Only closed it after layering biryani. Add chicken and cook on slow gas for 10-15 minutes or till the oil separates. The gravy that accompanies the biryani differs from restaurant to restaurant. Add the I had all ingredients and it looked quite straight forward. Change ). For Gravy : 1/2 cup onion 1 tea spn ginger 1 tea spn garlic 4 red chillies 1/2 tea spn fennel seeds(badishepi) 4 peppers 1/2 tea spn poppy seeds (khus khus) 1/2 tea spn coriander seeds 1/4 cup tomato 1 tbl spn fresh/frozen coconut A pinch turmeric Oil Salt. Thanks. Change ), You are commenting using your Facebook account. PS: Be very careful while cooking chicken. I did not want to waste any of it. Today’s recipe came close to the restaurant flavor, a vegetarian version with absolutely no meat in it and goes well with vegetable biryani and pulao as … ( Log Out /  Mix them all well. Chicken Gravy can be easily prepared at home. (I used tender chicken breasts, so it took hardly a minute. lovely recipe…i love biryanis and pulav’s…even though the ingredients and steps make it look daunting..I kinda feel comfortable making them..cos instead of making dal, rice, chapati, bhaji..this is more easy!. Excellent recipe, both gravy and the biryani recipe are too delicious. Add onions and saute till transparent. thanks. I did not close the lid while rice was cooking. Now add tomato, turmeric, coconut. but the biryani gravy you have made has an uncanny resemblance in look- colour and texture, to the gravy they serve at good luck restaurant on Deccan crossroads in Pune.. i absolutely loved this gravy and will try your recipe very soon to go with pulao. I have a question, should i cover the rice when submerged in water? Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Based on the kind of chicken used, the time varies). Change ), You are commenting using your Twitter account. Cool. And that gravy recipe looks interesting, I love the restaurant gravy, but never know how to get that meat taste without any meat in it. In a thick bottomed pan, spread some oil. Take out on a clean plate. I saw this on Fb and I’ve been drooling. Then my brother mentioned he had been to a biryani festival. Heat oil in a cooking pot. Spanish saffron is the best saffron in the world. Biryani taste even more delicious with a side gravy which brings its own unique taste. cook until gravy become thick, Now set aside. Chicken Gravy is a delicious and aromatic dish that goes perfect as a wonderful side dish with a lot many dishes. Post was not sent - check your email addresses! While cooking rice for any biryani, it is cooked in excess water and then water is drained. Chicken Gravy is spicy with thick flavorful gravy. I love them all. It came out very delicious. Chicken 555 Gravy – a restaurant specialty which i came to know recently in one of the outlets here…that Andhra style dry version of chicken 555 is all over the net but gravy is something that you don’t see anywhere :roll: well, figured it myself… tried my best to match what i had and it turned great!. So I was pretty much thinking about it whole week. Add the chicken and paste, add little salt if required. Measure the reserves water. i want some of the delicious stuff now. His Lucknowi biryani caught my attention. Garnish the gravy with coriander leaves. Add salt, red chili powder, turmeric and coriander cumin powder. It looks delicious. Click the respective link to check out our recipes for Biryani, Vegetable Pulao and Aalo Parantha. Love your new layout. You can cook the rice while making the gravy and save time, and if you are a multitasker and can keep an eye on three stove burners at the same time, then dinner will be ready in short time! Works in lot of ways! This site uses Akismet to reduce spam. Haven’t had biryani in a long time. Change ), You are commenting using your Google account. Your email address will not be published. I am surely going to try it on one sunday. I did not want to do this for this biryani as the water used here is full of flavor. thnks for the lovely pictorial ,..biryani looks so yum,.. I also layered it like any other biryani. Fry for 2-3mins. Even the pics show it otherwise. The chicken gravy takes 20 to 25 minutes depending on the size of the chicken cut and whether you are using cuts with or without bones. Find Home Cooked Foods, Homemade items or Home based classes offered by Homemakers near you Mum's Kitchen - Delicious and healthy home cooked Chicken Biryani with Egg Gravy offered by Homemakers in Valasaravakkam, Chennai Now cover and cook on low flame for 15 mins till chicken is tender. So today morning I spent some time searching for a good biryani recipe. It really helps to see the pictures. The next day again I wanted to eat it. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. Add rice and fry for few minutes. Add chicken pieces. Since it is cooked multiple times, it easily gets rubbery if enough attention is not paid. ( Log Out /  How to make Soft and Puffed Puris / Pooris. ( Log Out /  I have no idea how the restaurant version is made. Cover the lid. Saute for a few seconds. I have only tried biryani with gravy once in an afghani restaurant and this too looks gorgeous; I have been a huge fan of you for about a year now but this is the first time I’m writing, and I have yet to try a recipe but I think you are a great inspiration Shilpa and I love your stories behind the recipes- I would love to be a culinary queen like you! Sorry, your blog cannot share posts by email. The home made gravy is an easy and close to restaurant flavor recipe. i am a huge biryani fan too, and at dinner time this post is not helping me a bit. Discard the bundle. I feel their headings have been interchanged…probably a typo. Once the oil warms up, add the spices(1 star anise, 2 to 3 cinnamon stick, 1 dried kapok bud, and 1/4 tsp mace) and saute for a few seconds. the orange color of the kesar does do wonders….but i think the hotels add artificial color to the hyderabadi biryani rgt…..becoz even when i add the kesari i dont find it so colorful as the hotel ones. Finally I decided to check out my favorite Indian chef Sanjeev Kapoor’s site. Step 2: Biryani gravy Heat a pan and add 1 tbsp oil. :-) never found time 2 really update and add in all the recipes i have from my folder….this inspires me that i should add them sometime:-). Ohh, I hate him for saying that to me. It was the last push I needed to make it at home. DIY – Homemade Tomato Ketchup / Tomato Sauce. The quantity is so small that we end up using it as a chutney/spread with biryani. The one available at Indian stores seems to be mixed with something. Keep posting! It is the peppercorns – white or black based on heat level you need. Pictures really help to understand the receipe more.thanks for both, Your email address will not be published. To Cook the Rice: Take another pan & add 1.5 litre of water, place it on high flame. Good idea. Saute for 4-5 minutes. Thanks for that. I have the same step by step pics of my jackfruit biryani in my folder which i think i did like 1 and half yrs back…. Fry for few minutes. And remember to  follow us at Facebook, Twitter and Pinterest. I have no idea if it is traditional Lucknowi biryani or just an interpretation by chef. And look at the treat in store -we, especially DH are great biryani fans, so needless to say, i’m literally drooling now . Take care Shilpa, and I would love to hear from you. Heat oil in same pan and add sliced onions. So if anyone even mentions biryani in front of me, I start getting cravings. I tried this ..really really nice….thanks…a lot. hey i liked the way u’ve xplained the method of doing it…. Wash the rice and keep aside. Shilpa, it seems like ages since I’ve been here. ( Log Out /  Cover with remaining rice. Ingredients: 1 and 1/2 cups basmati rice 1/2 tea spn shah jeera (caraway seeds) 2 green cardamoms 2 bay leaves 2 cloves, 1 lb(0.45kg) chicken 1/4 cup onion slices, For spice paste (grind to paste without water) 1/2 cup onion 4-5 green chillies 1 tea spn cumin seeds 1 green cardamom A small piece of nutmeg 1 tea spn garlic 1 tea spn ginger 2 cloves, For spice bundle(Tie in a muslin cloth or clean thin towel) 1/4 cup chopped onion 1 tea spn garlic 1 tea spn ginger 1/2 tea spn black pepper 2 black cardamom 1/2 tea spn fennel seeds(badishepi) 2″ cinnamon 1 mace (javithri), For saffron milk (warm the milk and dissolve saffron): 2 tbl spn milk 1/4 tea spn saffron, For Potatoes: 1 cup of potatoes A pinch of salt, Other ingredients: 3 and 1/2 cups water Oil Salt.