CHICKEN VERMICELLI BIRYANI

CHICKEN VERMICELLI

BIRYANI :

* A UNIQUE AND FUSION RECIPE OF  BIRYANI MADE WITH VERMICELLI.

*EASY AND HEALTHY.

* THIS BIRYANI IS MADE WITH SAME     INGREDIENTS THAT WE USED IN OUR   TRADITIONAL BIRYANI .

THIS BIRYANI IS A PARTY SPECIAL. WE CAN SERVE IT IN A PARTY TO ATTRACT THE GUEST. THIS IS VERY SIMPLE. THIS IS ANOTHER VERSION OF NOODLES. BUT IT TASTES AND FLAVOUR IS LIKE BIRYANI.  INSTEAD OF RICE, HERE I  USE VERMICELLI. THE FILLINGS ( MASALA) IS SAME LIKE BIRYANI.  BUT IT LOOKS LIKE A NOODLES. 

HERE I USED 1 PACK VERMICELLI  AND 1/2 KG  CHICKEN.  ROASTED ONION, TOMATO, GINGER GARLIC CHILLY PASTE AND DIFFERENT SPICES ARE SOAKED IN CHICKEN PIECES AND THE BOILED VERMACILLY MIXED WITH THESE MASALA MAKES A SPECIAL AND DELICIOUS TASTES.

LET'S FOLLOW THIS RECIPE TO MAKE THIS SPECIAL VERMICELLI BIRYANI.

INGREDIENTS

Chicken - 1/2 kg

Vermicelli - 1pack 250 grm

Onion - 2

Tomato - 1

Ginger paste  -1/2 tsp

Garlic paste - 1/2 tsp

Green chilly paste -1/2 tsp

Turmeric powder - 1/2 tsp

Black pepper powder - 1/2 tsp

Biryani Masala - 1 tsp

Coriander leaves 

Curry leaves 

Salt 

Water - for boiling 

Cow ghee - 3 tbsp

Lemon  juice - 1/2 tbsp

Cardamon - 2 

Cloves - 2

Cinnamon stick - 1 small piece.

FOR FRYING

Onion - 1 

Cashew - 10

Raisin - 10

Sunflower oil - 1/2 cup

PREPARATION

CUT THE CHICKEN IN TO A SMALL PIECES.

WASH THE CHICKEN AND KEEP ASIDE .

IN A  PAN ADD 1/2 CUP OF SUNFLOWER OIL .

WHEN OIL BEGAN TO HEAT ADD  1 ONION THAT CHOPPED VERY THIN.

SAUTE THE ONION UNTIL IT COMES LIGHT BROWN.  TAKE THE FRIED ONION AND KEEP IT ASIDE.

IN THAT  SAME OIL ADD CASHEWS .WHEN IT COMES LIGHT BROWN TAKE IT OUT.

THEN ADD RAISIN .TAKE OUT THE RAISIN WHEN ITS SIZE DOUBLE AND COLOUR CHANGE.

TAKE ANOTHER PAN AND HEAT.

ADD 1 tbsp OF COW GHEE.

ADD 3 tbsp OF SUNFLOWER OIL FROM THE SAME  ONION ,CASHEW FRIED OIL.

THEN ADD  2 CHOPPED ONION  AND SAUTE UNTIL IT COMES LIGHT GOLDEN COLOUR.

ADD SALT AS REQUIRED.

ADD  GINGER ,GARLIC AND GREEN CHILLY PASTE.

MIX WELL AND SAUTE FOR 5 MINUTES.

THEN ADD 1 CHOPPED TOMATO .

MIX WELL AND CLOSE THE LID.KEEP IN MEDIUM FLAME FOR 5 MINUTES.

AFTER 5 MINUTES OPEN THE LID AND SAUTE FOR 3 MINUTES .WHEN WATER FROM TOMATO COMES , ADD LEMON JUICE .

ADD TURMERIC POWDER , BLACK PEPPER POWDER AND BIRYANI MASALA. MIX THESE MASALA FOR 5 MINUTE IN A LOW FLAME.

PUT THE CHICKEN PIECES IN TO THESE MASALA AND MIX WELL .

CLOSE THE PAN .KEEP IN MEDIUM FLAME.

SAUTE WELL IN EVERY 5 MINUTES.

COOK IT FOR FIFTEEN MINUTES .

AFTER 15 MINUTES OPEN THE LID. IF THERE IS ANY WATER IN MASALA DRY IT.

 THEN AT LAST ADD CHOPPED CORIANDER LEAVES AND CURRY LEAVES.

FOR COOKING RICE

IN A BIG BIRYANI  POT  ADD   FULL OF WATER. 

ADD SALT AS NEEDED.

ADD 1 Tbsp  OF COW GHEE IN THE WATER .

ADD 2 CARDAMOM ,2 CLOVES AND 1 SMALL PIECE CINNAMON STICK.

WHEN THE WATER BEGAN TO BOIL...TRANSFER  THE VERMICELLI  IN TO THE BOILING WATER AND  SAUTE IT.

LET IT BOIL FOR 3 OR 4 MINUTES. DONT OVERCOOK THE VERMICELLI.

DRAIN THE VERMICELLI AND  POUR SOME COLD WATER TO AVOID EXCESS STARCH .KEEP ASIDE FOR 10 MINUTE.

FINALLY IN A BIRYANI POT , TRANSFER THE HALF PORTION OF CHICKEN MASALA .THEN LAYER THIS MASALA BY ADDING HALF PORTION OF STRAINED VERMICELLI .

THEN SPRINKLE BIRYANI MASALA POWDER ON THAT VERMICELLI .ADD CHOPPED CORIANDER. ADD FRIED ONION , CASHEW AND RAISIN .

ADD 1/2 tsp of COW GHEE.

AGAIN TRANSFER THE REMAINING CHICKEN MASALA .THEN ADD REMAINING STRAINED VERMICELLI.

SPRINKLE BIRYANI MASALA POWDER, CHOPPED CORIANDER, FRIED ONION ,CASHEW AND RAISIN.

APPLY  1 /2 tsp COW GHEE TO ITS TOP.

CLOSE THE LID AND SIMMER IT TO 10 MINUTE.

AFTER 10 MINUTE , OFF THE BURNER.THEN OPEN THE LID AND MIX THE BIRYANI WITH FORK .

IF THE VERMICELLI IS LONG , YOU CAN CUT INTO 2 INCH LENGTH BEFORE COOK.

THE TASTY VERMICELLI BIRYANI READY. 

WE CAN SERVED THIS WITH YOGURT , SALAD AND PICKLES .

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              Course : Main course

      

              Cook time : 35 minutes

              Servings : 4

  

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       ENJOY......