Chicken Biryani-1 recipe
Chicken- 2 lbs (cut into pieces)
Chicken stock- 1 cup
Cinnamon- 1 piece
Cloves- 2
Cardamom pods- 2
Bay leaves- 2
Fennel seeds- 1 tsp
Ginger- 1 inch piece (chopped)
Garlic- 10 cloves
Green chilies- 3 (chopped)
Large onions- 2 (cut into quarters)
Large tomatoes- 2 (chopped)
Long grain basmati rice- 2 cups
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dalda or ghee- 6 tablespoons
Plain yoghurt- 1/2 cup
Fresh mint leaves- 8
Cilantro (coriander) leaves
Salt
Grind the ingredients 3-11 together to make a paste.
Heat dalda or ghee in a large pan and add the ground
mixture.
Fry for about 10 minutes until the oil separates from the mixture.
Add
chopped tomatoes and fry for a few minutes.
Then add the chicken pieces, turmeric
powder, garam masala and salt and fry until all the chicken pieces are coated
with the masala.
Add the washed rice and stir fry for 10 minutes until the rice
becomes translucent.
Mix in the yoghurt.
Transfer this to the pressure cooker.
Pour 3 cups of
water and 1 cup of chicken stock.
Spread the mint & coriander leaves on top and
cook until done.
Serve with raita pappad and pickles.
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