Thursday, May 03, 2007
CHICKEN BIRIYANI & KFC CHICKEN
NON-VEG SPECIALS(SORRY VEGETARIANS:)))
As i promised to post my two methods of biriyani preparation, i already posted one with mutton biryani, now let me come with chicken...
Chicken - 1lbs
Tumeric - 2tsp
Salt- As per taste
Garam masala- 3tsp.
Biryani masala(i used Shahi briyani masala(everest company)
Green chillies - 2
Chillipowder(if you wish to have more spicy)
Onion - 2
Tomato- 1 big
Cinnamon - 1 piece
Bay leaf-2 small
Mint leaves - garnishing
Fried cashew- 5-6
Marinate chicken pieces with enough curd, garammasala, salt, and tumeric for at least 2hours.
Boil rice (75%) with cardamom and bay leaf, keep aside.
After 2hours,fry onion crispy and keep some for garnishing aside, start frying tomoto, cinnamon, cloves, and ginger. Garlic paste. Greenchillies (grinded). Once you feel raw flavour is gone.
Add Chicken pieces, fry nicely till it turns pale white in colour, add curd if we feel you need little.
Check for spicy and salt and close the pan, allow it to cook for 2 whistles for just by closing the pan leave for the 15-20minutes...
Once you feel it is cooked well, allow the gravy to get thick consistency.
Now layer the cooked rice and chicken gravy alternately, inbetween add crispy onion and few drops of food colour.
Keep in slow flame with weight for 10minutes at least or you can do this process in microwave even for 10minutes(dum).
Garnish with mint leaves, friednuts. Serve with raitha or chips.
(The specialty is as the chicken cooks in curd, it gives good taste. No need to add water).
Chicken - (drumstick pieces - 6)
Kitchen King masala- 3-4tsp
Limejuice - 3tsp
Salt- as per taste
Allpurpose - 1/2cup
Egg - 1 whole
Crushed corn flakes plain - 1 bowl
Marinate chicken with masala ,lime juice, salt and leave it for 3-4hours(put slits on pieces and marinate).
After4hours make a past with egg and all purpose flour.
Roll on crushed corn flakes and deep fry.
Drop on tissue to absorb extra oil and enjoy hot .cripsy KFC at home.