This Chicken Biryani is made with the twist to the classic recipe. The addition of coconut milk, whole spices and tomato puree and making it in a pressure cooker makes this flavourful rice in less than 30 minutes. Coconut milk adds to the richness and multitude of flavours to a dish, it gives a very coastal touch and brings out the spice beautifully.
Ingredients:
- 500 gm basmati or jeera rice
- 500 gm chicken
- 1 onion (chopped)
- 3 tomato (chopped)
- 5 green chillies
- 5-6 strips cinnamon
- 6-10 cardamom
- 8-10 cloves
- 1 tsp fennel
- 10 cashewnuts
- 1/2 tsp garam masala powder
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 2 bay leaves
- 2 tsp curd
- 2 tsp ginger-garlic paste
- 200 ml coconut milk
- 1 spring curry leaves
- 1 spring coriander leaves
- A few mint leaves
- Salt to taste
- 15 ml oil
- 2 Tbsp ghee
- Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.
- Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised.
- Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame till the cashew nut color changes slightly brown.
- Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
- Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
- Add chicken and continue frying till the chicken gets slightly cooked.
- Add basmati rice and continue frying for 2 minutes.
- Add water in which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
- Remove from heat and transfer to a big plate.
- Add ghee and mix well.
- Serve hot with korma and raita.
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