15 Aug 2012

Chicken Biryani with Coconut Milk | Thengai Pal KozhiKari Biryani


Chicken Biryani, Coconut Milk Chicken Biryani, Pressure Cook Chicken Biryani, Biryani with Coconut Milk, Thengai Pal Kozhikari Biryani, Kozhikari Biryani
தேங்காய் பால் கோழிக்கறி பிரியாணி
Biryani

About The Recipe:

Biryani or briyani is a very popular main dish in India. It is a mixed rice recipe, basically made with the spices, ghee and chicken, meat, prawn, fish, quail, egg or mixed vegetables. Also basmathi rice (long-grain rice) is most commonly used to make. You can also make it healthier with the millets rice, brown rice or seeraga samba rice.
Today i have posted simple home style biryani recipe, also my favorite biryani, is made with the chicken \ kozhi kari and coconut milk \ thengai pal in a easy pressure cooker cooking method with step by step instructions and images. You can follow my recipe as below...

Recipe :

Chicken Biryani with Coconut Milk | Thengai Pal KozhiKari Biryani

Prep Time: 15 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Lunch, Dinner
Serves: 5 persons

Ingredients :

Chicken - 500gm (medium size cut, washed)
Basmati Rice - 2 cups (soaked 15mins, drained)
Coconut milk - 2 cups (half Coconut)
Water - 1 and 1/2 cups
Onion - 2 nos (sliced)
Tomato – 4 nos (chopped)
Green Chilly – 5 no
Coriander leaves - 1/2 cup (finely chopped)
Mint leaves - 1/2 cup
Curry leaves -2 stks
Red Chili Powder - 1 tsp
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Cinnamon Sticks - 4 (each 2-inch long)
Cardamoms - 3 pod
Cloves - 5 no
Star anise - 1 no
Lemon Juice - 1 no
Ghee - 4 tbsp
Salt to Taste.

 

To Grind into Paste

Green Chili - 3 nos (chopped)
Ginger - 2" long
Garlic - 15 cloves
Method :
Preparation : first soak the basmathi rice for fifteen minutes and keep aside. Then grind the mentioned ingredients into paste and keep aside.
To make the biryani, heat the ghee in a pressure cooker pan, roast the cinnamon stick, cumin seeds, cardamom, cloves and star anise. Add the onion and curry leaves, saute until the onion becomes light golden brown colour. Add the ground paste and saute for half a minute or until its raw smell leaves completely. Add the tomato and green chili, saute till the tomato turns soft. Add the chicken pieces and saute for two minutes. Add the red chili powder, turmeric powder and required salt, saute till its raw smell leaves. Add the mint leaves and coriander leaves, saute for an minute. Add the soaked basmathi rice and mix well. Add the coconut milk, water and lemon juice, mix all and bring to boil. Close the lid and cook for one whistle and five minutes in simmer. When all the steam has escaped, open the pressure cooker pan, mix gently and serve hot.
My Notes: Use fresh coconut milk for best taste. Always open the pressure cooker pan only when all the steam has escaped.
Step By Step Images :
Chicken Biryani Ingredients
Chicken biryani required ingredients are shown in the above image.
Preparations : first wash and soak the basmathi rice for fifteen minutes and keep aside. Then grind the mentioned ingredients into paste and keep aside.
Biryani
To make the biryani, heat the ghee in a pressure cooker pan, then roast the cinnamon stick, cumin seeds, cardamom, cloves and star anise. Add the onion and curry leaves, saute until the onion becomes light golden brown colour. Add the ground paste and saute for half a minute or until its raw smell leaves completely. Add the tomato and green chili, saute till the tomatoes becomes tender. If the tomatoes are not tuns soft means add some salt and cook till soft. This stage is very important for good taste. (above image 1, 2, 3 and 4)
Biryani
After that add the chicken pieces and saute for two to three minutes or till the chicken moisture reduce completely. Then add the red chili powder, turmeric powder and required salt, saute till its raw smell leaves. Add the mint leaves and coriander leaves, saute for an minute. Add the soaked basmathi rice (water drained) and mix well. (above image 5, 6, 7 and 8)
Biryani
Add the coconut milk, water and add lemon juice, mix all and bring to boil. Close the lid and cook for one whistle and five minutes over simmer. When all the steam has escaped, open the pressure cooker pan, mix gently and ready to serve. (above image 9, 10, 11 and 12)

Variation: Instead of chicken you can also use kaadai or pigeon. Veg it by using mixed vegetables.
Serving Suggestion: Serve the chicken biryani with the boiled egg, raita and chicken 65.
Page: Collection Of Chicken Recipes.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below...
Also leave your feedback on facebook.
By

No comments: