Chicken

Ingredients

Basmati rice – 500 g

Chicken – 500 g
Tomatos – 3
Fried onions – 3
Yogurt (curd) – 250 g
Biryani masala – 2 tbs
Turmeric powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam masala powder – 1/2 tsp
Red chili powder – 1 tsp
Green chilies – 4

Star anise (Anasphal – Badam phool) – 1
Cinnamon stick (Dal Chini) – 1 inch
Bay leaves (Tej patta) – a few
Black paper (Kali Mirch) – 5
Black cardamom (Badi Ilaichi) – 1
Green cardamom (Choti Ilaichi) – 2
Cloves (Loung) – 5
Mace (Jayatri) – 1

Oil for cooking
Mint leaves
Coriander leaves
Pure ghee 2 tbsp
Salt to taste
Ginger garlic paste – 2 tbs
Kewra essense

Fried Onions

• Slice the onions lengthwise to a thickness of about a 2 millimeters, not very fine
• Dry them out on newspaper or under the fan
• Heat oil in a pan and simmer it down when it is hot and fry the onions in parts
• Repeat till all of them are fried and set aside

Boiled rice

• Soak the basmati rice for 15 minutes
• Rinse and wash the rice
• In a bowl bring 3.5 to 4 times the water to boil
• Add some cooking oil and salt
• Add the soaked rice
• Cook this till it is about 70 percent done, not completely cooked
• Use a wide spoon to take the rice out to strainer and drain all the water out
• The rice should all stay separated.

Marinate Chicken

• Wash the chicken pieces well and make cuts so that the marination is deep inside
• Dice the tomatoes
• Whip the curd well so that there are no lumps
• To the chicken, add
  • Ginger, garlic paste
  • Diced tomatoes
  • Curd
  • All the powder masalas
  • Green chillies
  • Salt
  • A third portion of the fried onions
  • Chopped mint leaves
  • Chopped Coriander leaves
• Mix these well and set aside for 1.5 to 3 hours covered with a lid

Biryani

• In a pan, heat oil and add part of ghee
• Add all the whole masala to the heated oil
• Fry them well so that the aroma is smelt
• Add the marinated chicken in portions
• Mix it well while the flame is high
• Close the pan with lid and let the chicken cook in low flame for 12-15 mins till the chicken is tender. Keep stirring it a few times so that it doesn’t burn and stick to the bottom of the pan
• Switch the cooked chicken to a larger vessel or use the same one if it’s bigger
• Add a small portion of fried onions keeping some for final garnishing
• Add little chopped mint leaves, you’ll keep some for final garnishing
• Spread the cooked rice on top of this evenly layered. Ensure that the grains are not broken and tenderly spread
• Garnish with the oil that was used to fry the onions
• Add a little kewra essence
• Add more chopped mint, coriander leaves and fried onions
• Add two spoons of ghee
• Cook on high flame for 2 minutes and close the pan with a lid and cook for 10 mins on simmer
• The biryani is now ready to be served.

Ingredients

• Chicken – 1/2kg
• Onion – 1 finely chopped
• Tomato – 1 finely chopped
• Ginger garlic paste – 11/2tsp
• Turmeric Powder – 1/2tsp
• Chilly Powder – 2 tsp – recommended is 1 tsp or less
• Coriander Powder – 3tsp
• Curry Leaves – 1 Spring
• Coriander Leaves – few
• Bay leaves – 1
• Red chilly – 1
• Cinnamon – 1”stick
• Cloves – 2 nos
• Salt to taste
• Oil

To Grind

• Cumin seeds – 1-1/2 tsp
• Fennel seeds – 1 tsp
• Kasa kasa -1 tsp
• Small onions – 20 to 25 or use normal onions about 3 to 5
• Curry leaves – 1 Spring
• Granted Coconut-1/4cup

Method

Ground Masala

• Take a pan, heat 2 tsp of oil and add all the above grind items one by one.
• Fry it few minutes and allow to cool.
• Then grind it into a fine paste and keep aside.

Curry Preparation

• Take a vessel add oil and add cloves, cinnamon, bay leaves and fry well
• Add onions and fry till it turns golden brown. Then add ginger garlic paste and saute it well until raw smell disappears
• Add chopped tomatoes and add turmeric powder. Stir it well
• Add Chilly Powder,coriander powder and salt. Stir it for few minutes and then add chicken
• Saute them well for 10 minutes
• Add the ground masala, water and salt. Close the vessel and allow to the chicken to cook.

Garnishing

• Heat 2 tsp of oil in a pan, add mustard seeds, 1 whole red chilly and curry leaves. After the fireworks are over pour this over the gravy.
• Sprinkle finely chopped coriander leaves.
• Tasty and spicy chicken gravy was ready to serve

Source: http://geethaeasycooking.blogspot.in/2011/11/chicken-gravythanjavur-style.html

Ingredients

fresh chicken pieces-1/4 kgs or boneless medium bits of chicken
spring onions-2 bundles finely chopped,
carrots-2 medium sized finely chopped,
garlic pods-12, finely chopped,
badi elaichi-2,
tej patta-1,
cloves-4-5,
peppercorns-8-9,
oil-1 tablespoon-any cooking oil except mustard,
turmeric powder-1 tsp,
salt to taste
pepper powder preferably freshly ground-1 tsp,
juice of one large lemon,
coriander leaves-finely chopped,
1 tablespoon corn flour

Method

Wash chicken pieces thoroughly, keep aside.
In a cooker,put a tblsp of oil- let heat. drop in the tej patta, cloves, badi elaichi,peppercorns one after another. saute for a minute. add spring onions and garlic-saute for 30 seconds, add carrots, let fry for 1 minute. add turmeric, chicken pieces, fry for 2 mts. add one and a half cups of water, corn flour and cook it for 10 mins.