Anjappar chicken Briyani stands for its own taste and flavor compare to other briyani variety. Mild spice and juicy chicken are the hidden secret behind this recipe. Try this for this weekend and treat your family. Thanks Geetha for this wonderful recipe..
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6 ~ 7
1 lb / ½ kg chicken
3 cup basmati rice
1 big onion, thinly sliced
2 big tomato, chopped
4 ~ 5 green chillies, slit lengthwise
2 tbsp oil
2 tbsp ghee
1 handful mint leaves, chopped coarsely
1 handful cilantro, chopped coarsely
1 tbsp lemon juice
1 tbsp red chilli powder
1 tbsp ginger garlic paste
Salt to taste
1 piece of Cinnamon
2 green cardamom
1 bay leaves
> Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
> Wash rice for 3 times and soak it in fresh water for 15 ~ 30 minutes.
> Drain and reserve the water for cooking.
> Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
> Throw in sliced onion, saute until it turns transparent and glossy.
> Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
> Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
> Add required amount of water ( i.e. for 1 cup rice, add 1 ½ cup of water) and allow it to boil.
> Add rice (see notes) and mix well. Throw in chopped mint and cilantro leaves. Mix and adjust salt to taste and allow it to boil vigorously.
> Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
> Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
> After 5 minutes or pressure drops, remove the lid and add 1 tsp of ghee and 1 tbsp of lemon. Mix gently and serve hot with Raitha.
> I used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
> Always use ripe tomatoes to this recipe and extra green chillies will enhance the taste.
> This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder.