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Thursday, October 27, 2011


  1. chicken-1/2kg
  2. basmathi rice-2cup
  3. cinnamon-1/2stick
  4. bay leaf-2
  5. cloves-6
  6. aniseeds-1/4tsp
  7. cardamom-1
  8. onion-half  
  9. tomato-1
  10. ginger-1/4slice
  11. garlic-5cloves
  12. curd-1/2tsp
  13. lemon juice-1tsp
  14. coconut milk-1/4cup
  15. mint leaves
  16. turmeric powder-1/2tsp
  17. coriander leaves
  18. red-chili -7
  19. gree-chili-2
  20. curry leaves
  21. water
  22. boiled egg-1
  23. oil-for fryig
  24. salt-to taste

To Grind:
  • take a blender,put the cinnamon,cloves,aniseeds,cardamom.
  • to grind onion separetely
  • to grind ginger and garlic separetely
  • take a blender,put the red-chili and add some water.grind in smooth paste.
  • after wash the jar add coconut slices and water.grind in smooth paste.take a filter and squeeze the coconut water seperately. 

  • take a small bowl add onion,curd and salt mix well.this is a curd /thayir pachadi
  • take a pressure cooker,add 10tsp of oil/butter.
  • oil comes in heat add bay leaf, powders(cinnamon,cloves,cardamom,aniseeds),onion paste ,ginger-garlic paste,green-chili.fry 10mins.
  • after 10mins add sliced onions,mint leaves,curry leaves,coriander leaves and add finely chopped tomatoes.
  • after 10mins add chicken,red-chili paste,curd,turmeric powder,salt and lemon juice.
  • wash and soak the rice for minimum 1/2 hour.add in the washed rice to chicken.
  • mix the rice and chicken wait for 5mins.after add 21/3cup of water(including coconut milk),curry leaves,mint leaves,coriander leaves and butter. 
  • after close the pressure cooker upto 3 or 4 whistles.
  • after 3 or 4 whistles switch off the flame and remove the heat wait for 20mins.
  • after 20mins ur chicken briyani is ready.

  • chicken gravy
  • curd / thayir pachadi

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