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Guest Posting on Rasa Malaysia - South Indian Chicken Biriyani

Chicken Briyani - South Indian

Late November, a mail came into my mailbox with "Bee, Rasa Malaysia" in the From tag. My heart skipped a beat! You see, Bee has been one of the bloggers whose blog has been an immense source of inspiration to me; I looked on her work as a mentor to mine, enabling me to set goals and paths to where I want to go with mine.

So, it was indeed a joyous moment, befitting the Season, when I read the mail inviting me to do a guest post on her fabulous blog. I whooped and then got right into overdrive to figure out what to feature for this opportunity. Bee asked me if I could make her most requested Indian recipes, Chicken Biriyani. And, of course, I obliged, especially since that is one popular recipe at home as well :)

So, please visit Bee's blog, Rasa Malaysia, for my story and recipe for the delicious South Indian Chicken Biriyani.




South Indian Chicken Biriyani Recipe

For the marinade

6 chicken drumsticks
Small bunch of cilantro, with only the soft stalks
¼ cup mint
2 T ginger and garlic paste
2 tsp ground cumin
1 T cream
Salt as needed

For the Curry

1 large onion, diced
4 cloves of garlic, minced
2-inch chunk of ginger, minced
1 large bunch of cilantro
½ cup mint
1 cup thick coconut milk
2 cups water/broth
1 T ground cumin
1 tsp ground turmeric
2 T garam masala
6-7 whole cloves
2 sticks cinnamon
6-7 whole peppercorns
3 whole star anise
3 dry bay leaves
Salt as needed

For the rice

3 cups Basmati rice
½ small onion, julienned
3 whole cloves
2 cardamom pods, cracked
1 bay leaf
2 T ghee
5 ½ cups of water

For garnish

Handful of cashews, roasted in ghee

Method:

Grind together the marinade ingredients. Make slits on the flesh of the drumsticks, coat with the marinade and let rest for a few hours or overnight.

To make the curry, saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts seperating. Add the dry spices and salt, mix and saute for a few minutes. Add the coconut milk and water and bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.

Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot as they are most brittle then.

When ready to assemble, spread the rice in a deep dish, oven proof pan. A little by little add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you will not need more a cup and a half of the curry. Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and bake at 350 degrees for 40 minutes. Check in between to see if the biryani is drying out. If so, add more curry and gently toss.

To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews over. Biryani is typically served with a simple raita made with diced onions in yogurt.

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