Pottalam Biryani Recipe

Steamed and served on banana leaves, Pottalam Biryani is a famous South Indian biryani recipe. To add taste, South Indians eat on banana leaves.   

– 1/2 tablespoon ginger paste – 1/4 teaspoon garam masala powder – chopped coriander leaves as required – 1 cinnamon stick – 2 green cardamom – 1 1/2 small thinly sliced onion – 2 chopped green chilli – 4 banana leave – Pinch turmeric – 1/2 tablespoon garlic paste – 1 teaspoon biryani masala powder – 2 spice clove

Ingredient

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1

Add curd, garam masala, red chili powder, kashmiri red chile, 1 tbsp oil, ginger paste, garlic paste, and biryani masala to a bowl.   

Instruction

Add the chicken pieces after mixing them. Wash and sanitize chicken pieces. The marinade should also cover the pieces.   

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2

Set it aside for an hour. Pour 1 1/2 litres of water into a pan and add cloves, cardamom, mint, and coriander.   

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3

After boiling, add soaked rice. Sprinkle salt and 1/4 tsp oil on it. Let rice cook for 8-10 minutes. Drain the boiled water and set aside.  

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4

In a pressure cooker, fry onions in oil. After cooking, set aside and add green chilies and tomatoes.   

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5

Sauté thoroughly before adding marinated chicken. Let cook for 10 minutes. Add cooked fragrant rice, sautéed onions, mint, and coriander leaves.   

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6

Now add ghee and a few drops of turmeric in water. Pressure cook 5-10 minutes. Add biryani, chicken, and eggs to banana leaves.   

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7

In four leaves, seal the biryani like a potli with a thread or leaf. Steam it for 5-8 minutes and serve hot with papad, sambar, or pachadi.  

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