Chicken Biriyani – II
INGREDIENTS:
1. Chicken – 1/2 kg
2. Basmati rice – 3 cups
3. Onion – 2 med size
4. Tomato - 1 med
5. Ginger – 1 inch
6. Garlic – 6 to 8 pods
7. Mint leaves – 1/4 cup chopped
8. Corriander leaves – 1/4 cup chopped
9. Spices – 2 Cloves, 1 star aniseed, 1″cinnomon stick, 2 cardomon
10. salt to taste
11. Oil – 2 tbsp
12. Ghee – 2 tbsp
13. Turmeric pwdr – 1/4 tsp
14. Chilli pwdr – 1 tsp
15. Shallots (small onions) – 1/2 cup slit into half
METHOD:
1. Wash and soak the rice in water for half n hour.
2. Cut onions and tomatoes length vise.
3. Grind together ginger and garlic
4. Marinate chicken with 1/2tsp turmeric pwdr, 1tsp chilli pwdr, 1tsp salt and refrigirate for half n hour.
5. Heat oil and ghee in a pressure cooker and toss the spices into it.
6. When it splutters, add the onions and 1 tbsp salt and stir for 2 mins.
7. Then add the ginger garlic paste together with mint and corriander leaves.
8. Saute until the fresh smell of ginger garlic leaves the mixture.
9. Add the chicken and the tomatoes along with turmeric pwdr and chilli pwdr.
10. Keep stirring until the masala gets blended with the chicken.
11. Add the rice to it.
12. Then add 900ml of water (1cup rice:300ml water) and chk for salt. (It shd be little salty)
13. Add 1 tsp ghee and mix well so that the rice does not sticks together.
14. Pressure cook for 3 whistles.
15. Serve it with onion raita, chicken fry, mutton fry or any gravies.
16. Serves 4 to 6 persons.
