Chicken Biriyani
Ingredients
Basmati rice – ½ kg
Chicken – ½ kg
Tomatoes – 250 gm
Onions – 250 gm
A bundle of mint leaves
A bundle of coriander leaves
6 nos. green chillies
Curd – 1 cup
Ginger garlic paste – 4 tsp
Chilli powder – 3 tsp
Coriander powder – 3 tsp
Oil – 2 tbsp
Cinnamon, cardamom, cloves and bay leaves – 4 nos. each
Salt to taste
Method
-
Wash the chicken pieces and marinate in ginger garlic paste and curd for 10 minutes.
-
In a kadhai, add some oil and sauté the cinnamon, cardamom, cloves and bay leaves. Then, add the star anise, Indian capers and mace.
-
Add the mint and coriander leaves and continue to sauté. Now add the chopped onions and sauté till they turn light brown.
-
Now, add the chopped tomatoes and continue to sauté.
-
Now add the chilli and coriander powder and then the green chillies.
-
Transfer the mixture to a pressure cooker, add two glasses of water and cook up to three whistles and simmer for 5 minutes.
-
Cook until rice is done.
