Monday, July 08, 2013

Anjappar style Chicken Briyani


Anjappar style Chicken Briyani

                        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

Ingredients:
1 lb / 1/2 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

For Marination:
1 tbsp red chilli powder
1 tbsp ginger garlic paste
Salt to taste

For Seasoning:
1 piece of Cinnamon
4 cloves
2 green cardamom
1 bay leaves
Anjappar style Chicken Briyani

Method:

Preparation:
> 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.


Cooking:
Anjappar style Chicken Briyani

> 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.
Anjappar style Chicken Briyani

> Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato   chunk should be seen at this stage.
Anjappar style Chicken Briyani

> 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 1/2 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.
Anjappar style Chicken Briyani
> 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.
Anjappar style Chicken Briyani

Note:
> I  used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.

Suggestions:
> 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.

Anjappar style Chicken Briyani


Printable Version

Anjappar Style chicken Briyani

Preparation time: 30 minutes                                                                                  
Cooking time:  20 minutes
Serves: 6 ~ 7
Copyrights: www.sarasyummybites.com       
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Ingredients:                                                               
1/2 kg/ 1 lb chicken
3 cup basmati rice
1 big onion, thinly sliced
2 big tomato, chopped
4 ~ 5 green chilies
2 tbsps. oil
2 tbsps. ghee
1 handful mint leaves, chopped coarsely
1 handful cilantro, chopped coarsely
1 tbsp. lemon juice

For Marination:
1 tbsp. red chilli powder
1 tbsp. ginger garlic paste
Salt to taste
For Seasoning:
1 piece of Cinnamon
4 cloves
2 green cardamoms
1 bay leaves
Method:
Preparation:
Ø  Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
Ø  Wash rice for 3 times  and soak it in fresh water for 15 ~ 30 minutes.
Ø  Drain and reserve the water for cooking.
 Cooking:
Ø  Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
Ø  Throw in sliced onion, sauté until it turns transparent and glossy.
Ø  Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
Ø  Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
Ø  Add required amount of water ( i.e. for 1 cup rice, add 1 1/2 cup of water) and  allow it to boil.
Ø  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.
Ø  Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
Ø  Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
Ø  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.
 Note:
·         I  used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
Suggestions:
·         Always use ripe tomatoes to this recipe and extra green chilies will enhance the taste.
·         This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder.

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