so moving on to the recipe!
Cooking time : 20 mins
Serves : 4
Ingredients:
For Chicken 65:
Boneless Chicken - 500 gms
Red Chilli Powder - 2 tbsp
Turmeric Powder - 3 tsp
Jeera powder - 1 1/2 tbsp
Sombu/saunf Powder - 1 tbsp
Garam Masala - 2 tsp
Ginger garlic paste - 2 tbsp
Lime - 1/2
Hung curd - 3 tbsp
Corn flour - 1 tbsp
Salt - to taste
Oil - to deep fry
For Biriyani:
Basmati Rice: 1 kg
Onions - 5-6 Medium [ Thinly sliced]
Tomato's - 5 Medium [Thinly sliced]
Ginger Garlic paste - 2 1/2 tbsp
Garam masala Powder - 1 tbsp
Coriander Leaves - 1 bunch [ Clean & separate into two portions]
Mint Leaves - 1 bunch [ Clean & separate into two portions]
Green Chillies - 5 [increase according to how spicy you want the biryani]
Red chilli powder - 2 tbsp
Turmeric powder - 2 tsp
Curd - 200 gms
Ghee - 6 tbsp
Sunflower oil - 4 tbsps
Method:
** Measure the rice and wash, soak & keep it aside, Now use the same glass and measure water [i.e 1 cup basmati : 1 1/2 cup water], for 4 cups rice : 6 cups water, Boil the water separately in medium flame to use it at the end.
- Take bowl add washed and cleaned chicken and other ingredients except oil mentioned under chicken 65 and mix well and marinate the chicken for minimum 30 minutes and then heat a oil in kadai and fry the chicken until cooked. Drain and keep it aside.
- In another bowl add chopped tomatoes, Green chilles, One portion of coriander & mint leaves, curd, Red chilli powder, turmeric powder,Mix well using hand and keep it aside covered.
- Meanwhile Heat ghee & oil in the cooker, add the remaining portion of coriander & mint leaves, add it the garam masala powder [ you can also use whole garam masala items], and fry without burning the powder. Add the thinly sliced onions and sautee well.
- Now once the onions turn golden brown add ginger garlic paste and fry till the raw smell goes off.
- On medium - high flame add tomato marinate mixture and mix well, Add biryani masala and also at this stage add in the fried chicken [reserve some chicken for garnish as well] and sautee further.
- Now pour in the water that is kept ready, Add salt, check for the spice level, if you need the biryani to be more spicy u can slit few green chillies and add to it.
- Strain the rice and add in and give it a stir once, This helps the rice to settle evenly to cook.
- Now close it with lid and once the pressure comes out put on the whistle & allow it to cook for 10 - 12 mins not more than that.
- Switch off the flame after 10 - 12 Mins and release the pressure as soon as possible, this helps the rice to remain fluffy.
- Open the lid, Now use a big ladle and flip the rice in clock wise or anti clock wise, this is the most important step, if you start to flip it clock wise start and finish on the same direction, if not the rice tends to break.
- Once done you can transfer if to another casserole, apply some ghee on top of the rice, slightly sprinkle garam masala and serve it Onion & cucumber raita & birinjal gravy!