Saturday, January 23, 2010


I am beginning this blog with a tasty Briyani recipe.


Chicken pieces-750gms
Briyani rice-2 ½ cups
Ginger paste-1 tbsp
Garlic paste- 1 tbsp
Chilli powder- half sp
Turmeric powder- half sp
Salt to taste
Ghee-half cup
Finely sliced onion-3
Finely crushed tomato-2
Slit Green chillies- 5
Chopped coriander-1 cup
Chopped mint leaves- 1 cup
Curd-3 tbsp

Powder coarsely the following ingredients:

Cinnamon-1” piece, cloves-3, cardamom-3. fennel seeds- half sp

Grind the following ingredients to a fine paste:

Cashew nuts-5, poppy seeds-1 sp, shredded coconut-4 tbsp
Lemon juice-1 ½ tbsp


Wash the rice and soak in enough water.
Heat a vessel and pour the ghee. Add the onion and fry it to golden brown.
Add the ginger garlic pastes and fry them well.
Add the ground powder and fry for a few seconds.
Then add the tomatoes with the turmeric powder and fry them until the tomatoes are well mashed and the ghee floats on top.
Add the washed chicken pieces with enough salt and cook on medium fire.
Add the curd, greens and the chilli powder.
Cook the chicken until it is done and all the water is evaporated..
Lastly add the lime juice and cook for a few seconds.
Add 5 cups of water with the rice.
When the rice is half done add enough salt.
When all the water is evaporated keep the briyani in dhum for 20 minutes in the gas oven.
Pour ghee around the sides in intervals.
Serve hot with onion curd salad.