Don’t miss the last and final episode of Kuda Gotheh! In this episode, Samitha and Samiratha will introduce you to a new type of biriyani – the steamed biriyani! Follow along as they guide you through the step-by-step process of preparing this dish and by the end of the episode, you’ll be able to make this dish on your own and impress everyone!  

Recipe: 

Ingredients:  

Chicken Marinade: 

– 1 kg of chicken 

– 1 cup of plain yoghurt 

– 1 tablespoon of biryani masala 

– 1 teaspoon of garam masala 

– 1/2 tablespoon of red chili powder 

– 1 tablespoon of chicken masala 

– 4 tablespoons of ginger garlic paste 

– 1 teaspoon of honey 

– 1 tablespoon of lemon juice 

– 1 teaspoon of salt 

– 100 grams of raisins and cashew nuts 

– 1 kg of onions 

– 2 cans of tomato paste 

Biryani Rice: 

– 5 bay leaves and star anise 

– 1 kg of basmati rice 

– 2 tablespoons of salt 

– 200 ml of oil 

– 1/2 lemon 

– 3 tablespoons of ghee 

– 1.3 liters of water 

– 400 grams of tomatoes 

–  cloves 

– 1 tablespoon of coriander/mint leaves 

– 4 green chilies 

Green Chutney: 

– 200 grams of mint 

– 2 garlic cloves 

– 1 tablespoon of cardamom 

– 1 plain yoghurt 

– 5 green chilies 

To prepare the chicken marinade: 

• Start by cleaning and cutting the chicken into bite-sized pieces.  
• In a large mixing bowl, add the plain yoghurt, biryani masala, garam masala, red chili powder, chicken masala, ginger garlic paste, honey, lemon juice, and salt.  
• Mix all the ingredients well and add the chicken pieces to the bowl.  
• Mix the chicken with the marinade until every piece is coated evenly. Then, add the raisins and cashew nuts to the bowl and mix everything again. 
• Slice the onions and add them to a pan with some oil.  
• Cook the onions until they are caramelized and then add the tomato paste to the pan.  
• Cook for a few more minutes until the tomato paste is combined with the onions.  
• Once done, add this mixture to the mixing bowl with the chicken and mix everything well.  
• Cover the bowl with a lid or cling wrap, and let the chicken marinate for at least an hour in the refrigerator. 

To prepare the delicious biryani rice: 

• Wash the rice thoroughly and soak it in water for at least 30 minutes.  
• In a large pot add water, salt, bay leaves, and star anise.  
• Cook the rice for about in the rice cooker and let it cool. 
• Add the sliced tomatoes and green chilies to a pan and cook for a few minutes.  
• Once done, add the cooked rice to the pan and mix everything well.  

• Add the ghee and lemon juice to the pan and mix again.  
• Cover the pan with a lid and cook on low heat for about 10-15 minutes. 
• Finally, garnish the biryani rice with some coriander/mint leaves, and it is ready to be served. 

To make a flavorful green chutney: 

• Start by washing the mint leaves and removing the stems.  
• In a blender add the mint leaves, garlic cloves, cardamom, plain yoghurt, and green chilies.  
• Blend all the ingredients until you get a smooth and creamy consistency.  

So, get ready to feast! This quick and flavorful Indian dish is perfect for a family/friends iftar. Don’t miss this last episode of Kuda Gotheh! 

We would like to extend our heartfelt thank you to everyone for tuning in the past 4 weeks. We hope you enjoyed all the episodes