Chicken Biryani- Tawa Method

Chicken Biryani- Tawa Method
Mostly i prepare Biryani in Cooker, sometimes it may get Over Cooked and became mushy..Was searching  a Tawa method for a long time, when i checked with Asiya  madam’s Page got few ideas and she had the video of it too.. 

When My Mom prepares Biryani.. she do in a big Vessel and finally she put hot charcoal over the lid to set the dum.. i thought thats too lengthy, & doesn’t have guts to try the charcoal method..this one attracts me, using foil for dum interesting know.. i did.. and it comes yummy… its no fail recipe i assure for you.. Along with these I prepared Tandoori chicken too.. will post the recipe soon..lets see the procedure for Tawa method Biryani, do try and let me know how it turns for you.:)
Basmathi Rice- 200gms
Ghee- 2 tsp
Oil- 2 tsp
Tomato- 1 finely chopped
Onion- 1 sliced
Ginger Garlic paste- 2 + 2 tsp
Curd- 1/4 cup
Corriander and mint leaves – a handful chopped
Coconut milk- 1 cup cup
To Marinate:
Chicken- 500gms
Red chilliepowder- 2 tsp
Coriander powder- 2 tsp
Graham masala- 1 tsp
Turmeric powder- 1/2 tsp
Lime- 1
To grind:
Tomato- 1
Onion- 1
Coriander leaves- 3-4 springs
Mint leaves- 4-5 springs
Green chillie- 2nos
To Temper:
Fennel seeds- 1/2 tsp
Bay Leaf- 2
Cinnamon stick- 1 inch
Cardamon- 2 nos
Cloves- 2 nos
Star anise- 1/2
* Clean the chicken and Squeeze the lime juice and add the masalas, marinate this for 3 hours.
* Soak the rice for 10 mins and drain them.
* Take all the ingredients to be ready.

* Grind the Tomato+Onion+Green chillie+Coriander leaves+ Mint leaves to a smooth paste..

* Heat the pressure pan with oil saute the ginger garlic paste.

* Add in the grinded paste and cook till the oil separates.

* Now add the Marinated chicken pieces.

* Mix them up with the cooked masala and add 1/2 cup water..

* Cover and cook for 2 whistles..{Can skip this step too i used big chunks of chicken pieces, also we love to have soft meat in Biryani} after The pressure release open the pressure cooker and cook till the water dries up.

* Heat the tawa or heavy bottom pan with ghee, temper the fennel seeds, bay leaf, cardamon, cinnamon, cloves, star anise.

* Saute the slitted onions, fry till they turns pink in color.

* Add in the Ginger Garlic paste, saute them for a while.

*Add in the Chopped tomatoes cook till they mashed up.

* Add the Cooked chicken, curd and chopped coriander leaves and mint leaves.

* Add in the Rice, Coconut milk and water {Rice:Water= 1:2}, along with add the salt.

* Once the Rice get boiled, water will starts to reduce, mean while cover the tawa with a Foil paper{Make sure Little water should there when you cover} Close it with a tight lid and put the flame in low for 20 mins, then switch off the flame and let them in rest for 30 mins.. this is how i did the dum procedure..:)

* Just Poke it with forks and change the biryani to serving bowls..

* Have to keep an eye after adding rice and water, there should little amount of water before u cover it with foil, otherwise the bottom batch will note to burn..

* I used big chunks of chicken, thats i marinated and pressure cooked the chicken..

Chicken Biryani- Tawa Method

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