Anganan Kozhi Biriyani:(Kovai Special)

Its kind of pretty funny that all these days…I thought my blog’s photo uploading capacity went for a toss! I had hard time uploading pictures all along for a while…I blamed myself  and my stupid fate a lot and eventually gave up the idea of blogging forever:(  Oh yeah, I felt off-key for some time and moved on!! Heck…with the technical errors!!!

Incidentally, today, I received a warm comment from one our blogger-friend…inquiring my status!!! Which re-kindled the spirit! And, I goofingly tried to add pictures to this post, here…guess what? It worked! Whooooo….it worked:) Come on…I couldn’t trust  my own eyes. Seriously I have no clue, how it got fixed all the sudden!

Something is happening around me, I could sense it, but couldn’t understand’…does this make any sense??? I know…it doesn’t…however, I felt like saying it loud:) Am bit excited, bit furious, bit annoyed, bit puzzled, bit tensed, bit happy  n depressed…nothing matters….am really really feeling complete to blog again:)

Ingredients

• 2 cups short grain rice
• 1/2 kilo chicken, cut into small chunks
• 7 green chilies, slitted
• 1 onion, sliced
• 10-15 cloves garlic
• mint leaves, few
• 1/2 tsp lemon juice
• 1/4 tsp turmeric powder
• 1 Tsp ghee
• whole spices (bay leaf, cardamom, cloves and cinnamon)

Grind These

• 1 bulb onion
• 1 inch ginger
• green chili
• 1 tsp poppy seeds
• 10-15 cashew nuts
• 1 Tsp yogurts
• salt as per taste
• cilantro leaves few
• 5 cloves
• 1 cinnamon stick

Method

Marinate the meat with wet-ground paste and set aside for few hours. Heat up a vessel, add ghee and spices, followed by onions, garlic, chilies, mint and meat along with its marination liquid. Fry over high until the raw odor leaves the pan and oil shows up on the sides. Further add rice, salt and turmeric to it. Add enough water as well, cover and cook. Once the rice and meat are done thoroughly, add the lemon juice and remove from heat.Fluff the rice and serve along with onion raita. Enjoy:)