CHICKEN BIRYANI

Preparation Method :

• Soak basmati rice in water for at least 20 minutes, set aside.
• Grind the Coriander leaves, Mint leaves, Green Chilli and Tomato by adding minimum water to a fine paste. Keep aside.
• Clean chicken, add turmeric powder and set aside.
• Heat oil and ghee in a pressure cooker and add Cloves, Cardamom, Cinnamon and Bay leaf.
• Add ginger garlic paste and saute for a minute.
• Add onion and saute till it turns golden brown. Then add tomato, saute till raw smell goes off.
• Add coriander mint paste and saute for 2 minutes. Then add curd, chicken along with turmeric, red chilli, coriander, garam masala powders and required salt.
• Saute till it forms a thick gravy and chicken changes color.
• Add 1 cup of water and pressure cook for 4 whistles.
• Once pressure releases, open and give a quick stir.
• Drain water from rice and add it to the gravy, stir once. Then add coconut milk.
• Pressure cook for 3 whistles (After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice.
• Serve hot with onion raita.
• If you like the lemon flavour, squeeze lemon juice once the biryani is done.