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13 December 2012,22:42 by
J.Sujatha

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GOAN SPECIAL BIRYANI

Serves :
8

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Add ginger- garlic, turmeric and a little salt to the chicken and marinate for half an hour.
  • Bring about 2 liters of water to a boil. Add the rice together with cardamoms, peppercorns, bay leaves, cloves, cinnamon and salt.
  • Cook for about 5 minutes or until it is almost done. Strain the rice through a sieve and drain the water. Set the rice aside in a flat pan.
  • Heat the oil and fry the onions till they turn golden brown. Remove half and set aside.
  • Add the tomatoes to the balance onions and fry it for about 2 - 3 minutes.
  • Add salt, pepper, garam masala and add chicken pieces. Fry for about 10 - 12 minutes.
  • Add a little water and cook further. When the chicken is half done, add the potatoes and cook covered till both the chicken and the potatoes are done.
  • When chicken is almost done, add Bancal sauce and cook for another 5 minutes. Sprinkle chopped coriander.
  • Brush a heavy bottomed pan with oil. Spread half the rice on it. Add the chicken on top of it. Sprinkle some fried onions over the chicken and a layer of grated eggs.
  • Cover with the balance rice. Sprinkle the balance onions and dot with ghee. Sprinkle a little water and cover with a tight fitting lid.
  • Cook on medium-high flame for 2 minutes, simmer to low flame and cook on dum for about 20 minutes or until the rice is done and steaming. Serve hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 1.5 kgs chicken, cut into 10 - 12 pieces, washed and drained        
  • 250 grams onions, finely sliced    
  • 150 grams medium-large potatoes, cut into medium sized pieces
  • 3 tablespoon bancal sauce or Worcestershire sauce    
  • 1 tablespoon ginger paste    
  • 1 tablespoon garlic paste    
  • ½ teaspoon turmeric powder    
  • 2 tomatoes, roughly chopped
  • 1 teaspoon pepper powder
  • 1 teaspoon garam masala    
  • A few sprigs of fresh green coriander, chopped    
  • 6 hard-boiled eggs, grated
  • 1 tablespoon ghee
  • 150 ml Cooking oil
  • Salt, to taste
  • 4 green cardamoms
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 6 cloves
  • 1 inch cinnamon stick

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