Chicken Biriyani with shrimp masala

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The all time favourite of all…especially Indians…In different states there is a subtle difference in the ingredients…Still the same main ingredient…WE Malabaris make it so  differently with a mild masala…not overpowering… A one pot meal that is the main menu in most of the festive occasions, whether it is marriage, or otherwise…this one pot contains all the different flavours and we all love it…

This Sunday I made chicken biriyani accompanied by shrimp masala…Quite a lip smacking dish..Here Instead of dum I steamed the rice chicken mix in a puttu column and it came out okay…

Chicken Biriyani with shrimp masala
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Chicken Biriyani with shrimp masala
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Ingredients
Servings: people
Instructions
  1. Wash the jeerachmapa rice and soak in water for 30 minutes. Grind nicely the ginger, garlic, green chilli, red chilli, tomato, coriander seeds, 3 cardamom, 3 clove, 3 cinnamon, star anese, fennel seeds, pepper corn, soaked poppy seeds, corainder leaves, mint leaves and marinate the chicken pieces in this masala with curd, turmeric powder and salt. Keep aside for 30 minutes. Cut the onion into thin Julienne strips. Heat 2 tablespoon ghee in a pan, fry half of the onion to golden brown and keep aside. To the remaining ghee add the cashew and raisin and fry and keep aside. To the remaining ghee add some more ghee and fry the remaining onion until translucent. Now add the marinated chicken to this, mix well and once starts boiling cook in low flame until chicken is cooked but not too tender and the gravy is thick binding the chicken pieces. Keep this aside. Boil water with 2 teaspoon ghee, 3 cardamom, 3 clove, 3 cinnamon stick and salt. Once starts boiling add the soaked rice , lime juice of one lime and once starts boiling cook in low flame until the rice is 3/4 th cooked and dry without water. Now take the puttu column, first add some cooked rice, on top add the chicken , add some mint and coriander leaves, then some fried cashew and raisin, fried onion, like this repeat the layers until the column is full. Steam this like puttu for 10 minutes to infuse the flavor of masala. After that take out the rice chicken mixture from the column and have with your choice of side dish and the onion raitha...Enjoy the tasty biriyani..

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