Non Veg Biriyani For Ginger-Garlic Lovers

by chanjalsajeesh kumar
A non veg dish - the meat can be replaced with chicken, mutton etc
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Basmathi or Jeera rice - 2 cups
  • Chicken - 1/2 kg
  • Meat masala - 1 tsp
  • Onion - 1 no
  • Ginger - 1 1/2 inch
  • Garlic pods - 25 nos
  • Ghee - 3 tbsp
  • Cinnamon(Karugapatta) - 1/2 inch
  • Cloves(Grambu) - 4 -
  • Aniseeds(Perinjeerakam) - 1 tbsp
  • Salt(As reqd) -
  • Boiling water(double of rice measure) -
  • Lime juice - 5 drops
For garnishing:-
  • Onion - 1/2 of
  • Cashews(As reqd) -
  • Raisins(As reqd, Onakkmunthiri) -
  • Coriander leaves - 20 gm
  • Mint leaves(Pudhina) - 20 gm
Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Basmathi or Jeera rice - 2 cups
  • Chicken - 1/2 kg
  • Meat masala - 1 tsp
  • Onion - 1 no
  • Ginger - 1 1/2 inch
  • Garlic pods - 25 nos
  • Ghee - 3 tbsp
  • Cinnamon(Karugapatta) - 1/2 inch
  • Cloves(Grambu) - 4 -
  • Aniseeds(Perinjeerakam) - 1 tbsp
  • Salt(As reqd) -
  • Boiling water(double of rice measure) -
  • Lime juice - 5 drops
For garnishing:-
  • Onion - 1/2 of
  • Cashews(As reqd) -
  • Raisins(As reqd, Onakkmunthiri) -
  • Coriander leaves - 20 gm
  • Mint leaves(Pudhina) - 20 gm
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean the chicken really well and marinate the chichen with meat masala really well. Keep aside for atleast 1 hr (the more the better).
  2. Grind garlic ginger to a fine paste.
  3. Rinse the rice well and drain the water well. Keep aside.
  4. Heat the ghee in a utensil.
  5. Add in thinly sliced onion and saute till it turns brown followed by cashews till it turns golden. When done, keep aside.
  6. Add in cinnamon, cloves and aniseed and stir.
  7. Add in the finely sliced onions and saute till it becomes soft.
  8. Add rice to it and fry the rice for around 5 mins on low flame.
  9. Add boiling water along with salt and lemon juice.
  10. When it starts boiling, cover the lid and let it cook for 10 mins on a low flame.
  11. When done, put in a bit of saffron for colour.
  12. Cover the lid and keep aside.
  13. To make the masala, make a paste of ginger, garlic and green chilly.
  14. In a utensil, heat around 4 tbsp of ghee.
  15. Fry onion till it softens.
  16. Add the grinded paste of ginger, garlic and chilly to it and saute till a cooked smell comes.
  17. Add the curd and stir till its well mixed.
  18. Add the marinated chicken to it and allow it to cook on a low flame.
  19. Wait for around 10 mins for the chicken to cook.
  20. When done, open the lid and allow the curry to thicken on low flames.
  21. :- Add salt, if reqd.
  22. In a serving bowl, layer the rice and chicken, that is, first make a layer of rice and then chicken on top, spinkle some coriander and pudina leaves followed by another layer of rice then chicken then coriander leaves and mint leaves......and so on...
  23. When the last layer of rice is made, sprinkle the rest of coriander and pudhina leaves on top along with the fried onion and cashews.
  24. Cover the lid and heat on a low flame for around 3 - 5 mins.
  25. :- When time to serve, serve with lots of love.
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1 comment

curryadmin
rosna November 7, 2007 - 12:00 am

i tried it and ….mmmmm…… its delicious… different from the usual biriyani but should say, very tasty and very different….. yummy…

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