CHICKEN BIRYANI

CHICKEN BIRYANI

Ingredients:

To Marinate For 1 Hour:
500 grms chicken pieces
2 tsp chillie powder
1 tbs ginger garlic paste
2 tbs lime juice
Salt to taste

½ kg basmathi rice soaked for 15 minutes and drained

100 ml ghee
100 grms big onion sliced
1 tomato chopped
1 cup shallot paste
1 tbs ginger garlic paste

5 tbs grated coconut } ground fine
1 tsp kas kas } ground fine

2 bay leaves
Little coriander leaves chopped
Salt to taste
Biryani paste

To make Biryani Paste:
1 tbs aniseeds
1 hand full mint leaves
1 inch pattai
2 cloves
2 cardamoms
1 star anise
Little coriander leaves

Method:
Heat a pressure cooker with the ghee. Add in the bay leaves.
Add in the sliced onions, sauté well.
Now add in the biryani paste, stir and cook well.
Now add in the shallot paste, sir well again.

Now add in the ginger garlic paste, and the tomatoes.
Cook well till the tomatoes are mushy.
Now add in the coconut, kas-kas paste, give a good stir.
Add in the coriander leaves, and 3 cups of water.

Let it come to a boil, add in the chicken pieces.
Close the pressure cooker and cook for 2 whistles.
Remove the pressure, add in the drained rice.
Give a gentle stir all over, close the pressure cooker.
Cook for 2 whistles, and sim for 5 minutes.
Remove and fluff up the rice.
Serve with a raitha or kurma.

Note: You can even cook this dish in a wok,
Later transfer all to a rice cooker.