Sunday, April 25, 2010

Chicken Biriyani/Pulav – One Pot,Fuss free…!!!

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Days are flying at a crazy speed ..Irritating alarms,flying blankets,green-light chase through the blocks,meetings,quick lunches,tired evenings with cup of Bru and snacks,prepping the dinner listening to the rhythm of rain and chatting away to each other about the day ,TV humming all the time in the background,nom-nom’s and hit-the-sacks,dreams…. till the cycle starts again the next day..But there is a beauty in it ,think so?Yup,I do love my life… as long as there is this ‘someone’ to share it with me..:) So,so thus it goes …and I thought my scones were posted just a while away.But when I checked the date,my jaw almost hit the ground.:D..I dunno,I always seem to need a long time to make a post,may be that's what's keeping me away from here.I don't seem to be able to squeeze in a quick 30 mins or so and make a post.I need my time to muse,talk and share with my readers all the tidbit details of my glutton and memories associated and all those good stuff..But guess I’ll have to get into the hang of that speed track..:)

Hope you all are having a great summer.But heard,back home its the craziest summer ever with scorching sun and temperatures soaring up to the maximum in history..!.Stay cool all you folks out there..:)

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Well,this is not exactly a great recipe for Kerala summers I’d say.’cos Chicken itself is a hot property I’ve heard..:)..But who can say a No to a Biriyani..I haven't seen anyone who could..:D Ok,so this is exactly not a Biriyani..This is one is quick,easy and one-pot..and one pot is Pulav they say.But whatever..this is one amazing stuff and a good-at-it one to woo your husband,stump out your guests and may be for a quick yet grand Sunday brunch..:) This is exactly the Non-veg version of my Veg Pulav.Just that some marinated chicken is also popped in here.I have always made Biriyani the traditional way with rice and meat cooked separately and layered n baked.But sometimes you get this bad bad craving and you are super lazy for all that process.So I had to take this risk and try this one.Well,I was little apprehensive ,but in the end it all came out awesome..!!:)..Sig also has a similar one posted in her space sometime back,I remember..!!

Before going to the recipe details,wanna share with you the pics of this George Foreman grill that CSN stores passed on to me.

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Great stuff,people.The most suited description for this is mess-free and fat free.Just layer out your meat/fish veggies and close the grill(the upper plate of the grill is a replica of the lower one).After the required time ,open n voila ..!! and there are 2 settings for the position of the grill.You can keep it straight or slanted for the fat to drip off into a separate plate kept at the bottom.So you get all the healthy tasty stuff.See my Tilapia slices getting grilled..Sorry for the bad pic..:(.Thanks agian Csn stores..:)

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You’ll need :

1.5 lbs Chicken

Marinate it with:

1/2 tsp Turmeric powder

1 Tbsp Chilli powder

1 tsp Pepper powder

1 Tbsp Vinegar

1/2 Cup Yogurt

2 Cups Basmati Rice (long grained/fine quality)

2 inch Cinnamon stick

3 crushed cardamoms

3 cloves

1 small Star Anise

2 stalk Fresh curry Leaves

1 Cup Thin sliced Onions

1 Tbsp Garlic minced/paste

1 Tbsp Ginger minced/paste

1-2 tsp Chilli powder

1 Tbsp Coriander powder

5-6 pepper corns crushed

1 tsp Garam Masala

A handful Mint leaves chopped

A handful Cilantro chopped

Nuts/Raisins/fried Onions

Salt

Ghee

Lets whip up the Biriyani..!! :)

Marinate the chicken with powders and keep refrigerated for an hour.Mean while soak the Basmati rice in 4 cups water n keep aside for 30 mins.

In a deep bottomed pan ,heat the ghee and fry whole spices until that aroma spreads the place.

Pop in the curry leaves and fry till almost crisp n fragrant.

Add the ginger paste ,garlic paste n fry in low heat till fragrant.

Now add the Onion slices n fry till golden brown.

Push the onions to one side and dip in some ghee and put the powders and pepper corns and salt into it n fry under low heat until the powders are fried well.

Mix the powders with onions n sauté till mixed well..that dark color n aroma..:)

Add the cilantro and mint and mix well till that aroma hits even your neighbors'..;)

Increase heat,pour some more oil/ghee and tip in the marinated chicken in a and mix well with the onion base.Spread on the base of the pan and keep stirring for a while till it gets a good sear on all side.This one thing gives a great crunch to the chicken in your biriyani..:)

Keep mixing n frying till the chicken is almost opaque and mixed well with the base.Don’t over cook the meat.

Drain the rice n keep the water aside.

Pop in the rice and mix well with the chicken base taking care not to break the rice.

Remove almost 1/4 cup of water from the drained water from rice,keep aside and heat/boil the water .Add the hot water to the biriyani pot.Sprinkle enough salt also.

Mix gently the rice,chicken base and water.Sprinkle toasted KAsuri Methi and bring to a boil.

Close with a tight fitting lid and keep it undisturbed for a good 20 mins till you dont see any water on top..A glass lid on top will help you here.

Now open the lid ,there should be some water at the bottom..If the chicken/rice is not cooked as per your desire you can add that 1/4 cup water and keep the lid closed for another 5 mins or so..Else,Fluff with a fork and keep it open for a while till all the moisture is gone…Gently shake and with fork/spork mix well.

Fry onions,raisin and nuts in ghee n sprinkle on top.Prepare some thick Onion-Mint Raita and serve..!!

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Verdict: Well,what can I say? Awesome..! ..I had kept aside that 1/4 cup water..but then later added almost half of it and kept the pot closed for some more time.BUt then there was some good moisture in Biriyani when I opened the lid and had to keep the pot open for a couple of minutes.The whole process will make some rice fried n stuck to the bottom of pan and that tastes the BEST..:)

Time to call it a day foodies..see u all again..:)

Xoxo

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