Sheetal Kamat

I wanted to eat something chatpata and hence had prepared Pani Puri. So i had plenty of pudina remaining. So was frozen chicken waiting for being cooked in freezer. Ajoy wanted to eat biryani and I wanted to get over the freeze items... Thats when this recipe was born :) and became super hit for its different taste and fragnance :)

Hariyali Chicken Biryani
Ingredients
6 Leg Pieces of Chicken
2 Cup Basamati Rice
1/2 Bunch of Pudina
1/2 Bunch of Corriander Leaves
2 Green Chillies
2 Cinnamon Sticks
1/4 Spoon Black Pepper
4 Cloves
4 Cardamoms
1/2 Cup Ghee
3 Onions
1 Tomato
1/2 Spoon Garlic Paste
4 Spoon Curd
1 Spoon Red chilli powder
A Pinch of Turmeric Powder
Salt to taste

Method
  • Marinate chicken with red chilli powder, turmeric powder, garlic paste and curd and keep aside for couple of hours.
  • Warm around 6 cups of water and soak the rice in it and keep aside for half an hour.
  • In a mixie grind pudina leaves, corriander leaves, tomato and green chilli to fine paste.
  • Keep aside 2 spoon of ghee and heat remaining ghee in a pan.
  • Chop one of the onion into thin slices and fry it to light brown colour into the ghee. Keep aside.
  • In remaining ghee from frying, add cinnamon, black pepper and remaining onions - grated and cook them till light brown in colour.
  • Add this mixture to mixie along with green paste and grind again to smooth paste
  • In same pan add this ground paste, 1.5 cup of water and marinated chicken and cook till completely dry with stirring in between. Add salt to taste and keep aside.
  • While chicken is cooking, drain the water from the rice, cook it with another 2 cups of water and salt to taste till almost done. Drain the water and keep aside for cooling down.
  • Heat 1/2 spoon of ghee and add cloves and cardamom to it. Fry them for a minute on low flame and then add this ghee to the rice and mix well.
  • Grease a thick bottom pan or cooker and layer the rice and chicken mixture alternating. Also add fried onions in between while adding chicken.
  • Cook on low flame for 15 minutes and serve hot

Notes
I had leg pieces of chicken so used them all but you can substitute it with equal grams plus little more of normal chicken pieces too.
Here the electric stove has variations of 8 degrees so I used 2 for cooking the layered biryani instead of my usual cooker on top of tawa and a layer of potato down the biryani. So if you are using regular stove you would need to follow same procedure so that biryani doesnt burn.

12 comments:
  1. Naveen said...

    The cooking prodigy is back with a bang!


  2. Milind said...

    wow..i wont be surprised to see mexican dishes here (i guess ppl will expect) :)


  3. :) Thanks guys :) Yep its back.. with so many wide variety of ingredients here.. there is lot more inspiration to experiment :)


  4. Ajoy Nandi said...

    This stuff turned out really nice. Esp the aroma that it sent out once it was being cooked and also "microwave warming" sessions were just too good. Great find Sheetal.


  5. thanks :) great that you liked it :)


  6. CS said...

    Very nice recipe..got to try it out soon! You may check out my Chicken Biryani Recipe at http://spicydicey.blogspot.com/ .
    Happy Cooking!


  7. Thanks CS. Will try your recipe of biryani sometime. :)


  8. CS said...

    I did try out your recipe with a slight variation and it turned out really good! Thanks for sharing it and here is the link to my variation http://spicydicey.blogspot.com/2009/03/hariyali-chicken-biryani.html


  9. ishqia said...

    u have a great blog with good load of recipes, i m half way trying this one of urs today, yep with my own bit of variations, but hope that it will come out good... will post u the feed back..inshallah


  10. Thank you CS and Ishiqia..


  11. IndianFoodie said...

    Great recipe for chicken hariyali Biryani. A chicken hariyali recipe with (masala) sauce is at
    chicken hariyali recipe


  12. IndianFoodie,
    Thanks for the recipe. It looks dellicious and goes straight to TODOs :)


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