Ingredients:

1. Chicken: 1 kg (washed, cut into bite sized pieces)
2. Yogurt: 1/2 cup (curd)
3. Lemon juice: 1/4 lemon
4. Turmeric powder: 1/4 tsp
5. Coriander powder: 1 tbsp
6. Cumin powder: 1/4 tsp
7. Red Chili Powder: 1 1/2 tsp
8. Poppy seeds: 1 tbsp (soak in little milk and make paste)
9. Red Onion: 2 (large, finely chopped)
10. Garam masala powder: 1 cardamom, 1/2 ” cinnamon and 5 cloves finely ground
11. Star anise: 1
12. Cinnamon: 1″
13. Thick coconut milk: 3/4 cup
14. Coriander leaves: 2 tbsps (finely chopped for garnish)
15. salt to taste
16. Oil: 2 tbsps

Make the following a paste:

1. Green chilies: 3
2. Ginger: 1 1/2″ piece
3. Garlic: 6 cloves

Steps of Preparation:

1. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
3. Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
4. Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
5. Finally add garam masala powder, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
6. Serve hot with white steamed rice, coconut rice or rotis.

Ingredients:

1. Chicken – 500 gms (washed, drained and cut into pieces)
2. Onions – 2 nos (big sized, finely chopped)
3. Ginger – 1 tbsp (julienned)
4. Tomatoes – 4 nos (finely chopped)
5. Curry leaves – 1 sprig
6. Cooking oil – 4 tbsp
7. Salt to taste

For curry masala, grind the following to a fine paste

1. Shallots (small onions) – 10 nos
2. Ginger – 3 cm piece
3. Garlic – 6-8 cloves
4. Dry Red chilies – 8-10 nos
5. Turmeric powder – a pinch
6. Cumin seeds (jeera) – 1 tsp
7. Fennel seeds (saunf) – 1 tsp
8. Black Peppercorns – 15 nos
9. Water (as required to make this thick paste)

Steps of Preparation:

1. In a pan heat oil and tip in the onions. Fry till translucent
2. Add the ground curry masala and mix well. Fry for 2 minutes.
3. Remove half of this mixture and keep aside
4. To the remaining half in the pan add chicken, ginger and salt and sauté till the chicken is cooked
5. Tip in chopped tomatoes, curry leaves and ¾ cup water and cook over low heat till oil separates
6. Add in the onion and masala paste you had set aside earlier (step 3) and turn off the heat
7. Mix well and garnish with chopped fresh coriander leaves and julienned ginger
8. Serve with rice, chapati,  parota, aapam or idiaapam

Ingredients:

• vegetable oil – 2 1/2 tbsps
• cardamom – 1 pod
• 1 clove
• 1 cinnamon stick
• chopped onions – 4 medium
• chopped fresh garlic – 3 tbsps
• chopped fresh ginger – 1/4 tsp
• boneless skinless chicken , cut into cubes – 1 pound
• chili powder to taste
• chopped tomatoes – 1 1/2 medium
• plain yogurt – 16 ounces
• water – 3 tbsps
• lemon juice, to taste
• white rice – 3 cups
• butter – 1 tsp
• salt to taste
• fresh mint - 1 bunch chopped
• chopped cilantro – 1 bunch

Steps of Preparation:

1. Pre-heat range to oil inside a big oven-proof pot more than medium heat.
2. Add cardamom, clove, and cinnamon stick.
3. Wake around chopped onions, and also fry right up until older brown lightly.
4. Fire up within garlic as well as ginger.
5. Stir within chicken sections, and also fry concerning 3 moments.
6. Fire up inside chili powder, and also cook dinner many units.
7. Wake inside tomatoes, in addition to prepare food pertaining to 5 minutes.
8. Merge yogurt using 3 tablespoons water plus lemon juice; mix into gravy.
9. Take care of weed, and also farrenheit within a preheated oven before spices is almost thickened as well as focused, about 15 minutes.
10. In the meantime, make meals rice within plenty of salted water to deal with. Bring to your disect, plus make meals until finally it’s half grilled, concerning 6 minutes.
11. Drain rice, in addition to fire up into chicken and sauce.
12. Fire up around butter, time of year to taste with salt, take care of container, in addition to prepare 1 hour.
13. Wake inside perfect along with cilantro immediately just before helping.

Authentic South Indian Biryani Recipe is ready to serve.