Thala Ajith Biryani Recipe with Chicken

• Gluten free

• Meat

  • 750 g Chicken with bone

• Produce

  • 1 tsp Chilli, red powder
  • 4 Chillies, green
  • 6 sprigs Coriander, leaves
  • 10 cloves Garlic
  • 1 2 inch piece Ginger
  • 1 Lime, Juice of
  • 6 sprigs Mint, leaves
  • 2 Onion, medium sized
  • 2 Tomatoes

• Pasta & Grains

  • 2 cups Basmati rice

• Baking & Spices

  • 2 Cardamom
  • 2 Cinnamon
  • 2 Cloves
  • 2 1/2 tsp Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 2/3 tbsp Vegetable sunflower oil

• Dairy

  • 3 tbsp Ghee
  • 1/2 cup Yogurt, fresh

• Liquids

  • 3 Litres water
  • 1/4 cup Water

Found on kannammacooks.com

Description

Ingredients

• 2 cardamom
• 2 cloves
• 2 Cinnamon
• Grind to a paste the following:
• 10 cloves garlic
• 2 inch piece ginger
• ¼ cup water
• 2 Tablespoon Ghee
• 2 Tablespoon Vegetable / Sunflower Oil
• 2 medium sized Onion, sliced
• 6 sprigs Coriander leaves, chopped
• 6 sprigs Mint leaves, chopped
• 2 Tomatoes, chopped
• 4 Green Chillies, sliced
• ½ teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon salt
• ½ cup fresh yogurt (curd)
• 3 teaspoon Ghee ( for mixing at last)
• 750 grams Chicken with bone
• 3 litres water
• 2 Cups Basmati Rice, soaked (500 ml)
• Juice of 1 lime
• 2 teaspoon vegetable / sunflower oil
• 1½ teaspoon salt

Directions

• Heat ghee and oil in a pan and add in the spices. Add in the onions and cover the pan with a lid. Cover the pan and cook until the onions are brown. Open the lid and saute once in a while so the bottom doesnt burn.
• Add in the ginger garlic paste once the onions are brown. Cover the pan again and cook for another 3-4 minutes. Let it brown. Saute in the middle to avoid burning.
• Add in the coriander leaves and mint leaves and saute for a minute briefly.
• Add in the tomatoes and the green chillies. Saute briefly and cover the pan with the lid and let the mixture cook for 2-3 minutes.
• Add in the spice powders ( turmeric, red chilli ) and the salt. Mix well.
• Add in the chicken and beaten yogurt. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. No need to add water. The chicken will cook in its own liquid and juices.
• In the mean time, bring a big pot of water to boil. Add in little oil, salt and lime juice. Add in the soaked and drained rice.
• The chicken will be cooked in the mean time. Reduce the flame to sim.
• Cook the rice until 80% done. The rice should still be firm and little hard slightly in the middle.Drain the rice. Save the hot water remaining (kanji thanni) for putting dum. Add the drained rice to the pan.
• Mix the rice and the chicken masala. Now, we are ready for dum.
• Take a dosa pan and place the biryani pot on the dosa pan. Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni) on top.
• Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes, add in the ghee and gently mix the biryani. Put in dum for 5 more minutes.
• Switch off the flame. Biryani is ready!