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Easy to prepare biriyani when you have unexpected guests
Published On: 22 Aug 2009
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
English: Garam Masala
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
Marinate the chicken with 2 tbsp of ginger/garlic paste, turmeric and salt. Keep aside for about 2 hours.
Boil 1 1/2 cup of good quality basmati rice with required water. Cook them with whole garam masala and keep aside.
In a heavy kadai/pan, heat 1/4 cup of any oil of your preference and saute onion.
When they are translucent in color, add all the masala and saute` till the oil separates.
Add the tomato and the both green leaves and saute again.
Take another pan and fry the marinated chicken pieces till they turn brown and keep aside.
Add the fried chicken pieces to the masala and saute till the water starts coming out of the chicken pieces. Add about 1 glass of hot water for the chicken to cook along the masala and cover and cook for about 15 to 20 minutes.
Layer the rice and chicken masala in a heavy flat bottom vessel.
Pour 1/2 cup of milk with 1 tsp of turmeric power,among the layers of rice and chicken.
Top the vessel with rice and add milk solution .
For a sumptuous taste add 1 tbsp of ghee on top layer and cover with a deep vessel.
Keep the flat bottom biriyani vessel on a Tava and heat them for about another 10 minutes and now your biriyani is being baked in a traditional way.
:- Garnish with fried, cashew , kismis and golden deep fried onion if you prefer.
:- But even without them ,its more healthy and tasty too.
Note:- The advantage with this biriyani is that it contains less Ghee/oil and being made at home it carry less masala and oil.
Very nice recipe...thank you
I vouch for the success, taste and quick effort of this recipe.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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