Chicken Biryani

Chicken Biryani Recipe - Ingredients

Cooking Time:45 mins  Serves:2

Basmati Rice - 1 cup
Chicken - 300 gms
Onion - 1 big chopped lengthwise
Tomato 1 small sized chopped roughly
Ginger-Garlic paste - 2 tsp
Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Curd - 1 tbsp
Thin Coconut milk -1/2 cup
Water - 1 cup
Oil - 2 tbsp
Ghee - 1 tbsp tsp
Salt - to taste

To grind to a paste:

Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup loosely packed
Green Chillies - 1
Tomato - 1 big sized

To temper:

Cloves - 3
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1

Method:

1.Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.

2.Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.

3.Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.

4.Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.

5.Drain water from rice and add it to the gravy, stir once. Then add coconut milk.

6.Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.

Thalicha and onion raita are the best combination for non veg biriyani. I will post the thalicha recipe later.