tastes. Or if just raitha is enough. I have met some people in life who
strongly feel about serving a gravy with a biryani. They have expressed
that the gravy rules the biryani and one can’t feel or experience the
biryani taste. While I do believe this notion, as the times I have
prepared Vegetable Biryanis,
I mostly make only onion raitha. I somehow felt the biryani needs to be
appriciated on it’s own and not be sidelined by the gravy.
felt it must be same with the Chicken biryani too. However, I have
always known Amma making a gravy when she makes biryanis. So I have got
used to making this combination as well. There have been instances when I
felt what’s the need to spend so much time laboriously working on a
biryani, when I have to make a gravy as well. I might as well make rice
and this gravy. Well those days are mostly when I am pressed for time or
really busy. Still the protocol can’t be ignored.
coming to the discussion on hand, this Chicken gravy is supposed to be
quite mild and quite thin enough to be mixed up with the biryani. I was
told that it enhanced the biryani taste. I trust my kids approvals. Even
quite young, they are connoisseurs of such dishes. And they normally don’t bother about hiding their feelings. The wholehearted approval and the wish to eat it again for dinner, proved this combination was a hit.
Chicken – 250 gms
Ginger Garlic paste – 1 tsp
Cloves – 2
Cardamom – 1
Cinnamon – 1
Onions – 1 medium
Tomato Puree – 1 medium
Curds – 2 tbsp
Red Chili powder – 1 tsp
Coriander powder – 1 and 1/2 tsp
Fennel Seeds – 1/2 tsp
Coconut, grated – 2 tbsp
Coriander leaves handful
Oil – 2 tsp
Salt to taste
How to make the Chicken Pulusu
Dry roast the fennel and coconut till golden and grind to a paste once it’s cooled. Keep it aside.
Wash and drain the chicken in a colander.
Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
Add the chicken pieces, saute well and add salt and turmeric powder. Combine everything well and simmer till the chicken is well coated.
Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.
Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.
Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it’s served with biryani.
Finally add the coriander leaves and remove
This goes for the March Week 2, Cooking from Cookbook Challenge Group.