Friday, March 4, 2011

Chicken Biriyani (dhum style)

TODAY  Day 2 # Blogger Marathon by Srivalli  and im running with 11 other bloggers. My theme for this time is Seven days of rice. 2nd day rice variety is chicken biriyani which i prepared today morning for my daughters birthday. I used to prepare biriyani in manyways by searching all other blogs.Today i did it totally different way - where i marinated the chicken and added to the gravy. Dhuming it in electric oven, so that gravy will not stick to the bottom of the vessel and rice will cook evenly.
1 kg Basmathi rice (cleaned and washed)
1 kg Chicken
for Gravy
400 g Onion medium ( chopped finely)
400 g Tomatoes (chopped)
4 T Ginger & garlic paste
6 nos Green chilli
1 bunch Corriander leaves (medium bunch)
1 bunch Pudina leaves (small to medium bunch)
2tbsp Red chilli powder
1½ cup Oil
Salt to taste
3 tbsp Lemon juice (increase or decrease according to taste)
1½ cup Curd
1 pinch Red colour powder
2tsp garam masala
Ghee (for drizzling)
For marinating chicken
2tbsp red chilli powder
3tsp chicken masala
½  cup curd
wash and soak the rice for about 30 minutes.

Heat oil in a hard bottem vessals. Add the onion and saute till brown. Add the red chilli powder and saute well, add the Marinated  chicken then add ginger garlic paste, add the tomatoes, corriander and pudina leaves, green chilli, saute well.

Now add curd and salt. Mix well. Add 1 cup of water. close the lid and cook well till the chicken is cooked and oil leaves the gravy.
 Cook rice with enough amount of water in separate vessel or half coko the rice in rice cooker. Add enough amount of salt. for the rice separately.keep the cooked rice aside.

  As soon as the gravy is done and rice is cooked. in a seperate vessal first add  little amount of gravy and then add the rice to the gravy and do the same way again. u can find two layers of gravy and rice.

 Drizzle the ghee on the top of the rice. Sprinkle the red colour powder with little water.Cut the rice in four half like cutting the cake and close the lid.

 Dum the biriyani in electric oven. pre heat the oven with 150degree then keep the rice for dhumming. Dhum the biriyani for 30 min. then remove and mix well. Serve hot.
Check out the 11 bloggers doing the Marathon along with me..
Champa , Gayathri Anand , Gayathri Kumar, Monica, PadmaDharmaraj, PJ,Savitha,Smitha,Srivalli,Usha,Veena Aravind.


Gayathri Kumar said...

Looks great..

Harika's Kitchen said...

Biryani looks wow colorful, yummy want to have it right now.

Smitha said...

Chicken dum biryani came out perfect....we started doing it directly on stove top thesedays and that works for me!
Smitha's Spicy Flavors

Priya said...

Happy birthday wishes to Hasna DIvya...Briyani looks absolutely flavourful,delicious and yummy..

Torviewtoronto said...

favourite type of biryani
looks wonderful

savitha ramesh said...

my favourite and i do the same way.but in oven is something different.

Sin-A-Mon (Monika) said...

yummmmmmmm chicken biryani is my all time fav food... I make it this way too or sometimes when I am in a mood I seal with atta and keep on gas on top of a tava

Srivalli said...

Biryani looks very good Divya

Usha said...

Yummy biryani, Divya! This is one of my favorite dishes, biryani with any mat!

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