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14 December 2012,21:41 by
J.Sujatha

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MAYAS BIRYANI

Serves :
8

Preparation Time :
35 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat 2 tablespoon of oil in a heavy pan. Add in the onions and fry till golden brown. Add ginger and garlic paste and fry for a minute.
  • Add the meat and salt and fry for about 10 minutes till the moisture evaporates.
  • Then add the chilli powder, garam masala, coriander powder, and nutmeg powder. Mix and fry for a few seconds.
  • Add about 2 cups of water and cook covered on medium flame for about 10 minutes till the meat is done.
  • Now add 1 cup of yogurt and mix. Cook, stirring briskly till the contents come to a boil. Cook till half a cup of gravy is left.
  • Boil rice in 6 cups of Chicken stock. Cook covered first on high flame and then on low flame.
  • Cook for about 12 - 15 minutes or until the rice is cooked.
  • Add ghee with juice of 3 limes, saffron, screw pine water and salt to the rice as soon as it is ready.
  • Sprinkle a little water and heat the meat. Place half the rice in a serving platter. Arrange the cooked meat over the rice.
  • Mix the chopped coriander and mint with the balance rice and cover the meat with the balance rice. Serve hot immediately.

INGREDIENTS

  • 750 grams rice, Rinsed, Soaked and drained 
  • 1 kg Chicken, cut into medium sized pieces, washed and drained
  • 1 litre Chicken stock
  • 100 grams onions, finely sliced 
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1½ teaspoon chilli powder
  • 1 teaspoon garam masala
  • 2 tablespoon coriander powder
  • ½ teaspoon nutmeg powder
  • 175 grams yogurt, whisked 
  • Juice of 3 limes
  • 2 tablespoon screwpine water
  • 35 grams fresh green coriander, chopped
  • 60 grams mint leaves 
  • 8 green chillies, chopped
  • 50 grams ghee
  • Few strands of saffron
  • Cooking oil for frying
  • Salt

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