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kuku-paka-biryani

Kuku Paka Biryani

Kuku paka (chicken cooked in a coconut sauce) and biryani are two amazing dishes, so I decided to bring them together and ended up with a recipe that I will be making over and over again for a very long time. The chicken is cooked in a rich coconut gravy and then layered with par-boiled fragrant rice and topped with my favourite fried onions and coriander leaves. This dish is a winner!

Kuku paka (chicken cooked in a coconut sauce) and biryani are two amazing dishes, so I decided to bring them together and ended up with a recipe that I will be making over and over again for a very long time. The chicken is cooked in a rich coconut gravy and then layered with par-boiled fragrant rice and topped with my favourite fried onions and coriander leaves. This dish is a winner!
kuku-paka-biryani

Ingredients

1 1/2 cups Daawat Biryani Rice, washed and soaked
5 cups boiling water
Whole spices
2 tbsp oil
1 tsp cumin seeds
1 large onion, chopped
1 tbsp ginger-garlic paste
1 tbsp curry powder
1 tsp chili powder
1 tsp turmeric powder
1 cup tomatoes, chopped
Salt to taste
1 cup coconut milk
500 gms chicken pieces, skinless
Fried onions, for topping
Chopped coriander leaves, for topping
orange food coloring in water, optional

Instructions

1
In a large pot, mix together soaked rice, water, whole spices and salt and cook for 8 minutes or until the rice is cooked 75-80%. Drain the water and set the rice aside.
2
In another large pot, heat oil and add the cumin seeds. Once the start spluttering, add the onions and cook. Add the ginger garlic paste and cook for 2-3 minutes.
3
Add the curry powder, chili powder and turmeric powder and stir. Add the tomatoes and salt and stir. Cover the pot with a lid and let cook for 10 minutes or until oil starts to ooze from the tomatoes.
4
Add the coconut milk and chicken and stir. Cover again and cook for 25-35 minutes or until the chicken is no longer pink in the middle.
5
Lower the heat, layer the rice on top of the chicken and spread it so that it covers all the meat. Sprinkle the fried onions and coriander leaves on top.
6
If you like to, drizzle some orange food color over the rice. Cover again and let steam on a low flame for 10-15 minutes. Fluff with a fork and lightly mix the chicken with the rice before serving.

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Pika Chakula
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