In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.
Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…
Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/
Chicken Briyani – Andhra Style
- Chicken – ½ kg
- Onions – 2 nos (medium size)
- Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
- Curd / Yogurt – ½ cup (2 ½ tbsp)
- Cloves – 5 nos
- Cardamom – 3 nos
- Cinnamon – 2 nos (2”inch stick)
- Bay leaf – 3 nos
- Star Anise – 4 nos
- Coriander leaves – two fistful;
- Mint leaves – two fistful
- Ginger-garlic paste – 3 tbsp
- Green chilies – 5 nos
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Pepper powder – ½ tsp
- Salt to taste
- Oil – 2 tbsp
- Ghee/Clarified butter – 2 tbsp.
With spices and onions
With ginger-garlic paste, green chilies and green leaves
With coriander powder (thickening)
With chicken pieces
With pepper powder
Chicken Briyani – Andhra Style
- Clean and chop the chicken to large pieces. Keep it aside.
- Peel and finely chop the onions and keep it aside.
- Wash and finely chop the mint and coriander leaves, keep it aside.
- Slit the green chilies into two equal halves and keep it aside.
- Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
- Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
- Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
- Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
- Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
- Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
- Clean the rice, drain the water and keep it aside.
- Pour in a cup of water and cook until the chicken is half-cooked.
- Add in the rice along with 4 ½ cups of water, allow it to boil.
- Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
- Remove the lid when the pressure subsides, give a stir and serve hot.
Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.
Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.
Diwali / Deepavali – 2015
Diwali / Deepavali – 2015
Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:
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Munthiri Kothu is one among the traditional and authentic sweet of Tuticorin and Tirunelveli. Munthiri Kothu is one among the must to do sweet in my mom’s place during Diwali. My grandfa loves this to the core, I would see him munching this Munthiri Kothu very often during Diwali and sometimes skipping this meal.
Munthiri Kothu is very simple, easy, yummy healthier and consumes less time in preparation. I would say it as a dried fried mungbean laddu coated with rice flour. You can also coat this mungbean laddu using rice flour or all-purpose flour or with the combination of these both flour.
For Diwali, this Munthiri Kothu was also in my must to do list and also this was my first attempt and I came out well, I could see my hubby munching munthiri kothu the most 🙂 . Let us move on to the recipe…
Hey it’s Friday, I am taking it to Fiesta Friday #94 hosted by Angie@thenovicegarderner.
Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/.
- Mung Bean/Paasipayaru/Whole Green Lentil – 1 cup
- Jaggery – ½ cup
- Cardamom powder – ½ tsp
- Salt – a pinch
- All-purpose flour/Maida – 4 tbsps
- Rice flour – 2 tbsps
- Oil – for deep frying
Making of Munthiri Kothu –
- Dry roast mung bean/paasipayaru/whole green lentil in a kadai, until it changes to golden brown in colour.
- Prepare Jaggery syrup: Add jaggery to a cup of boiling water and wait until the jaggery melts and comes to a syrup consistency (water reduces to ½ the quantity), strain the residue and keep the syrup aside.
- Take all-purpose flour/maida, rice flour and a pinch of salt in a bowl. Mix all these together.
- Pour in little water, mix well with your hands and bring it to a paste consistency. (Be sure no lumps are formed and the paste should be thick, so that it can coat the laddus).
- Meanwhile heat oil in a kadai.
- Grind the roasted mung bean to a fine powder. Sieve the flour in a bowl, add in the cardamom powder, pour in the jaggery syrup little by little and mix them well with your hands.
- Grease your palm with ghee/clarified butter, divide the flour to small portions and roll them into balls and keep them aside.
- Take three laddus together, coat them together in the flour paste and gently drop them to the hot oil.
- Deep fry by swapping sides until it turns golden brown, drain the oil and transfer it to plate.
Roasted and grounded Mung Bean
With jaggery syrup
Rolled to small balls (laddu)
Getting dipped in flour paste
Getting dropped gently
Store in an air-tight container, once it comes to room temperature. It stays fresh for a week time.