Mr.Shan Mix & Chicken Briyani

When its comes to cooking biryani..its always been a nightmare for me! Every time I end-up calling my mom to ask silly questions. How much coriander powder? how many cloves..cardamoms etc..etc.? And I always end-up adding more cloves & cinnamon, and the result, over-flavored Biryani. Poor me!

And then, there came my dear 'Mr.Mix' to the rescue. While hunting though the shelves in nearby Indian grocers, 'Mr.Mix' caught my attention and followed me home.

Typically, one can very well follow the instructions at the back of the box. But for me, nah.. I tried a different variation, a blend of South-Indian based rice, Shan-mix based gravy and final touch with the help of Oven. Touch-wood!

 

CHICKEN BIRYANI 

For the Rice

• Basmati Rice - 1 cup
• Coconut Milk - 1 cup
• Pepper corns - 3 to 5
• Green chili - 1(slit lengthwise)
• Black Cumin(Shahi Jeera) - 1 tsp
• Coriander powder - 2 tbsp
• Oil - 2 tsp
• Coriander Leaves - a small bunch.
• Water - 1 cup

Soak the rice for 10-15 minutes. Take a pan, heat oil over medium heat, add cumin seeds, green chili and pepper corns, fry for a minute and add the coriander powder. Fry for a minute in low heat. Do not burn the coriander powder. Make sure enough oil is there to fry the coriander powder.

Add water and coconut milk carefully, without spilling over and mix thoroughly. Once the water starts to boil, add the rice and coriander leaves.

After adding rice, you can cook the rice in three methods.

Rice Cooker - transfer the rice & water and cook accordingly.

Pressure Cooker - transfer the rice & cook for 1 whistle or as required.

Stove Top - Cook till the water evaporates, and then close tightly with a lid and simmer till the rice is cooked.

Choose whichever method suits you better, and make sure the rice remains as individual strands after cooking. Cook the rice and set aside.

Gravy - With Mr.Mix

• Chicken - 0.7 Pounds (Preferably thighs or drumsticks -4 to 5 pieces )
• Onion - 2
• Tomato -1
• Ginger garlic paste- 1 tbsp
• Shan or National Chicken Briyani Mix : 4 tbsp
• Coriander powder - 1 tbsp
• Green chili - 2
• Cumin Seeds - 1 tsp
• Yogurt - 2tbsp
• Oil - 2tbsp
• Coriander leaves - from 3 to 4 stalks
• Mint leaves - 6 to 8
• Fried Onion - 1/2 cup [or use 1- finely sliced onion and deep fry until golden brown]

In a thick-bottomed pan, heat the oil, splutter the cumin seeds, add green chili and ginger garlic paste and fry till the raw smell goes. Add onion and fry till brown.

Add the coriander powder and chicken masala and fry for another minute. Add the tomato and cook till done.

Add the chicken pieces, reduce to low heat, cover and cook for 20-30 minutes, until the chicken is soft and tender. Stir in the yogurt, mint and coriander leaves and fry for another minute over medium heat till the oil separates.

Arranging & Baking

Pre-heat the oven to 325F. In a baking-dish, add the gravy in the bottom layer, sprinkle with chopped coriander leaves(optional) and then layer the rice on the top. Sprinkle with fried onions, coriander leaves and butter. Tightly close with the foil and bake for about 20 minutes.

Sending this recipe to APS Rice event hosted by Anitha of Anitha's Kitchen.