Monday, July 18, 2016

Chicken Biriyani recipe from Annies Kitchen

Annies Kitchen is a cookery cum chat show that airs on Amtita TV and is hosted by actress Annie. There is a simplicity and cuteness in her presentation which makes it worth a watch. But sadly one has to listen and write down the ingredients and method. I wish the producers of the show could list it out in the description section of the video. By the way, all her shows are available on Youtube.

Now this is the first recipe that I tried. And my verdict - I have never before tasted such lipsmacking, flavorful, aromatic and tasty chicken biriyani. Oh the aroma that fills up the room...mmmmm.... One might feel that the quantity of garam masala that she dumps into the chicken biriyani is way tooo much but oh boy...the end result is simply awesome. This is a very rich dish which uses a lot of ghee, but what say , you can indulge once in a while na.

So here I am taking the liberty to write down the recipe on my blog. :)
Click here for the link to the video.

CHICKEN BIRIYANI (Annie’s kitchen)
        Chicken - 1 kg
      Ghee - 3 tbsp/oil and ghee combo
      Onion - 2 cups
      Tomato - 2 big (cut in cubes)
      Greenchilli - 8
      Ginger paste - ¼ cup
      Garlic paste - ¼ cup
      Mint leaves- as required
      Coriander leaves - as required
      Rambha leaves - as required
      Turmeric powder - ¾ tsp
      Chili powder - 1 tsp
      Coriander powder - 2 tsp
      Coconut milk - ½ cup
      Yoghurt - 1 tbsp (or lime juice - 2 tsp)
      Fried onion - ½ cup

Garam masala
      Fennel - 2 heaped tsp
      Star anise - 2 whole
      Cinnamon - 1”
      Cloves- 10
      Cardamom - 12
      Sha jeera - 1/2 tsp
      Kus kus - 1 tsp
      Jathipatri - 1 petal

     1.  Heat ghee in a pan. Add the ginger garlic-green chilli paste.
     2.    Add onion. Saute till translucent
     3.    Add all the powders. Saute till oil separates
     4.    Add the chicken
     5.    Mix well.
     6.    Add the tomato.
     7.    Add all the leaves.
     8. Mix well and add salt to taste.
     9.    Add the fried onion.
     10.    Add ½ cup of coconut milk.
     11. Cover and cook till done.
     1. Cloves - 5 -6
     2. Cardamon - 4-5
     3. Cinnamon - 1"
     4. Ghee - 2 - 3 tbsp
     5. Rice - 4 cups [soaked and drained]
     6. Rambha leaves - a few
     7. Turmeric powder - a pinch [if you want a yellow coloured rice]
     8. Hot water - 8 cups
      Add the cloves, cardamom and cinnamon into a deep pan along with the ghee. 
     Let it crackle. 
     Add the rice and fry well. 
     Add 8 cups of hot water and enough salt. Add a few rambha leaves. Cover and cook.

    1. Coconut pieces - 1/4 cup
    2. Cashew nut - 1/2 cup
    3. Raisins - 1/2 cup
    Fry all of the above in ghee and garnish the biriyani.

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