Tag Archives: south Indian chicken briyani

Shaiya / Batkali Briyani (Chicken)

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Shaiya Briyani which is commonly known as Batkali Briyani in all parts of coastal Karnataka and forms an integral part of Navayath cuisine. Bhatkali biryani is one of the most common wedding meals in Bhatkal and surrounding towns including Mangalore. Recently I had this dish in a foodie meet in a Alibaba Café and Restaurant, Bangalore. Also I have tried out this dish in my kitchen. The taste was too good, I have induced semiya/vermicelli instead of rice. Let us move on to the recipe…

Shaiya / Batakali Briyani

Shaiya / Batakali Briyani

Ingredients:

  • Chicken – ½ Kg
  • Semiya / Vermicelli – 2 cups
  • Mint and coriander leaves – ½ cup
  • Bay leaf – 1 nos
  • Cloves – 4 nos
  • Cinnamon stick – 1 “ inch stick
  • Cardamom – 1 no
  • Ginger-garlic paste – 1 tbsp
  • Green chilies – 1 nos
  • Onions – 3 nos (medium sized)
  • Tomato – 1 ½ nos(medium sized)
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Oil – 3 tsp
  • Ghee / Clarified Butter – 1 tbsp
  • Lemon juice – 3 tsp

Preparation:

  • Clean and chop the chicken to medium pieces.
  • Slit the green chili. Finely chop the onions, tomatoes , mint and coriander leaves.
  • Marinate the chicken with 1 tsp of chili powder, 1 tsp of coriander powder, ¼ tsp of turmeric powder, 1 tsp of lemon juice and salt.
  • Boil the semiya and once boiled, drain it. Wash it in the running (tap) water and again drain it. Drizzle a tsp of oil and mix them well. Keep it aside.
  • Heat oil and ghee(clarified butter) in a kadai, add all the spices. Wait till the raw smell goes off.
  • Add in the ginger-garlic paste and green chili, cook till the raw smell goes off.
  • Add in the mint and coriander leaves, cook till they turn to dark green color.
  • Add in the onions and cook till they turn olden brown.
  • Add in the tomaotes followed with the ½ tsp of chili powder, ½ tsp of coriander powder and ¼ tsp of turmeric powder and cook till the tomatoes turn mushy.
  • Add in the marinated chicken pieces and cook them till they get blnd with the masala.
  • Add in a cup of water, bring it to boil. Cover and cook till the chicken pieces are done well.
  • Remove the lid and keep in medium flame till the gravy gets semi thicken.
  • Now top the semiya over the gravy with lemon juice and cover it tightly with the aluminium foil and keep in low flame for 5 mins.

Serve hot.

Chicken Briyani – Hyderabadi Style

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As a Briyani lover, I have been trying out few styles of briyani and this is my latest try “Hyderabadi-style chicken briyani”. Here I have cooked both the rice and chicken gravy separately and then layered them together and cooked on a very low flame in an airtight pot, so the rice absorbs the flavors of the chicken and comes out well. Let us move on to the recipe…

Chicken Briyani - Hyderabadi style

Chicken Briyani – Hyderabadi style

Ingredients:

  • Chicken – ¾ kg
  • Long grain /Basmathi rice – 2 ½ cup
  • Turmeric powder – ¼ tsp
  • Coriander and mint leaves – 20 gm
  • Green chilies – 2 nos
  • Yogurt / Curd – 1 ½ tbsp
  • Garam masala – 1 tsp
  • Chilli powder – 1 tsp
  • Salt to taste
  • Ginger-garlic paste – 1 ½ tsp
  • Onions – 200 gm
  • Ghee/Clarified butter – 1 tbsp
  • Oil – 2 tbsp
  • Bay leaf- 2 nos
  • Cloves – 4 no
  • Cardamom – 2 nos
  • Cinnamon – 1” inch stick
  • Star Anise – 2 nos
  • Shahi jeera / Caraway seeds – 1 tsp
  • Almonds – 10 pieces
  • Saffron – few threads
  • Lemon juice – 2 tsp

Preparation:

  • Peel and finely slice the onions. Finely chop the green chilies, coriander and mint leaves. Blanch and half the almonds.
  • In a mixing bowl, take ginger-garlic, yogurt/curd, lemon juice, chili powder, garam masala, finely chopped green chilies, half of the coriander and mint leaves, turmeric powder, and salt. Mix them all together. Add in the chicken and combine them with this mixture and marinade them for half an hour.
  • Soak saffron in a bowl with 2 tsp of warm water and set aside.
  • Heat ghee and oil in a large, tight fitting vessel. Add onions and cook for 15 mins, till they are browned. Remove them in a plate and keep it aside.
  • Add the blanched and halved almonds, cook till turn golden brown. Remove them in a plate and keep it aside.
  • Add in the marinated chicken pieces along with the marinade paste and cook in low flame till the chicken is half done. Pour in a cup of water and again cook till the chicken is almost done.
  • Take 5 cups of water in a heavy bottomed kadai and add bay leaf, cardamom, cinnamon, star anise and shahi jeera/caraway seeds and bring them to boil.
  • Clean and wash the rice. Add the rice to the boiling water, cover and cook till the rice is 90% done.
  • When the rice is almost cooked, drain the water and keep the rice aside.
  • When the chicken is almost done, spread half of the rice over the chicken gravy and then sprinkle some coriander and mint leaves followed with fried onions and almonds. Cover tightly with the lid and cook in low flame for 10 mins.
  • Meanwhile mix the saffron water with the rest of the rice and stir them well, so that the rice would turn to yellow colour.
  • Now open the lid and sprinkle this coloured rice and cover with the tight fitting lid and cook for 5 mins.
  • Remove the cover, when cooked and serve hot by garnishing with the leftover fried onions and almonds.

Serve hot.

Note: If you don’t have a tight fitting lid, cover the vessel with the lid and place a weight over the lid, so that the vessel would be fitted tightly and the flavor remains inside the vessel.

Chicken Biryani – Tamil Nadu Style

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I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

Also check out Biryani collections – CLICK HERE

Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style

Ingredients:  

  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –

Preparation:

  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.

Serve hot with onion raita, gravy.