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.:)

Ingredients:

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

Salt

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

Salt

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

Method:

* 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..

Note:
* 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..