We'd asked you, dear readers, to share your family's Christmas recipes.
Here, Chitra R shares this special Christmas recipe from her hometown Kanyakumari.
Tamil Nadu style Chicken Biryani
- 250 to 300 gm chicken (with or without bones)
- 2 cup Basmati rice (or) Seeraga Samba rice (soaked in water for 20 mins)
- 3 medium sized onions finely chopped
- 3 tomatoes finely chopped
- 2 green chilies slit
- 2 tbsp ginger-garlic paste
- 1 cup mint leaves
- ¼ cup chopped coriander leaves
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder (or) chicken masala powder (optional)
- 1 cup whisked curd / yogurt
- Salt to taste
- 4 tbsp cooking oil
- 3 cloves
- ½ cinnamon stick
- 2 to 3 bay leaves
- 1 star anise
- 2 green cardamom
- 1 tsp lemon juice
For Chicken Masala
- Marinate chicken pieces with turmeric powder and keep aside for 10 minutes.
- Heat 4 tbsp oil in a pan or handi.
- Temper cloves, cinnamon, star anise, bay leaf and cardamom.
- Add ginger-garlic paste and saute a while.
- Add 1 tbsp curd and cook for a minute on low flame.
- Add marinated chicken and little salt.
- Cook it covered on low flame for 10 mins. Remember to not add water, since chicken will cook in its own water.
- Add chopped onions and green chillies. Cook for a minute.
- Add chopped tomatoes and mash the pulp.
- Add mint leaves and coriander leaves. Saute a while.
- Add red chilli powder, coriander powder and remaining curd.
- Mix well everything and let it cook for another 5 minutes. Remove from the heat and transfer masala to another bowl.
- Soak rice for 20 minutes. Boil 9 cup water in a vessel. Once it starts boiling, add washed & drained rice to it.
- Add salt to taste, 2 tsp and sprinkle lemon juice. Cook it on medium-low flame till it is half cooked (may take around 8-10 mins).
- The rice grains will be long & firm but not hard. And the grains will be separate. At this stage, remove from the heat and drain the water completely. Keep it aside.
- Take the same pan in which you have cooked chicken masala.
- Pour a ladle full of masala to the pan and spread it nicely.
- Now spread another layer of half cooked rice. This way, prepare layers of chicken masala and rice.
- Heat a flat frying pan or tava.
- Keep the pan on tava and cook on low flame for 20-30 mins.
- Switch it off and remove from tava only at the time of serving. Mix everything well and serve hot.
- 2 medium sized eggs
- ½ cup granulated white sugar
- A pinch of salt
- ½ tsp vanilla extract
- 1 ½ cup unsweetened desiccated coconut (shredded/flaked)
- Line a baking tray with parchment paper and keep it ready. If you do not have parchment paper, grease the baking tray with little butter and dust it with flour.
- Powder the granulated white sugar and keep it aside.
- Preheat oven to 180 degrees C for 10 minutes.
- In a large bowl, beat eggs until frothy.
- Add powdered sugar and salt to the egg mixture.
- Add vanilla extract and mix well using a whisk or a fork.
- Add desiccated coconut and mix well.
- Drop ½ tbsp of the mixture, one inch apart on the baking sheet.
- Bake at 180 degree C (bottom coil -- 15 to 20 minutes and finally top coil for just 1 or 2 minutes to give a nice brown shade on the top) for 15 to 20 minutes or until golden brown.
- After 10 minutes, rotate the tray and continue to bake until done.
- Remove from the oven and cool for 10 minutes.
- Place it on a rack to cool.
- Macaroons taste best when served warm.
- Once they cool, you may also store them in an airtight container.
Note: For eggless version, mix ½ cup condensed milk with 1½ cup of desiccated coconut and ½ tsp vanilla essence until well combined. The egg less coconut macaroon mixture is ready. Continue baking as mentioned above.
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