Recipes - Chicken Maqlooba (upside down biryani)
- Reema Jeramaiha
- Mangalore
Ingredients:
250 gms . Basmati rice
½ kg. chicken
½ cup oil
3-4 cloves
2 “ cinnamon
2 cardamoms
1 star anise
4 onions ( thinly sliced)
4 tomatoes ( finely chopped)
2 tbsp. ginger garlic paste
1 ½ tbsp. chilly powder
1 tbsp. cumin/jeera powder
3 tbsp. curd
1 cup chopped coriander leaves
1 cup chopped mint leaves
Salt as per taste
To prepare Kheema/mince:
1 cup chicken mince
2 tbsp. oil
2 onions ( finely minced)
1 tsp. chilly powder
1 tsp. pepper powder
Pinch of salt
To garnish
1 big or 2 small purple brinjals/egg plant
1 tbsp. carrot Julian
1 tbsp. beetroot Julian
1 tsp. chilly powder
2-3 tbsp. of vinegar
Salt as per taste
Little oil for frying
Method:
Soak rice in water for atleast 30 mts. In boiling water add salt and 2 tbsp. of chopped coriander leaves along with soaked rice. Cook rice until ¾ th done, strain and set aside.
Soak carrot and beetroot Julians in vinegar.
Slice brinjal and apply chilly powder and salt. Heat pan with oil and shallow fry the brinjal slices on both sides until soft.
Heat oil in another pan and fry finely chopped onions, add washed and strained chicken mince and sauté for some time. Add salt, chilly powder, pepper powder and cook until done and set aside.
In a cooker or a wok , heat oil and splutter cloves, cinnamon, cardamom and anise. Saute for some time. Add onion and fry until soft. Add ginger garlic paste and chicken and fry for some time. Add chilly powder, jeera powder and tomatoes and cook until they turn soft. Now add curd, coriander and mint leaves and salt. Cook until chicken turns soft. Once done, spread cooked rice over this and cover n keep for few minutes until the rice is fully cooked.
To Serve:
Take a serving bowl, spread carrot n beetroot julians in the base, then spread the brinjal slices, spread mince mixture then the biryani. Make layers. Press it gently and then turn the bowl over a plate.
Serve with Raitha or salad of your choice.