To serve 4 persons
|Chicken or mutton||500 g|
|Basmathi Rice||500 g|
|Ginger garlic paste||30 g|
|Mint leaves||18 g|
|Coriander leaves||18 g|
|Melam Ambur Biriyani masala||2 tbsp|
- Soak Melam Ambur Biriyani Masala (2 – 2 ½ tbsp) with 50 – 60 ml of water and make into paste.
- Keep aside for 15 mins and then grind into finer paste.
- Wash and soak the Basmathi Rice (500 g) in water. Set aside.
- Heat 3 tbsp of oil in a pan.
- Add chopped onions (2 nos) and sauté till onion becomes soft.
- Add 1 tbsp of curd and fry for 10 seconds.
- Add 30g ginger and garlic paste. Fry for 4-6 minutes on medium flame until the raw smell of ginger and garlic goes off.
- Add 2 nos of chopped tomatoes. (Optional – Add slit green chillies (2 nos) after adding tomatoes).
- Add Melam Ambur Biriyani Masala to Chicken / Mutton (500g),
- Add mint leaves (18g)
- Add coriander leaves (18g)
- Add salt,
- Add 20g of curd
- Add lime juice (1 lime).
- Add water 2 cups.
- Mix well to combine.
- Cover and cook slowly on medium flame until chicken / mutton is cooked.
- Bring 2 litres of water to boil in another vessel and add the soaked rice.
- Add the salt and cook until the rice is half done.
- Drain the water and add the rice to the chicken / mutton pan. Mix well to combine.
- Add 1 tbsp Ghee on the top of the contents.
- Dum cook on low flame for 15 minutes.
- Once the dum cooking is over, open the lid and gently fluff up the rice to mix.
- Serve Chicken / Mutton Biriyani hot with raitha. It can also be served with Dalcha.