Chicken Biriyani

                                   

Serves: 4

You need:

Chicken – 400grams

Basmati Rice – 2cups

Onion – 2 (sliced)

Green chillies – 2

Ginger garlic paste – 1tbsp

Curd – 2tbsp

Turmeric powder – ¼tsp

Red Chilli powder – 1tsp

Coriander powder – 1tsp (optional)

Garam masala powder – 1tsp

Chicken masala powder – 1tsp

Few mint leaves

Few coriander leaves

Water – 3cups

Salt – as needed

Oil – 4tbsp

Ghee – 2tbsp

Spices you need for seasoning:

Fennel seeds – 1tsp

Cinnamon – 1’inch piece

Cloves – 3

Cardamom – 1
bay leaf - 1

Preparation:

Soak basmati rice for 20minutes.

Cooking:

Heat oil + Ghee in a pressure cooker.

Add the spices given in the seasoning list when the oil is hot. Saute for a minute.     

Add sliced onions and green chillies. Saute well till the onions are cooked.

                                      

Now add chicken, ginger garlic paste and half of the salt to cook chicken. Cook for 2minutes.

                                      

Add curd, chopped coriander and mint leaves to the chicken. Cover and cook for some time so that chicken leaves water. Add all the powders.  

Mix well. Once again cover and cook for few minutes in low flame.

                                                     

When you see oil leaving the sides, add soaked basmati rice. Fry well so that the rice is well coated with oil.

                                      

Add water. Add remaining salt.

                                      

Check for salt. Pressure cook for 2whistles in medium heat. 

Serve hot with onion raita and brinjal gravy!