Homestyle Biriyani with the works
For this recipe, I use Ma's
Biriyani Masala Mix and basmathi rice.
For the rice:
1 big onion, chopped
4 cloves of garlic, diced
1/2 inch piece ginger
2 ripe tomatoes
curry leaves
Pandan leaf
1/2 cup diced chicken breast
2 tbsp Ma's Biriyani Masala Mix
Salt to taste
1 tbsp soy sauce
3 tbsp fresh curd
1 tsp brown sugar
Sautee everything except the sugar and curd until the onions are
translucent. Then add the curd and sugar and continue cooking until everything
is well-coated and the chicken is cooked through.
Then prepare the rice as usual
for the rice cooker (2.75 cups water to 1.5 cups basmathi)
Add the mixture into the raw rice
and water, stir well, and cook.
For the chicken:
Gently simmer the chicken drumsticks in stock water (1 tsp of chicken stock powder or 1 stock cube per 3 cups water)
When the chicken is cooked through, sautée the drumsticks in butter with 1 tsp each of garlic paste, soy sauce, oyster sauce, and tomato ketchup.
For the eggs:
Boil the eggs for 11 minutes.
Coat the eggs with 1 tsp oil, salt and pepper to taste.
Fry them for 1 minute in hot oil, rolling them around the pan constantly.
For the onions:
Mix 1/2 tsp white sugar, 1 tsp vinegar, a pinch of salt and some pepper in a bowl.
Toss in roughly chopped onions and mix well. Chill in the fridge for 15 minutes and serve.
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