Spicy Ootty Biriyani
This is by far one of the most buttery delicious biriyani that I have ever eaten!
I give all the credit to my good friend from Ootty, Prameela..She was kind enough to demonstrate the whole process to me and I jumped for the opportunity...!!!
So I went to her house with a big bottle or moscato wine to celebrate the biriyani and the special friendship we shared...!!
Here it goes.
Ingredients:
1. Chopped Chicken thigh meat : the quantity is your preference. Here in this biriyani you wont have any bone in the meat because we are using only the thigh meat of the chicken. I took 4 lb of chicken and that made the biriyani really meaty. Take a quantity according to your preference. Make the pieces small and not too big bites.
2. About 4 tea cups of biriyani rice /basmati rice.
3. Some patta, some gramboo, some elakka, some bay leaves
4. Onion : Take as much onion as you need. The more onion you have the better.
5. Tomato : Take as much as you need. The more tomato you have the more tangy the taste will become. I would suggest two or three big tomato for the given amount of rice.
6. Chopped ginger and chopped garlic. There is no real quantity for this. You can take an amount you feel right. Ginger and garlic helps in digestion and adds flavor to the dish. So take a good amount.
7. Green chillies : About 5 or 6
8. One juicy lemon.
9. Oilve oil or any oil you prefer. This is for cooking the biriyani so take the oil you feel is right for your health
10. Ghee: Two three spoon of it. Ghee will be used to fry the rice.
11. Good amount of mint. The more the merrier.
12. If you like food coloring take some saffron coloring.
13. Spices needed are Turmeric Powder and Red Chilly Powder
14. Salt as needed
The vegetable ingredients are captured as a picture as given here :
Method of preparation :
1. Heat oil in a cooker which can hold the chicken and the rice for cooking.
2. Put Patta , gramboo, Elakka, bayleaves and when flavor comes out, put 5 green chilly in it and fry it. Close the lid on it and allow the green chilly to fry in the oil for sometime until its skin is nicely fried. Be patient.
3. Put onion and saute it caramelize it nicely until nicely brown and done.
4. Meanwhile take ginger , garlic and some patta and some gramboo and grind all of them together in a mixer to make a paste. Keep the paste aside for use.
5. Squeeze the lemon and keep it in a small bowl aside for future use. We need the lemon juice for final finishing and while the onion is getting ready, we can prepare all these on the side.
6. Once the onion is really ready, put some turmeric power and also some saffron coloring and mix well and to this add the ginger garlic paste you have made. Saute it very nicely for some time until the raw smell is gone.
7. Add Tomato to this mixture. Mix nicely well until the tomato is cooked really well and mashed into the total mixture. Put some salt.
9. Put the washed chicken pieces to it. Mix it with the masala. Put the chopped mint leaves into this. Let it cook. Sometimes you will see water coming down from the chicken. Dont worry about it. We need water for the rice to cook and we can use this water at that time. So mix the mixture well and let it cook for sometime. Add salt after adding chicken. Add some chilly powder to the mixture and mix very well. Green chilly will give enough spice to the biriyani and chilly powder is to add some more spice! Let the chicken cook in that juices.
10.Meanwhile, wash the rice once and fry it in ghee in a separate pan. The ghee will help to separate the rice so that it wont be be mushy...Rice turns white when we fry it and the water should be completely gone.After frying the rice keep it aside.
11. Put the rice along with the chicken mixture. After adding rice add some more salt. The water content should be 2: 1 for the rice. So for the 4 cups of rice we took , the water should be 8 cups for making the biriyani. Since chicken brings in some water in to the mixture we have to calculate how much water we need. Pour that much into the mixture. And do not mix too much and that way rice wont break.
12. Keep the flame straight. Close the lid. And allow the steam to come out of cooker. When steam comes out of the cooker, put the cooker weight. And allow it to cook for 5 to 6 min. The tihigh meat is very lean and doesnt need much time to cook and within this time both rice and chicken will be ready. After 6 min close the flame and keep the cooker aside. After sometime open the cooker and pour the lemon juice and mix the biriyani very well.
13. Chicken biriyani is ready !!
Eat it with the people whom you love..along with Raita...some wine...and a lot of happiness
After the biriyani, dont forgot to eat some icecream with a fruit of your choice. Vanilla and honey dew lemon is here :
~ Planju ...
I give all the credit to my good friend from Ootty, Prameela..She was kind enough to demonstrate the whole process to me and I jumped for the opportunity...!!!
So I went to her house with a big bottle or moscato wine to celebrate the biriyani and the special friendship we shared...!!
Here it goes.
Ingredients:
1. Chopped Chicken thigh meat : the quantity is your preference. Here in this biriyani you wont have any bone in the meat because we are using only the thigh meat of the chicken. I took 4 lb of chicken and that made the biriyani really meaty. Take a quantity according to your preference. Make the pieces small and not too big bites.
2. About 4 tea cups of biriyani rice /basmati rice.
3. Some patta, some gramboo, some elakka, some bay leaves
4. Onion : Take as much onion as you need. The more onion you have the better.
5. Tomato : Take as much as you need. The more tomato you have the more tangy the taste will become. I would suggest two or three big tomato for the given amount of rice.
6. Chopped ginger and chopped garlic. There is no real quantity for this. You can take an amount you feel right. Ginger and garlic helps in digestion and adds flavor to the dish. So take a good amount.
7. Green chillies : About 5 or 6
8. One juicy lemon.
9. Oilve oil or any oil you prefer. This is for cooking the biriyani so take the oil you feel is right for your health
10. Ghee: Two three spoon of it. Ghee will be used to fry the rice.
11. Good amount of mint. The more the merrier.
12. If you like food coloring take some saffron coloring.
13. Spices needed are Turmeric Powder and Red Chilly Powder
14. Salt as needed
The vegetable ingredients are captured as a picture as given here :
Method of preparation :
1. Heat oil in a cooker which can hold the chicken and the rice for cooking.
2. Put Patta , gramboo, Elakka, bayleaves and when flavor comes out, put 5 green chilly in it and fry it. Close the lid on it and allow the green chilly to fry in the oil for sometime until its skin is nicely fried. Be patient.
3. Put onion and saute it caramelize it nicely until nicely brown and done.
4. Meanwhile take ginger , garlic and some patta and some gramboo and grind all of them together in a mixer to make a paste. Keep the paste aside for use.
5. Squeeze the lemon and keep it in a small bowl aside for future use. We need the lemon juice for final finishing and while the onion is getting ready, we can prepare all these on the side.
6. Once the onion is really ready, put some turmeric power and also some saffron coloring and mix well and to this add the ginger garlic paste you have made. Saute it very nicely for some time until the raw smell is gone.
7. Add Tomato to this mixture. Mix nicely well until the tomato is cooked really well and mashed into the total mixture. Put some salt.
9. Put the washed chicken pieces to it. Mix it with the masala. Put the chopped mint leaves into this. Let it cook. Sometimes you will see water coming down from the chicken. Dont worry about it. We need water for the rice to cook and we can use this water at that time. So mix the mixture well and let it cook for sometime. Add salt after adding chicken. Add some chilly powder to the mixture and mix very well. Green chilly will give enough spice to the biriyani and chilly powder is to add some more spice! Let the chicken cook in that juices.
10.Meanwhile, wash the rice once and fry it in ghee in a separate pan. The ghee will help to separate the rice so that it wont be be mushy...Rice turns white when we fry it and the water should be completely gone.After frying the rice keep it aside.
11. Put the rice along with the chicken mixture. After adding rice add some more salt. The water content should be 2: 1 for the rice. So for the 4 cups of rice we took , the water should be 8 cups for making the biriyani. Since chicken brings in some water in to the mixture we have to calculate how much water we need. Pour that much into the mixture. And do not mix too much and that way rice wont break.
12. Keep the flame straight. Close the lid. And allow the steam to come out of cooker. When steam comes out of the cooker, put the cooker weight. And allow it to cook for 5 to 6 min. The tihigh meat is very lean and doesnt need much time to cook and within this time both rice and chicken will be ready. After 6 min close the flame and keep the cooker aside. After sometime open the cooker and pour the lemon juice and mix the biriyani very well.
13. Chicken biriyani is ready !!
Eat it with the people whom you love..along with Raita...some wine...and a lot of happiness
After the biriyani, dont forgot to eat some icecream with a fruit of your choice. Vanilla and honey dew lemon is here :
~ Planju ...
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