I really hope most of the meat eating fans would certainly love foods from Anjappar hotels, a famous south side restaurants, serving very good non-veg products, now all over the world. I am the same to that particular population too, I really like fish curries, briyani, esp their mutton briyani, and chicken 65 and chicken lollipops, they were our usual order once we go to the place .
Regrettably, it's different after relocating to US after which to within KL, though I have a branch in KL not far from my condo, I's so happy after i heard Saravana Bhavan n Anjappar r near to my house, however the quality they serve here's not up to the factors which had upset my tummy far too bad after i gone to live in KL initially. From then, I have stopped visiting the place, rather attempted many similar kinda recipes. The recipe I am sharing is barely adapted in the Geetha's page with a few modifications to obtain the authentic flavour and that i remember bookmarking her recipes in the past. Finally am glad I have attempted, VJ really loved it you will find, me too. One factor I wish to make certain may be the spices I have added is mild and also the briyani won't be spicy. So, If u wish to have it spicy, kindly more eco-friendly chillies or red chilli powder, I have used similar kind of Kashmiri red chilli powder, same with the spicy colour.
Ingredients:- 1/2 kg/ 1 lb chicken with bones
- 3 cups Basmati grain
- 1 big onion, thinly sliced
- 2 big tomato,cubed
- 2 eco-friendly chilies
- 2 tablespoons of. oil
- 2 tablespoons of. ghee
- 1/2 bunch mint leaves, chopped coarsely
- 1/2 bunch cilantro, chopped coarsely
- juice of half lemon
- 1/2 Red onion, medium-sized. reduce cubes and grind to some paste without adding water.
- 1/2 inch ginger root + 10 cloves of garlic clove + 2 eco-friendly chillies. grind these together to some fine paste.
- 1 tablespoons of red chilly powder (I have used Kashmiri type)
- 1 tablespoons of ginger root garlic clove eco-friendly chilly paste previously mentioned
- Salt required for the meat
- Fresh lemon juice 1 teaspoon
- Neat and rinse the chicken pieces and marinate all of them with 1 tablespoons of red chilli powder, 1 tablespoons of ginger root garlic clove eco-friendly chilly paste, salt and fresh lemon juice. Use the masala all around the chicken, mix well, cover and refrigerate within the fridge not less than half an hour.
- Wash and chop the onions, tomato plants, eco-friendly chillies, mint leaves, coriander leaves and kee them individually.
- Wash the grain and soak them in good water for at the very least twenty to thirty minutes.
Method:
- Have a wide bottomed, deep kadai and pour within the 2 tablespoons of of oil and 1tbsp + 2 teaspoon tablespoons of of ghee, heat it for 30 secs. Perform the seasoning with cinnamon, cloves, cardamom, bay leaf, star anise and mace. Add some whole spices one at a time and fry them well.
- Now dump within the finely sliced onions, slit open eco-friendly chillies towards the oil and give a pinch of salt. Allow the onions fry for one to two minutes on the medium flame until they're golden in colour. Spoon in 1 teaspoon of ginger root garlic clove garlic clove paste towards the onion. saute them well in order that it does not get keep to the bottom.
- Add 1 / 2 of the chopped mint and coriander leaves and blend well for 10 secs. Next add in the earth onion paste. needed salt and stir frequently, if unwatched, the paste will stick to the bottom. Cover and prepare the onion paste for two to three minutes on medium low flame or before the oil starts appearing around the sides and top.
- Now stop by the cubed tomato plants and allow them to prepare until they're soft, starting to break. At this time add some marinated chicken pieces towards the masala and blend them completely. Don't add water at this time. Cover the pan and prepare the chicken for five minutes on medium low flame. Right now, the chicken might have switched to pale white-colored in colour.
- Pour in 3 3/4 cup water ( 1 :1 1/4. grain to water ratio) and mix well using the korma. Allow them to sit within the medium heat and boil for any minutes.
- Add some drenched grain and also the reamaing chopped corainder. mint leaves at this time and blend well. Look for the salt and prepare open on medium low flame before the grain will get fifty percent cooked. Make sure you stir a couple of times and canopy the pot having a tight lid or pay for it with aluminium foil as with the pic, to help keep the steam inside.
- Heat a tawa/ dosa pan on high flame for any minute and the briyani pot on the top. Initially the flame has maintain medium for that first three or four minutes after which lower the flame completely to simmer and allow it to prepare for 15-20 minutes. Later turn off the stove, take away the pot in the heat, watch for 2 minutes after which take away the foil and pour in / sprinkle the fresh lemon juice. 1 teaspoon of ghee in circles. Again cover the pan using the aluminium foil, allow it to take a few minutes. Later, open the pan and fluff the grain having a fork and serve with chicken curry and raita.
My Notes:
- As I have already pointed out, this can be a mildly spiced biryani, use hot red chilli powder rather of Kashmiri chilli powder and increase the eco-friendly chillies.
- U might also add ( 1. 1. grain to water ratio, if soaking the grain for lengthy) to obtain a grainy grain.
- There is no curd. turmeric powder required for this recipe. As needed, u will add turmeric powder for this recipe.
- U might also add fried Cashews for this recipe too.
This really is title Steps To Make Anjappar Style Chicken Briyani Prep Time. half an hour Cooking. 30 to 35 mins Serves. three or four Cuisine. Indian Author. Shanavi . world wide web.kitchensecretsandsnippets.com
This really is title PRINT THIS RECIPE
Ingredients:
- 1/2 kg/ 1 lb chicken with bones
- 3 cups Basmati grain
- 1 big onion, thinly sliced
- 2 big tomato,cubed
- 2 eco-friendly chilies
- 2 tablespoons of. oil
- 2 tablespoons of. ghee
- 1/2 bunch mint leaves, chopped coarsely
- 1/2 bunch cilantro, chopped coarsely
- juice of half lemon
- 1/2 Red onion, medium-sized. reduce cubes and grind to some paste without adding water.
- 1/2 inch ginger root + 10 cloves of garlic clove + 2 eco-friendly chillies. grind these together to some fine paste.
- 1 tablespoons of red chilly powder (I have used Kashmiri type)
- 1 tablespoons of ginger root garlic clove eco-friendly chilly paste previously mentioned
- Salt required for the meat
- Fresh lemon juice 1 teaspoon
- 1" piece Cinnamon
- three or four Cloves, smaller
- 3 Cardamom
- 1 star anise, optional
- 1 Bay leaf
- small piece Mace
Set-up :
- Neat and rinse the chicken pieces and marinate all of them with 1 tablespoons of red chilli powder, 1 tablespoons of ginger root garlic clove eco-friendly chilly paste, salt and fresh lemon juice. Use the masala all around the chicken, mix well, cover and refrigerate within the fridge not less than half an hour.
- Wash and chop the onions, tomato plants, eco-friendly chillies, mint leaves, coriander leaves and kee them individually.
- Wash the grain and soak them in good water for at the very least twenty to thirty minutes.
- Have a wide bottomed, deep kadai and pour within the 2 tablespoons of of oil and 1tbsp + 2 teaspoon tablespoons of of ghee, heat it for 30 secs. Perform the seasoning with cinnamon, cloves, cardamom, bay leaf, star anise and mace. Add some whole spices one at a time and fry them well.
- Now dump within the finely sliced onions, slit open eco-friendly chillies towards the oil and give a pinch of salt. Allow the onions fry for one to two minutes on the medium flame until they're golden in colour. Spoon in 1 teaspoon of ginger root garlic clove garlic clove paste towards the onion. saute them well in order that it does not get keep to the bottom.
- Add 1 / 2 of the chopped mint and coriander leaves and blend well for 10 secs. Next add in the earth onion paste. needed salt and stir frequently, if unwatched, the paste will stick to the bottom. Cover and prepare the onion paste for two to three minutes on medium low flame or before the oil starts appearing around the sides and top.
- Now stop by the cubed tomato plants and allow them to prepare until they're soft, starting to break. At this time add some marinated chicken pieces towards the masala and blend them completely. Don't add water at this time. Cover the pan and prepare the chicken for five minutes on medium low flame. Right now, the chicken might have switched to pale white-colored in colour.
- Pour in 3 3/4 cup water ( 1 :1 1/4. grain to water ratio) and mix well using the korma. Allow them to sit within the medium heat and boil for any minutes.
- Add some drenched grain and also the reamaing chopped corainder. mint leaves at this time and blend well. Look for the salt and prepare open on medium low flame before the grain will get fifty percent cooked. Make sure you stir a couple of times and canopy the pot having a tight lid or pay for it with aluminium foil as with the pic, to help keep the steam inside.
- Heat a tawa/ dosa pan on high flame for any minute and the briyani pot on the top. Initially the flame has maintain medium for that first three or four minutes after which lower the flame completely to simmer and allow it to prepare for 15-20 minutes. Later turn off the stove, take away the pot in the heat, watch for 2 minutes after which take away the foil and pour in / sprinkle the fresh lemon juice. 1 teaspoon of ghee in circles. Again cover the pan using the aluminium foil, allow it to take a few minutes. Later, open the pan and fluff the grain having a fork and serve with chicken curry and raita.
- As I have already pointed out, this can be a mildly spiced biryani, use hot red chilli powder rather of Kashmiri chilli powder and increase the eco-friendly chillies.
- U might also add ( 1. 1. grain to water ratio, if soaking the grain for lengthy) to obtain a grainy grain.
- There is no curd. turmeric powder required for this recipe. As needed, u will add turmeric powder for this recipe.
- U might also add fried Cashews for this recipe too.
