Now u must be wondering who is Maaria and whats a Madras Biryani
Recently on my travels i landed up in Madras urf Chennai on the invitation of my baker friend, the uber talented Maaria Kulsum Tanveer. I got a chance to taste the crispiest dosa, finger licking tomato chutney and delicious sambhar. Her cook was kind enough to pack me a bottle of the tomato chutney.
At lunch i was served this chicken biryani that was soooo good. Usually biryanis for me are layered goodness, rich and masaledaar. I dont enjoy a very heavy biryani and this one was like tailor made for me. Maaria mentioned that its her mother in laws recipe and is typical madras style preparation. So i begged her for the recipe and 3 days later here it is from my kitchen
2 cups rice
2 tbsp oil + 2 tbsp ghee
3 onions finely chopped
2″ cinnamon sticks
1 tej pata
3 slit green chillies
2 tbsp ginger garlic paste
3 tsp chilli powder (adjust to taste)
1.5 cup sour curd (appx 200 gms)
1/2 cup mint leaves
1 cup coriander leaves
- Parboil the rice till 80%done, add some ghee when cooking. Spread to cool.
- In a heavy bottom pot, add the oil + ghee, add the spices.
- When it sizzles, add the onions and fry it till brown.
- Add the chicken and fry it for 10 mins.
- Add the ginger garlic paste and fry for 10 more mins.
- Add chilli powder and cook till oil seperates.
- Add curd, lime juice, mint and coriander leaves. Cook till chicken is done and the gravy is thick. Swirch off.
- Add the rice to this chicken and mix it well.
- Cover and seal the lid well. Keep it on dum for about 20 mins.
- Garnish with coriander and serve ho