CHICKEN BIRYANI
Ingredients:Seeraga Samba Rice - 1 cup
Mint - 2 tbl spoon
Coriander Leaves - 2 tbl spoon
Salt as needed
Small Onion - 12
Tomato - 2
Chilly Powder - 1/2 t spoon
Coriander Powder - 1 t spoon
Turmeric Powder - 1/4 t spoon
Cardamom - 2
Biriyani Leaf - 1
Oil - 2 tbl spoon
Ghee - 2 tbl spoon
Coconut Milk - 1 cup
To Grind:
Cinnamon - 1 inch piece
Cloves - 3
Fennel Seeds - 1/2 t spoon
Green Chilly - 2
Ginger - 1 inch piece
Garlic - 8
Cashew nut - 6
Mint Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
To Marinate:
Salt - 1/4 t spoon
Chilly Powder - 1/2 t spoon
Chicken - 500 gm
Curd - 1/4 cup
Grind 1/4 cup coconut and extract 1 cup thick coconut milk.
Slice small onion and keep aside.
Grind the ingredients to grind with little water to a fine paste.
Wash and soak rice for 1/2 an hour.
Wash and marinate chicken with salt, chilly powder, curd and keep aside.
Heat oil, ghee in a pressure cooker and fry cardamom, biriyani leaf, sliced onion for a minute until transparent.
Add ground masala and sauté until raw smell leaves.
Add chopped tomato, salt, chilly powder, turmeric powder, coriander powder, marinated chicken and mix well.
Cook in low flame for 6 minutes.
Add 1 cup coconut milk, chopped coriander leaves, mint leaves, 1 cup water and allow it to boil.
Add drained rice and mix well.
Cover with a lid and place the cooker above a hot dosa tawa.
Place a heavy weight above the lid and simmer for 18 minutes.
Open the lid after 10 minutes and mix gently.
Enjoy chicken biriyani with raita and chips.
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