Follow me on Amara Recipes- Facebook

Sunday, January 31, 2016

Anjappar Style Chicken Biryani

Anjappar Style Chicken Biryani comes from an Authentic Chettinadu Restaurant Chain based in Chennai, India but have restaurants all over South India and Several Countries.
The aroma and flavors are too good not to give it a try. This biryani has become one of the favorites for our family.

Preparation Time: 10 minutes 
Marinate Time: 1 hour
Cook Time: 40 minutes 
Serves : 4-5

To Marinate:
Chicken: 500 gms with bones
Red chili powder: 1 teaspoon 
Salt : 1 teaspoon 
Turmeric: 1/2 teaspoon 
Yogurt/ curd : 1 tablespoon
Lemon juice: 1/4 teaspoon 

For Tempering:
Cloves: 6
Elachi/Green cardamom: 4
Cumin: 1/2 teaspoon 
Cinnamon: 2" stick 
Fennel seeds: 1/2 teaspoon 
Bay leaves: 2
Marathi Mogga : 1

Basmati rice: 2 cups 
Onion: 2 sliced
Green chilies: 3 slit 
Tomato: 1 large diced
Ginger garlic paste: 1 tablespoon 
Cilantro/ coriander leaves: 5-6 sprigs chopped 
Mint : 5-6 sprigs chopped 
Water : 3 1/2 cups 
Red chili powder: 1 teaspoon 
Garam masala: 1/2 teaspoon 
Biryani masala: 1/2 teaspoon 
Salt to taste 


Take all ingredients listed under marinate, mix well and keep in the refrigerator for 1 hour.
Wash and soak rice for 10 minutes.
Heat 2 tablespoons of ghee and 2 tablespoons of oil in a pan and add the ingredients listed under tempering.
Add green chilies and onions and sauté till golden brown.
In meanwhile, drain rice. Heat 2 teaspoons of ghee in a pan and add drained rice. Keep frying the rice until it changes the color to light yellow.
Add ginger garlic paste to the onions and mix well. Fry for 30 seconds. Add tomatoes and cook until they turn mushy.
Add cilantro and mint leaves mix well.
Add the chicken mix well and fry for 15- 17 minutes until the chicken is done by mixing in between. 
Add water, garam masala, biryani Masala, red chili powder, salt mix well and bring it to a boil. 
Add the rice, gently mix and close lid. Simmer and cook for 12-15 minutes until the rice is done. 
Let it rest for 5 minutes before opening the lid, fluff up with a fork and serve hot with gravy or raita.

No comments:

Post a Comment