Anjappar chicken Briyani stands for its own taste and flavor compare to other briyani variety. Mild spice and juicy chicken are the hidden secret behind this recipe. Try this for this weekend and treat your family. Thanks Geetha for this wonderful recipe..
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6 ~ 7
Ingredients:
1 lb / ½ kg chicken
3 cup basmati rice
1 big onion, thinly sliced
2 big tomato, chopped
4 ~ 5 green chillies, slit lengthwise
2 tbsp oil
2 tbsp ghee
1 handful mint leaves, chopped coarsely
1 handful cilantro, chopped coarsely
1 tbsp lemon juice
For Marination:
1 tbsp red chilli powder
1 tbsp ginger garlic paste
Salt to taste
For Seasoning:
1 piece of Cinnamon
4 cloves
2 green cardamom
1 bay leaves
Method:
Preparation:
> Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
> Wash rice for 3 times and soak it in fresh water for 15 ~ 30 minutes.
> Drain and reserve the water for cooking.
Cooking:
> Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
> Throw in sliced onion, saute until it turns transparent and glossy.
> Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
> Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
> Add required amount of water ( i.e. for 1 cup rice, add 1 ½ cup of water) and allow it to boil.
> Add rice (see notes) and mix well. Throw in chopped mint and cilantro leaves. Mix and adjust salt to taste and allow it to boil vigorously.
> Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
> Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
> After 5 minutes or pressure drops, remove the lid and add 1 tsp of ghee and 1 tbsp of lemon. Mix gently and serve hot with Raitha.
Note:
> I used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
Suggestions:
> Always use ripe tomatoes to this recipe and extra green chillies will enhance the taste.
> This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder.
Printable Version
Anjappar Style chicken Briyani
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6 ~ 7
Copyrights: www.sarasyummyrecipes.com
Ingredients:
½ kg/ 1 lb chicken
3 cup basmati rice
1 big onion, thinly sliced
2 big tomato, chopped
4 ~ 5 green chilies
2 tbsps. oil
2 tbsps. ghee
1 handful mint leaves, chopped coarsely
1 handful cilantro, chopped coarsely
1 tbsp. lemon juice
For Marination:
1 tbsp. red chilli powder
1 tbsp. ginger garlic paste
Salt to taste
For Seasoning:
1 piece of Cinnamon
4 cloves
2 green cardamoms
1 bay leaves
Method:
Preparation:
Ø Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
Ø Wash rice for 3 times and soak it in fresh water for 15 ~ 30 minutes.
Ø Drain and reserve the water for cooking.
Cooking:
Ø Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
Ø Throw in sliced onion, sauté until it turns transparent and glossy.
Ø Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
Ø Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
Ø Add required amount of water ( i.e. for 1 cup rice, add 1 ½ cup of water) and allow it to boil.
Ø Add rice (see notes) and mix well. Throw in chopped mint and cilantro leaves. Mix and adjust salt to taste and allow it to boil vigorously.
Ø Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
Ø Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
Ø After 5 minutes or pressure drops, remove the lid and add 1 tsp. of ghee and 1 tbsp. of lemon. Mix gently and serve hot with Raitha.
Note:
· I used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
Suggestions:
· Always use ripe tomatoes to this recipe and extra green chilies will enhance the taste.
· This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder.
lovely step by step clicks,would love to try this version too.
Wow sara, the biryani is mindblowing. Delicious and lovely clicks...
Thanks for trying this briyani..Love the flavors in the briyani....
Beautiful clicks...
I love Anjappar biriyani. Thanks so much for sharing this recipe. My sister's in laws also make biriyani this way & used to hog nicely. I want to try making this soon. Your biriyani looks delicious & the texture looks the same as Anjappar.
I just love Biryani from Anjappar.. It is great that you could replicate that biryani at home. looks so tempting and will try this sometime.. By the way love your props.. 🙂
o god, very delicious briyani Saras, loved the props...damn appetizing n it paid off so good
Biriyani looks awesome. Wonderfully prepared.
Deepa
that looks yum ....nicely done and love your props ..
love how each biriyani is different... this looks too good...
I’d be tempted to try and shove the whole thing in m mouth
Loving it. Nice one
Wow.. looks soo yummy.. Am bookmarking this !!
oh wow... absolutely love it...
I dont mind inviting myself to ur place to enjoy this delicious food.Prefect sunday lunch.
i love chicken briyani, nowadays hard to find a good one.
Just mouthwatering...looks delicious!
Love the presentation,drool worthy chicken curry
Hi Anon,
You can take 250 grams of sliced onions with 200 grams of tomatoes for given rice and chicken quantity.. Thanks for letting me know.. Will update the same in ingredient list too..
Good job my dear .. I really enjoy your presentation of this delicious dish and you really explain the procedures very well and organize. Keep it up !! and thanks for sharing 🙂