Anjappar Style Chicken Biriyani

         I have tryed many type of biryani's to surprise my hubby. But we are not satisfied as it is not as hotel style.My hubby is a fan off sankranti biriyani and this biriyani satisfied our taste.This anjappar style biriyani is also one of my try which came out very well with simple ingredients.And i got good comments from my friends and guests. So Try and let me know your comments.

    

Anjappar Style Chicken Biriyani

Recipe Cuisine: Indian  |  Recipe Category: Biriyani
Preparation Time:1 hour & 30 mins  |  Serves: 5

Ingredients

Chicken-250gm(or 5 to 6 drumsticks)

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Basmathi rice-1 & 1/2 cup

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Onion-1

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Tomato-1

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Turmeric-1/4 tsp

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Mint leaves-1 hand(chopped)

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Coriander-1 hand(chopped)

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Star anise-1

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Javitri/Mace-small

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Elachi-3

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Bay leaf -2

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Cinnamon-1

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Cloves-3

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Ghee and oil -2 tbsp(each)

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To Grind

Green chilli-2 or 3(increase as per taste)

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Onion-1/2

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Ginger & Garlic paste-1 & 1/2 tbsp

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To Marinate

Chilli Pwdr-1 & 1/2 tbsp(i used kashmiri chilli pwdr for good colour)

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Ginger & Garlic pste-1 tbsp(or use the above ground paste also)

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lemon juice /vinegar-1 tsp

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Salt

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Method:

1. Marinate the chicken with the paste of(chilli pwdr,g&g pste,lemon juice and salt) and keep it in fridge for 1 hour(i use to leave it overnight).

2. Soak the rice just before u start cooking.Chop the onion,tomato,mint and coriander leaves.
3. In a thick bottomed pan add oil & ghee,once the oil is hot add all the whole garam masala's and fry for 10 secs(make sure not to burn.

4. Now add the onion and cook till golden brown.
5. Now add the ground paste and cook till oil seperates(add salt to avoid sticking at the bottom).

6. Add the tomatoes once it is mushy then add turmeric and let it cook for few more mins til oil seperates.
7. Its time to add the marinated chicken and cook by covering the lid till the chicken turns pale.

8. Add around 1/2 to 3/4 cup of water and cook till chicken is cooked and all the water evaporates.
9. Now add 4 cups of water for the rice and let it boil.Now add the remaining mint and coriander to the boiling water ,give a quick mix and add the rice.

10. Adjust the salt if required and let it boil.Now close the lid and let it boil for 1 more min.
11. Now reduce the flame to low and cook for 10 mins and till the rice on the top.

12. Switch off the flame and wait for 20 mins and sprinkle 1 tbsp of ghee and 1 tbsp of lemon juice on top and mix well
13. Serve hot with raita and any chicken gravy.

Notes:

• Dont soak the rice for too long.
• Adjust the spicyness as per the taste.