Ingredients:
To marinate
- Chicken 750g
- Salt 1 tsp
- Ginger crushed 15g
- Garlic crushed 20g
- Green chilli crushed 10 - 12
- Curd 1/3 cup
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Pepper powder 1/2 tsp
- Onion 3 large
- Coriander leaves, mint leaves
- Jeerakasala / basmati rice 2 cups (500g)
- Ghee
- Cardamom 2, cloves 2, cinnamon a small piece, mace a small piece, star anise a small piece
- Water 3 1/2 cups
- Marinate chicken with all the mentioned ingredients and keep aside for minimum 30 minutes
- Soak rice for 30 minutes, after that drain and keep aside
- Heat up 2 tbs of oil and ghee in a heavy bottomed vessel
- Add spices and water to this
- Boil the water and add salt to this
- Add rice to the boiling water
- When rice and water become same level cover the pot and cook on low flame for 8 minutes
- Deep fry thinly sliced onion until golden
- Add 3/4 portion of fried onion to the marinated chicken
- Add coriander leaves, mint leaves, 2 tbs of oil and 2-3 tbs of water to this
- Add chicken to pressure cooker
- Layer half portion of cooked rice over the chicken
- Spread garam masala, coriander leaves, mint leaves, fried onion, and some ghee over this
- Layer the remaining rice
- Spread garam masala, coriander leaves, mint leaves, fried onion and some ghee over this
- Close the cooker and cook for 1 whistle
- Open the cooker after 30 minutes
- Serve this delicious biryani with salad, pickle and papad
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