Hi all, I'm back today with a new recipe and it's one must try recipe for those who wish to taste a new type of briyani. The main difference of this briyani to the normal one is the colour of it....its a bit of greenish in colour and the taste was awesome. I had three servings in one go....oh my i just loved it!! The mint gives this briyani a nice colour, taste and aroma. It's also very healthy because the mint lets you digest the briyani easily!!
The process of making this briyani may seem to be a bit long but trust me it's worth trying. I made this for our lunch today and i was shocked when Mr. Hubby gave me a thumbs up after trying this out!! It's not easy to get good remarks from him...so with this I know the briyani was a success!! :-)
The original recipe belongs to my mother-in-law's younger sister@Uma Attai who lives in Pantai Remis, Perak, MALAYSIA. I used the homemade masala powder by Uma attai to make this briyani but you may opt to use any briyani masala of your choice to substitute this. She makes her own masala powder at home which she uses for making soup, briyani, paratal@stir fry etc. The masala powder contains many healthy ingredients but so sorry I haven't got the list of ingredients from her. I will for sure share it with you when I get the complete list yah.
So today let me share with you this truly yummylicious MINT MASALA CHICKEN BRIYANI recipe of Uma Attai for you to try at home. She usually uses Nattu Kozhi/Country chicken/ayam kampug. This briyani is mild in taste but the mint flavour in it makes you want to eat more and more. If you prefer it little spicy, just throw in more brid's eye chillies when you are making the masala paste... :-)
Sorry I missed out the raita in my photo but I added in my CRISPY LIME FRIED CHICKEN ..... ENJOY!!
^ MINT MASALA CHICKEN BRIYANI ^
5 cups - basmathi rice ~ washed well and soaked in water for 30 mins
1 chicken ~ skinned and cut into small pieces.
8 - 10 shallots *
3 tbsp - ginger garlic paste *
2 tbsp - kas kas (used a thickening agent in curries ) *
4 tbsp - homemade masala powder/briyani powder *
5 - whole almonds ~ skinned and soaked in hot water *
5 - cashewnuts ~ soaked in hot water
6 - bird's eye chilly *
2 - green chilly *
1 bunch mint leave - collect the leaves only ~ grind into a paste separately
cinnamon, star anise, cardamon, fennel seeds, cumin seeds & coriander seeds
1 large red onion - cut into rings
1/2 tspn - turmeric powder
2 tspn - cumin powder
2 tomatoes - cut into wedges
salt to taste
ground black pepper - optional
4- boiled eggs ~ shelled
chopped coriander leaves - garnishing
- Grind the items marked * into a smooth paste by adding 1/2 cup (or more) water. Set aside. Rinse the blender and keep the water to add for the gravy later.
- Grind the mint leaves into a smooth paste. Set aside.
- Heat some ghee + oil in a deep wok. Add in the spices (cinnamon etc), curry leaves and onion rings. Fry till the onions are lightly browned.
- Add in the tomato wedges and the grind masala paste. Keep stirring because the paste will tend to stick on the wok since it contains nuts. Cook till oil floats on top.
- Add in the ground black peppper, turmeric and cumin powder and stir again. Season with salt and add in the chicken pieces. Lower the flame and keep stir well to get the masala to coat each chicken pieces. Pour in the masala rinse water from the blender and more plain water as needed for the gravy. (I added about 3 to 4 cups) You will use this gravy to cook the briyani rice later.
- Cover with lid and cook till chicken pieces are done.
- Once chicken pieces are well cooked, check the seasoning and lastly add in the mint paste. Give it a good stir and immediately switch of the stove. The gravy should be in dull green colour. (If you cook the gravy too long the mint will change to blackish green colour and won't look nice.)
- Take 5 cups of the masala gravy and add into the rice cooker which contains the drained basmathi rice. Also add in half of the cooked chicken masala pieces into the cooker.
- Then add in balance 5 cups of plain water. (adjust the water measurement as per ur liking) Season with salt and add in about 2 to 3 tbsp of ghee into the cooker. Mix well and cook as usual.
- Transfer the balance chicken masala into a serving bowl and add in the boiled eggs into it.
- Prepare a raita of your choice to accompany this briyani. (cucumber raita/onion raita etc)
- Once the briyani rice is cooked, off the cooker and let it stand for 5 mins. Then use a wooden spatula to stir and mix the rice. Garnish with chopped coriander leaves.
- Serve the BRIYANI with MINT MASALA CHICKEN, EGG & RAITA. So so yummy!!!