Minty Mango Chicken / Biryani

image image Tangy Fruity Aromatic…..a dish that strikes the perfect balance between the sour mangoes, sweet onions and fresh mint!
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Enjoy it as a finger licking appetizer…
or combine with rice to make a wholesome Biryani…the final result is simply outstanding!! 🙂
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You will need
For the marinade…
A big fistful of mint, an inch of ginger and 2-3 green chillies (I used Serrano)
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1/2 cup raw mango diced, with peel, I used frozen (quantity will vary according to the sourness of mango)
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Grind the above ingredients along with salt, 1/2 tsp pepper and 1 tsp roasted cumin into a smooth paste.
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Marinate 6 large chicken drumsticks (make slits on each) with the above marinade…
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along with 3 tbsp of cream for atleast 3-4 hours.
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At this point if you like you can BBQ or grill this chicken to make delicious Tangri Kabab.
For the Chicken/Biryani…
Soak 1 1/2 cup rice for 1/2 hour. Then drain and keep aside.
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Meanwhile slice and deep fry 2 medium size onions till golden.
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Drain on a paper towel and keep aside.
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Heat 2 tbsp oil in a large shallow pan.
Add 4-5 green elaichi, 4-5 laung, 1 cinnamon, and 2 small tej patta.
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Shake off excess marinade and sear chicken on medium high till golden and crisp from outside.
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Now add the reserved marinade…
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reduce heat to low and cover with lid. Cook for 25-30 minutes…. till meat becomes tender.
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Remove lid, sprinkle with 1/2 the fried onions and cook to reduce juices and concentrate flavor.
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Taste to check sourness of mango, and add a couple of tsp of sugar/gur as needed to balance acidity. If you like at this point you can garnish with mint and enjoy the chicken as a delicious appetizer. 🙂
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However If you want to make Biryani….
Add the soaked and drained rice and cook for 2 minutes till the rice starts to crackle, stirring gently so as not to break the grain of rice.
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Add 2 1/2 cups water, 1 tbsp of chopped mint and bring to boil.
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Reduce great to low, cover and cook for about 20-25 minutes, till all the water is absorbed by the rice and it is cooked through.
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Open lid and gently fluff up rice. Sprinkle with the remaining fried onions, some chopped mint and some thinly sliced raw mango (optional)
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Replace lid and let rice rest for 15-20 minutes…to let flavors infuse…serve warm with dahi/raita!
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4 Comments

  1. Pingback: Mint-Mango-Cream Grilled Chicken | Che on the Road

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