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Chicken/Mutton Briyani

By shriya on Dec 5, 2007 in Chicken dishes, Meat & Seafood Entrées, Mutton Dishes |  Print This

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Whenever I make it, be it for my husband or for a party, it always turns out great. It takes such a short time to make it but the results are fabulous. Full credit goes to my friend Kathija who shared this recipe with me.

Ingredients:

• Mutton or chicken : 1 kg
• Rice : 4cups (Rice cooker cup)
• Oil : 250 g (or) 1 cup (Rice cooker cup)
• Butter : 1/4 piece (or) Ghee : 3 tblsp
• Onion : 250g (chopped)
• Tomato : 250g (chopped)
• Ginger paste : 3tbsp
• Garlic paste : 2tbsp
• Curd : 1cup
• salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even)
• Red chili powder : 1 1/2tsp
• Turmeric : a pinch for color
• Green chilli : 3 (cut into lengthwise)
• Cilantro : 1/2 bunch
• Clove : 2
• Cinnamon : 2
• Cardamom : 2

Method of Preparation:

1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.
2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.
3. Add curd, red chili powder, green chili, turmeric mix well.
4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.
5. Allow it to cook till the meat is tender.
6. When it is done add the remaining cilantro.
7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom.(strictly no water for this korma)don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).
8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.

Method of Preparing Rice:

1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.
2. In the mean time wash and soak the rice for 15 minutes.
3. when the water has reached the boiling point put the rice, (at least 6 minutes in the boiling water).
4. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.
5. Take an aluminum tray or Glass tray or oven safe.put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top,because if you put korma on top, it becomes very dry).Cover it with aluminum foil.
6. Preheat the oven for 350′F .
7. And put the tray in preheated oven for 30 minutes.
8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure to it rice should not break.

Serve hot with Raitha.

Credit : Kathija

Popularity: 50% [?]

Tags: chicken, mutton, non-veggie, Rice dishes

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Posted on Wednesday, December 5th, 2007 and is filed under Chicken dishes, Meat & Seafood Entrées, Mutton Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Chicken/Mutton Briyani”

1. 

   Hashim January 13th, 2008, 7:55 pm

   I love biryani but don’t know how to cook it so have to depend on hotels and dhabas. From the recipe of the biryani as shown above is not what I get here and it taste great. I agree that yours will taste good too. I wish i could get that biryani recipe which I get here in hotels.

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