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BHATKALI CHICKEN BIRYANI

During my visit to India this time my nephew mentioned about Bhatkali biryani and it was something completely new to me. Listening to the way he described it, I insisted that we order some so that I could taste it and without doubt it was probably the best biryani I have had in the recent past. I had made up my mind that I would definitely try it out once I got back. Finally ended up making it today! Thanks to the recipe by Chef Thimma of vahrehvah fame.

This is what you’ll need

Rice: 2 cups

Chicken: 1kg

Onions: 2 (big)

Tomatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 6-8

Coriander leaves: 1/2 bunch (chopped)

Mint leaves: 1/2 bunch (chopped)

Turmeric powder: 1/4tsp

Chilli powder: 1tbsp

Garam masala: 1tsp

Whole spices: 3 each (cloves, cinnamon and cardamom)

Oil: 4tbsp

Ghee: 1tbsp

Saffron: Few strands dissolved in 1 tbsp of warm milk

Lime juice: 1tsp

Salt to taste

Let’s get cooking

1. Soak the rice in water for 10 minutes.

2. Slice the onions, tomatoes and green chillies.

3. Heat the oil in a wide pan and add the whole spices.

4. Add the onions, turmeric, ginger garlic paste, green chillies and salt. Saute for 2 minutes.

5. Add the tomatoes, coriander leaves, mint leaves, chilli powder and garam masala.

6. Add the chicken pieces and mix well. Add one cup of water and cook on a low flame until half done.

7. Prepare the rice by boiling water with salt in a big pan. Add the drained soaked rice and boil until 75% cooked.

8. Drain and spread on the chicken.

9. Add the ghee, saffron milk and lime juice.

10. Place the lid on the wide pan, cover with dough and place on an iron tava. Cook for 10 minutes.

11. When cool remove, mix well and serve hot with onion raita.

Approximate preparation and cooking time: 1 hour

Serves: 6

 

 

 

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2 Responses to BHATKALI CHICKEN BIRYANI

  1. Sheila says:

    Reminds me of the fun time we had at Anjali’s mehndhi – that was delicious biryani and good times!

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