Chicken drumsticks are good for grilling and make great appetisers and accompaniments. I had picked a box of drumsticks and while I was planning on grilling them I changed my mind to make a curry out of it and then the idea was transformed to a biriyani. Ah! The idle lazy mind 🙂 Biryani is an ideal dish in the sense when your thoughts juggle between a curry, rice, accompaniments etc the idea of the ONE POT MEAL can be very enticing. And I have not made Biryani with drumsticks. Somehow I cant picture it as the ideal cut for the recipe however, this time around I was very happy with the outcome.When picking Chicken Drumsticks for any recipe go for the Smaller legs since they take in the flavours of the recipe and taste much better than the bigger ones.
Measuring Cup used : 160 ml
Whole spices :
Cloves : 4-5
Cardamom/Elaichi : 4
Black Cardamom : 1 (slightly crushed)
Mace : 1 big piece
Fennel seeds : 3/4 tsp
Bay leaf : 2 (optional)
Cinnamon : 3-4 x 1 inch sticks
For the Masala :
Chicken Drumsticks : about 7 small , slit to the bone, about 700 gms
Onion : 2 Medium about 175 gms , thinly sliced
Tomato : 2 Medium , 175 gms, thinly sliced
Ginger garlic paste : 2 heaped tsp
Green chillies : 2-3 whole
Red Chilli powder : 1tsp + 1 tsp, divided
Coriander powder : 1/2 tsp + 1/2 tsp, divided
Thick yoghurt : 2 tbsp + 2 tbsp, divided
Mint : Cleaned, and finely chopped 2 handfuls
Coriander leaves : Cleaned and finely chopped 2 handfuls
Oil: 4 Tbsp
Ghee/clarified butter : 2 heaped tsp
Basmati rice : 3.75 cups about 500 gms
Marinate the Chicken with 1 tsp Chilli powder, 3/4 tsp Coriander powder and 2 tbsp yogurt. Take care to use yogurt that is not very sour. I used Jalna greek yogurt, it had the perfect tartness. Refrigerate for a minimal 1 hour
Clean the Basmati rice in water twice and soak it in plentiful water for about 45 mins
In the meantime prepare the Chicken masala.
Heat a pressure cooker and add the whole spices. Let it crackle a bit
Now add the onions and the ginger garlic paste and green chillies. The onions should slightly brown.
Now add the curd/yoghurt. Saute till the oil oozes out. This is a IMPORTANT step
Add the powders. Saute further for a minute.
Add the tomatoes and each handful of the mint and coriander leaves and Saute for a minute more. Do not overcook the tomatoes
Add the Chicken. The Chicken should taken in the masalas so Cook it for 3 more minutes
On a medium heat, now close the lid and cook it for 1 whistle
After the pressure is released, measure the water in the cooker and add more water to make it 7 Cups in total.
Once boiled add the rice. Once the water boils again, cover and Cook on medium heat for 8-10 minutes. I usually Cook on medium high for a whistle and further for another 3 minutes. 8-9 minutes.
Turn off heat Now leave it to absorb the flavours for another 10 minutes
Fluff with fork and Serve hot will carrot raita
Local Picks :
Basmati rice : Khaas Green Pack
Chicken : Lilydale