Thengai Paal Biryani With Butter Chicken Recipe in Tamil | Best Lunch Recipe | Coconut milk biryani - Video

Thengai Paal Biryani With Butter Chicken Recipe in Tamil | Best Lunch Recipe | Coconut milk biryani .

Ingredients:

• 1 cups Basmati rice
• 1.5 cup coconut milk
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 4-6 green chilli
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1tbsp ghee
• 2 tbsp vegetable oil
• 1-inch cinnamon stick
• 3-4 cloves
• 3-4 cardamom pods
• 1 bay leaf
• 1 tsp fennel seeds
• 1 tsp ginger-garlic paste
• Salt to taste


Instructions:

1. Wash the Basmati rice thoroughly and soak it in water for 30 minutes.
2. In a large pot, heat ghee and vegetable oil together. Add cinnamon, cloves, cardamom, bay leaf, and cumin seeds. Sauté until they release their aroma.
3. Add thinly sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Add coriander leaves and mint leaves saute .
5. Add chopped tomatoes and cook until they become soft.
6. Pour in the coconut milk and bring it to a boil. Then, add the soaked Basmati rice .
7. Cover the pot with a lid and cook on medium heat .
11. Once the biryani is ready, let it rest for a few minutes before serving.
12. Garnish with fried onions if desired and serve hot with raita or any side dish of your choice.


BUTTER CHICKEN RECIPE;

Ingredients:

• 500 grams boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger-garlic paste
• Salt to taste
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 1 tablespoon heavy cream
• 1 tablespoon butter
• 1/4 cup chopped fresh coriander leaves (cilantro) for garnish
• Kasuri methi

Instructions:

1. In a bowl, marinate the chicken pieces with yogurt, lemon juice, garam masala, cumin, coriander, red chili powder, turmeric powder, ginger-garlic paste, and salt. Mix well, cover, and refrigerate for at least 1 hour (overnight for better results).
2. In a large pan or skillet, heat vegetable oil or ghee over medium heat. Add the chopped onions ,chopped tomato, ginger,garlic,red chilli and sauté until they turn golden brown. Transfer to the blender and blend it like smooth paste. If you want strain it .

3. In a large pot heat oil or butter .Add the marinated chicken pieces to the pan and cook until they are fully cooked and slightly browned. Remove the chicken from the pan and set aside.
4. In the same pan, add the banana leaf (optional) heat butter and add fried chicken, paste and cook for 10 minute. cook until the oil separates from the mixture.
5. Lower the heat and add the heavy cream, stirring continuously to combine well. Let it simmer for a few minutes.
6. Garnish with chopped coriander leaves (cilantro) before serving.

Serve the delicious Butter Chicken with naan, roti, or steamed rice. Enjoy your flavorful and creamy dish!
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