Making an excellent biriyani takes some effort, but the delicious results are totally worth it!
Check out Aunty D’s take on a steamed biriyani made with a trusty pittu maker, and try whipping one up yourself.
Chicken 250 g
Cardamom 12 nos
Clove 14 nos
Cinnamon 1 tsp
Bay Leaves 9 nos
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Chilli Powder 1 tsp
Garam Masala 1/2 tsp
Lime Juice 1 tbsp
Ginger + Garlic 1 tbsp
Mint Leaves 1/8 cup
Green Chilli 4 nos
Curd 1/2 cup
Ghee 2 tbsp
Fried Onion 2 medium
Salt 1 1/2 tsp
Water 3 1/2 cups
Soaked Rice 1 cup
Saffron water (Saffron 1/8 tsp + Water 1 tbsp)
Firstly add your chicken to a bowl, along with 4 cardamoms, 6 cloves, cinnamon, 3 bay leaves, cumin powder, coriander powder, chilli powder, garam masala, lime juice, ginger, garlic, coriander leaves, mint leaves, green chilli, curd, 1 tbsp of ghee and 1 medium-sized fried onion.
Combine the ingredients until the chicken is evenly coated, then add salt and continue combining.
Leave the chicken aside to marinate for 30 minutes.
In another saucepan, add the rest of the ghee and the marinated chicken with half a cup of water. Heat it on a low flame for 15 minutes.
To make the aromatic rice, boil water with 4 cardamoms, 4 cloves and 3 bay leaves in a separate saucepan.
Add the soaked rice to the boiling water, cook for 5 minutes, and drain the water.
Now, start layering the cooked rice, chicken, and the remaining fried onions in the pittu maker as shown in the video. Once it’s filled, top it up with saffron water and cover with a banana leaf.
Add the remaining cardamom, cloves and bay leaves into the steamer filled halfway with water.
Steam the biryani until well cooked, take it out of the pittu maker, serve and enjoy!
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
Source From Pulse.lk
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