Meghana Restaurant has many branches spread across Bangalore. After bookmarking meghana from zomato we finally got to dine there. Since they were accounted to create the world's best briyani i was all excited and waiting for my shot at the table...they served me absolutely cold biryani with no flavor or taste the rice was dry not moist and the over all experience was bad...
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After a bad experience I wanted to recreate the recipe with better ingredients. I wouldn't call this the healthiest of dishes this biryani can be prepared occasionally...
The cherry on the cake moment was when my neighbor tasted this she branded this as meghana biryani she did not have a clue it was all prepared by me..
This biryani is on the oily side...grill roasting or baking the chicken would be a better option but the taste differs a lot...We need lot of time and effort to prepare this biryani in stages out come is truly soul satisfying...
Ingredients:
To marinate the chicken:
500 Grams Chicken Breast cut into equal cubes
3 Tbsp Chilly Sauce
1 Tbsp Garam Masala
1 Tbsp Ginger and Garlic paste
1/2 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/4 Tsp Ajinomoto(Tasting salt/MSG)
1 Egg
2 Tbsp Corn Flour
To Prepare the Masala thokku:
1 Large Onion finely chopped
2 Tomatoes Pureed
4 Green Chilies Slit
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tbsp Ginger and Garlic Paste
Fist Full of Mint and Coriander Chopped
2 Tbsp Fresh Cream
To Prepare Rice:
500 Grams Basmati Rice
1 Bay leaf
2 Inch Cinnamon Sticks
3 Pods Cardamom
1 Black Cardamom
3 Cloves
1 Black Cardamom
Fist Full of Mint and Coriander
1/4 Cup Yogurt
3 to 4 Green Chilies Slit
Yellow Food Color
For every tea cup or cup measure rice add 1 1/2 Cups Water to cook the rice...
Oil + Ghee as required
Salt as per taste
Lime Juice, Mint and Coriander for garnish...
Method:
- Marinate the chicken first. Wash the chicken allow all the moisture to drain in the colander. add the chicken to a mixing bowl add all the ingredients given in the list and allow the chicken to marinate for 1 hour.
- While the chicken is marinating. Wash and soak the rice add 2 Tbsp of ghee in a pressure cooker and place it on medium flame add the spices allow to splutter add the ginger and garlic paste fry a bit.
- Add the coriander mint and chillies fry a bit add salt and washed rice fry a bit add a pinch of yellow color measure and add water cover and cook for 2 whistles.
- Heat a wok with 2 ladles of oil fry the marinated chicken in oil once the chicken is fried reserve in a plate we will use the oil to prepare the gravy the masala from the chicken would've melted in the oil..
- Once the rice is cooked fluff up the rice and reserve..
- In the fired oil add ginger and garlic paste fry a bit add onion, chillies, mint and coriander fry a bit.
- Add 2 ripe tomatoes to a blender...blend well to prepare a puree...
- Add the spice powders and fry a bit add the tomato puree and fry till oil surfaces..
- Add the cream and orange food color stir allow the masala to cook a bit...
- Add the fried chicken to the masala stir well add salt if needed add 1/4 tsp msg mix well.
- Once the masala is done add the lime juice, mint and coriander mix...
- To serve the biryani: In a serving dish add the prepared rice and top it with the gravy mixture garnish with chopped coriander chilies and lime serve hot with boiled eggs, carrot raita and chicken salana...enjoy...:)
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