Manjali Biriyani

Manjali Biriyani


Basmathi rice - 3 cup
Chicken- 1 kg
Saras Biriyani masala- 1 tablespoon
Chilli powder- 1½ tablespoon
Coriander powder- 2½ tablespoon
Turmeric powder- 1 tablespoon
Garam masala powder- 1½ teaspoon
Sliced onion- 3
Sliced tomatoes- 3
Grated carrot - 1
Ginger garlic paste- 1½ tablespoon
Green chilli- 1
Lime juice- 1 tablespoon
Ghee- 3 tablespoons
Oil- 7 tablespoon
Chopped garlic- 1 tablespoon
Water- 2 cups
Curry leaves- 1 strand
Coriander leaves- ¼ cups
Cardamom- 2
Cloves- 4
Cinnamon- 2
Shah jeera-1 teaspoon
Star anise- 2
Fried onion
Salt to taste

Method of Preparation

Marinate the chicken with the above mentioned quantities of chilli powder, turmeric powder, lime juice, 1 tablespoon of oil and salt to taste. Keep it aside for 20 minutes.

Take a pan and pour 2 tablespoons of oil. Just roast the chicken pieces in the oil for 3 minutes. Pour 1½ cup of water. Close the pan with a lid and cook the chicken. After it is done drain the water and keep the water aside. Into the chicken, again pour 4 tablespoons of oil. Shallow fry the chicken pieces. Keep it aside. In the same oil, put some curry leaves. Add 3 thinly sliced onion. Saute it well. Then add thinly sliced tomatoes. Add 1½ tablespoons of ginger garlic paste, 1 green chilli chopped and salt to taste. Close the lid and cook until the oil is clear. Into that put 2½ tablespoons of coriander powder, ½ tablespoons of turmeric powder, ½ table spoon of chilli powder and one tablespoon of Saras biriyani masala. Saute it well. Add the chicken gravy water which kept aside earlier. Add ½ tablespoon of lime juice. Then add the fried chicken pieces and mix it with the gravy. Add 1½ teaspoon of garam masala powder. Now add ¼ cup of coriander leaves. Sprinkle the curry with 2 tablespoons of ghee. Mix it and put off the stove. Take 3 cups of Basmathi rice, wash it and leave it to drain. In a pan pour 1 tablespoon of ghee. Roast some cardamom, cloves, cinnamon, shah jeera and star anise. Put one tablespoon of chopped ginger. Saute well. Pour 4 ½ cups of water. Add the drained rice. Put salt to taste. Cook the rice until all the water is absorbed. Then add 1 grated carrot. Mix it well. Close the lid and cook for 5 minutes. Garnish the rice with fried onion and coriander leaves. Serve the rice with the chicken curry.