SELVAKODIS BIRYANI RECIPE
A.
Deep Fry:
1.
Deep fry 1 kg Onion until it turns golden brown
B.
Marination:
1.
1 kg Chicken
2.
2 spoon Salt
3.
2 spoon Chilli Powder
4.
2 spoon Biryani Powder
5.
½ spoon Fenugreek (whole)
6.
3 spices each
a.
Clove
b.
Cinnamon
c.
Cardamom
d.
Star Anise
e.
Bay Leaf (1 leaf broken in 3 pieces)
7.
Ginger Garlic Paste
a.
1 whole Garlic
b.
Same quantity of Ginger
8.
¼ deep fried Onion from the quantity prepared
9.
¼ cup Oil
10. ½
cup Yogurt (blend well)
11. 6
wholes Green Chilis (cut into half the long way)
12. 3
spoon Lemon
MARINATE FOR AT LEAST 2 HOURS
C.
Soaking Rice:
1.
Take 750 grams of Rice (3 ½ cups) and soak it in water for 30 minutes (to
save time, this can be done when marinating the chicken)
D.
Cooking Rice:
1.
Take 8 cups of Water (2.5 cup of Water for each
cup of Rice) and boil it
2.
Add 1 spice each
a.
Clove
b.
Cinnamon
c.
Cardamom
d.
Star Anise
e.
Bay Leaf
f.
Cumin (½ spoon)
3.
Add 1 spoon Oil
4.
Add 1 1/2 spoon Salt
5.
Add soaked Rice (from Step C)
6.
Keep the flame on high for 5-6 minutes
E.
Mixtures:
1.
Boil Water in a pot to keep it on top of the
Biryani for dum
2.
Mix some Saffron into ½ cup hot Milk
3.
Mix 1 tbsp of Ghee into 1 cup of hot strained
Rice Water
F.
Layer Preparation:
1.
Sprinkle ¼ deep fried Onion on Chicken
2.
Layer 1
a.
Strain 1/3 Rice and add it into the marination
pot
b.
Sprinkle ¼ deep fried Onion from the quantity
prepared
c.
Add ½ Saffron Milk into the pot
d.
Pour ½ Ghee Water into the pot
3.
Layer 2
a.
Strain 1/3 Rice and add it into the marination
pot
b.
Sprinkle ¼ deep fried Onion from the quantity
prepared
c.
Add ½ Saffron Milk into the pot
d.
Pour ½ Ghee Water into the pot
G.
Dum Preparation:
4.
Cover the pot using Aluminum Foil and then close
the pot with a lid
5.
Place the hot water pot on top of the lid
6.
Cook on high flame for 10 minutes
7.
Place dosa pan underneath the Biryani pot
8.
Cook for 30 minutes with the flame at a little
lower than the halfway point between low and medium heat
9.
Turn off the stove and leave the Biryani in the
pot for an hour to cool
SERVE AND ENJOY
