Ingredients:
Long Basmathi rice - 3 1/2 cups
water - 5 cups
( 3.5 cups x 2 - 2 = 5 cups)
Chicken - 3/4 kg (almost 2 lb)
(with bone / leg piece is good.)
salt - To taste
Green chilly - 3
Red onion - 1 (big)
Tomato - 4
Lemon - 1/2
ghee - 1/2 cup
turmeric - 1/2 tsp
red chilly powder - 1 tsp
garam masala powder - 2 tsp
thick curd - 1/2 cup (optional but tastes good)
Paste 1:
cilantro - 10 plants (leaves only)
mint leaf - 10 sticks (leaves only)
green chilly - 4
Paste 2:
Ginger - 2 inch
garlic - 10 pearls
For tempering:
cinnamon - 3 inch long
star aniseed - 1
Sea weed (kalpaasi) - 2 curls
Nutmeg (jathikkai) - a tiny bit
mace - 1/4 of a flower
cardamom - 5
cloves - 6
Preparation:
Clean the chicken and cut it in to big pieces. Rinse and keep aside.
Add a tsp of salt , curd, red chilly powder, turmeric powder, garam masala powder and leave it for an hour.
(overnight marination inside fridge yields very tasty juicy chicken pieces in biryani).
Chop the onion in lengthwise.
Chop Tomato, green chilly, few cilantro, mint into small pieces.
Grind ginger and garlic together to a fine paste.
Separately grind cilantro, mint, green chilli to a very fine paste.
While we start tempering, rinse and clean the rice. Soak it in water for 10 minutes , drain water and let it remain for 1/2 an hour (while we saute and cook the meat). Don't soak for more time. The rice may break by over-soaking.
Method:
Heat ghee in a pressure cooker.
(Now Soak the rice in room temp water for only 10 minutes).
Toss in the items given for tempering.
Immediately add the chopped onion and fry till it becomes golden brown.
Add the ginger garlic paste and stir well till the raw smell vanishes (less than a minute, don't let it get red).
Now add the finely chopped tomato and cilantro paste (paste 1). Saute till the tomato gets mashed and oil starts showing off.
Now put the chicken pieces and pressure cook it for 3 whistles.
After the pressure is released, open the cooker.
Add water and bring to a boil.
Check salt and taste. Add more salt if needed.
Add the soaked rice and continue cooking without closing the lid.
Continue cooking in medium flame until the rice absorbs water and almost 1 inch of water stands above rice.
Now sprinkle juice of 1/2 lemon and close the pressure cooker.
Put the pressure valve and reduce flame to minimum.
Cook in this low flame for 6 - 8 minutes ( don't allow for a whistle).
Switch off.
After the pressure is released , open the cooker.
Now the biriyani may seem to have some extra some water, but it will be absorbed, as soon as we keep it open.
Gently shake the pressure cooker / insert a spatula in the sides and transfer the biriyani to a serving tray (don't use spatula too much, while the biriyani is hot).
Garnish with finely chopped cilantro and mint leaves.
Dindigul chicken biriyani is ready!
Serving suggestions:
Serve as main course meal with onion raitha.
