Chicken Biryani (Spicy Rice)

Hello Eeveryone,

Wiki says "Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries."

To me, I never really liked rice until I my Mom made me eat Biryani. There was this place Dadar, Mumbai that made amazing Chicken Biryani but only on Sunday morning, Me, my sister and my cusion would get up early and rush there so we dont miss out on it and have to wait until next sunday ..... that is one of the things that made sundays special. Apart from being a holiday (yes in India weekend dosent start on Fri at 3pm :( although I always wished it did!) And the other thing was all those awesome morning Doordarshan (National TV Network) Shows!! Remember "Dada Dadi ki Kahaniyan" "Potli Baba Ki"!! Those were the days......!!

So, back to biryani..when I came to USA I tried making it and boy was it a disaster:/ I gave up on it after a dozen tries up until recently, when my Mom shared this recipe with me, which she got from her dear friend. So, here it is hope you guys like it too! Enjoy!!:DD

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch / Turmeric
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
5 tbsp Ghee


Preparation:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat Ghee in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.     
5. Add cardamom powder. Add the chicken pieces Cook till 3/4 done.
6. In a separate pan add 4 cups of water to the rice. Mix saffron/Turmeric in milk and add to it.
7. Cook till 3/4 done. Layer on the Chicken.
8. Garnish with green coriander leaves and serve hot with raita (yogurt) 

Onion Raita:

Ingredients:
1 Cup Yogurt
1small Chopped Onion
 1/4 tsp Chilli Powder
1/4 tsp Crushed Coriander Seeds
Salt to Taste
Some Chopped Coriander/Cilantro Leaves for Garnish

Method:

1. In a bowl added yogurt, little water about 1/4 cup, chilli powder, crushed coriander seeds, salt.
2. Mix well.
3. Add chopped onion.
4. Garnish with chopped coriander/cilantro leaves. Enjoy!

A Stroll Down Memory Lane!

I thought why not start my blog with a bang and what better the recreating childhood memories. I'm talking about when a hot spoonful of delicious goodness of love would just melt your heart. And give you the warm summer hug....even in winter! And we know winter in Michigan! Yes, that thing, Im talking about that.

I can hardly resist tasting any thing I make. So does my husband, believe it or not he likes my cooking...now if you were to ask my son, that would be a different story.;) But, when I cooked this for the first time I just couldnt get myself to grab that spoon and dip it in there. I kept thinking "What if it is not like what Aai(mother) made?" I just didnt want to tarnish the sweet, wonderful, awesome memory of me eating a bowl full of this on a kinda cool raining afternoon..and when I say rainy...I mean Bombay rains. Google it!
So I waited and waited until my husband got home. For him to try and tell me "Its good. Try it!" Then came dinner time and I had to try...so I did, keeping my fingers crossed. And what do you know.... it was good...rather amazing if I say so myself!:))

So, here Im opening my blog with the very same recipe. And I challenge you to not like it:) I cant believe how easy it is! 

Bombay Chicken Curry:
Serves: 4
Cook Time: 30-45 mins

For Masala: 
4 med Chopped Onion
1 cup Dry Unsweetened Coconut
1 Tsp Ground Black Pepper
8-10 Cloves of Garlic
1/2 inch Ginger

Salt to taste

Method:
1. In a wok saute onions, ginger, garlic, black pepper, salt in 1tsp of Oil. The onion need to be really browned.
2. Add coconut. Keep stirring they roast really fast. Once all done, let it cool.
3. Put it in blender and make a smooth paste. Add a little water if needed. Something like coffee grinder works best! 
This makes a good amount (1 cup) we only need 7 tablespoons for the curry recipe below. It can be stored in refrigerator for couples of weeks and can be used in other dishes as well.

For Curry:
2 Chicken breasts cut in small pieces
1 tsp Oil
1 Small Onion Chopped
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 tsp Lemon Juice
7 tbsp Masala (recipe above)
Salt to taste

Method:
1. In a Pressure Cooker or a Pan add oil and saute onions.
2. Add Chicken, Turmeric, Red Chilli, Garam Masala, Salt, Masala, brown chicken a little bit then add water about 2 cups add more if you need more curry.
3. If using cooker cook for 3 whistles or about 20-25 mins. In a pan cook till chicken is tender.
4. Add lemon juice
5. Garnish with chopped Coriander leaves.
6. Serve hot with Naan/ Rice/ Bread/ Neer Dosa(Recipe to Follow.)

Coming SOON!

Watch out for new Blog! Like there are not enough blogs on the internet. But this one is different.
It is a journey through 40 recipes in 40 weeks. With a full time job, a 2yr old and a husband.! Its going to be fun!