Friday, 12 September 2014

Chicken Biryani with beetroot raita

Durga puja is round the corner and I am already going berserked with preparations. What to do and what not to is the question. I simply love my country with so many festivals and celebrations to enjoy. We actually don't need a reason to be happy. Just celebrating the festivals or being a part of it makes life so full of happiness. With so many pandals being constructed in the city, it feels nice to experience the festivity already. The excitement of the arrival of Durga puja is limitless,but more the days come near,the fear of passing it soon for the year also arises. Anyways,now is the time for super feasting and here goes my first recipe of this festival.
As usual this is again an easy to make and fast recipe. I did not make a dum biryani but a simple one with full of flavours in a large pan. Although the ingredient list is elaborate but once you read the recipe,you will find how easy it is to make.
So for this weekend do give this quick recipe a try and treat your loved ones.


1. Rice - 150 gms
2. Eggs - 3 nos( boiled)
3. Potato- 3 medium size
4. Onion - 3 medium size
5. Ginger - 2 inch
6. Garlic - 10 cloves
7. Black pepper corns - 12-14 seeds
8. Cumin seeds - 2 tsp
9. Coriander seeds - 2 tsp
10. Mace - 1 flower
11. Cinnamon - 2 inch
12. Green Cardamom - 4 nos
13. Cloves - 6 nos
14. Tomato - 3 medium size
15. Kasuri methi - 2 tbsp
16. Desi ghee - 2 tsp
17. Whisked curd - 100 gms
18. Turmeric powder - 1 tbsp
19. Red chilly powder - 1 tbsp
20. Salt to taste
21. Mustard/refined oil - 3 tbsp
22. Chicken - 400gms


Wash and soak the rice for 30 mins. Marinate the chicken with salt,turmeric powder and 1 tsp mustard oil for 30 mins.
Boil the potatoes till they are 3/4 cooked and cut into half.I pressure cooked them for 1 whistle.
Make small cuts in the boiled eggs and marinate them and potato with little salt and turmeric powder.
Now dry roast ingredient no 7 to no 13. In a blender add ginger,garlic,tomato with roasted spices and grind to a fine paste. Julienne the onions and keep aside. Heat oil in a heavy bottomed pan( I prefer non-stick to use less oil),fry the potatoes and eggs.Drain,take out and keep aside.In the same oil add onions and fry till dark brown. Take out 1/3 rd of the onion to use as garnish. Now with the remaining onion in the pan,add the spice paste and fry till oil starts separating. Add the chicken and stir fry for 5 mins approx. now add the curd and cook covered stirring occasionally till the chicken is half cooked. Crush kasuri methi with ur palms and add to chicken and stir.Now mix in the rice,water,potatoes,adjust salt and cook covered till the rice is done. Add desi ghee,give a final stir and serve hot. Garnish with the reserved onion fry,fried eggs and serve with chilled beetroot raita.
Note - You can sprinkle some lemon juice too while serving.

Beetroot raita

1. Whisked curd - 100gms
2. Freshly grated beetroot - 2 tbsp
3. Salt to taste
4. Black pepper powder - 1 tsp
5. Sugar - 1/2 tsp

Mix all the above ingredients and serve chilled with hot chicken biryani

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