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Puttu chicken dum biriyani | Steamed rice flour chicken dum biriyani

2018-02-24
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Puttu chicken dum biriyani | Steamed rice flour chicken dum biriyani

Step 1

Ingredients

  • Coconut oil – 2 tbsp
  • Onion – 2 nos (big, sliced)
  • Ginger-garlic paste – 1 tbsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Red chilly powder – 2 tbsp
  • Garam masala – 1 ½ tsp
  • Black pepper powder – 1 tsp
  • Green chilly – 8 nos (crushed)
  • Tomato – 2 nos (sliced)
  • Chicken – 1 kg (small cuts)
  • Curry leaves – handful
  • Mint leaves – few
  • Coriander leaves – ½ cup (chopped)
  • Salt – as needed

Preparation

In a heated pot, add the coconut oil. Once the oil is hot, add onion, ginger-garlic paste, little salt and saute till translucent. Now add coriander powder, turmeric powder, black pepper powder, red chilly powder, garam masala powder and saute till fragrant. Do not over fry it. Immediately add tomatoes, mint and coriander leaves. Saute till tomatoes are mushy. Now add the chicken, curry leaves and salt as needed. Mix well. Cover and cook over low flame till the gravy is thickened. Keep 3 tbsp of the gravy aside to mix with rice flour later.

Step 2

Ingredients

  • Rice flour – 2 cup (roasted)
  • Coconut – ½ cup (grated)
  • Salt – as needed
  • Water – ½ cup

Preparation

In a mixing bowl, add all the above ingredients except water. Add the gravy taken from the chicken masala (step 1) and mix well. Now wet the flour evenly by sprinkling water with your hands. The flour should be wet thoroughly. It should be free flowing but can be moldable. Make sure that big lumps are not present.

Step 3

Ingredients

Take a steamer or a colander. First add a thin layer of grated coconut. Then a second layer of rice flour mix (Step 2). Now add a layer of the chicken masala (step 1). Spread some chopped onions, coriander leaves, grated coconut and few slices of lemon. Repeat the layering process. Finally, on the top, sprinkle a pinch of garam masala and ghee along with onions, lemon and coriander leaves. Cover the sides with aluminium foil to stop any steam leakage from the sides. Prepare the base pot with enough water for steaming. Place the colander into it. Cook till it starts steaming from the top. Enjoy hot…

 

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