My love of a good old fashion Briyani dish
When I was growing up in Cape Town, South Africa. My mother would make the yummiest Briyani. Our food in Cape Town is all about Cape Malay style cooking, similar to Indian food. As a family we love samoosa’s, roti and curry, curries and sweet desserts. Our traditional authentic flavours are derived from earth based aromas and spices.
Here is a Briyani from a website called www.blessedmom.hubpages.com.
Ingredients for Chicken briyani
For chicken marinade:
- Chicken- 250gms
- Curd- 1/2 cup
- Chilli powder- 1/4 teaspoon
- Turmeric powder a pinch
For rice:
- Basmati rice- 2 cups
- Onion- 1
- Tomato- 2(medium)
- Ginger garlic paste- 1 1/2 tsp
- Mint leaves- 1/2 cup
- Coconut milk- 1 cup(optional)
For biryani masala:
Make it as a powder
- Bay leaf- 2
- Cloves- 3
- Cinnamom- 3
- Cardamom- 3
- Perinserrakam- 2 tsp
- Coriander seeds- 1 tsp
- Pepper- 1/2 tsp
- Green chillies- 2
- Oil- 2 tsp
- Ghee- 2 tsp
- salt to taste
Cooking method for Chicken Briyani
Here’s the step by step chicken briyani recipe:
1. Clean and soak basmati rice for 10 to 15 minutes.
2. Clean and cut chicken to required size. Mix with curd, chilli powder, tumeric powder. Let it marinate for 1 hour.
3. Take the pan and heat oil and butter. Now add chopped onions, fry for few minutes and add ginger garlic paste and fry for 3-4 minutes.
4. Add the chicken marinade, briyani masala powder, chillipowder and cook on medium flame till the oil comes out.
5. Add mint leaves and mix it well.
6. Add the rice, 4 cups of water and salt. Once it begins to boil, you can add the whistle, then reduce the flame to simmer and pressure cook for 1 whistle. It will take about 8 to 10 minutes.
