Ingredients:
- Chicken---1/2 kg
- Curd---3tbs(for marination)
- Rice---3cups
- onions---3 med size(cubed)
- Green chillies---10-12no(sliced to halves)
- Ginger Garlic paste---6tsp
- Turmeric---1/2tsp
- coconut milk---2cups
- water---4 cups
- Chilly Powder---1tsp
- Mint leaves(fresh or dried)---2tsp
- Coriander leaves---For Garnish
- Oil---5tbs
- Ghee---2tbs
- Boiled eggs(cut into halves)---2no
- Salt---3tsp(for rice), 1tsp(for chicken)
Spices
- Cloves---12no
- Green Cardamom---8no
- Black cardamom---2no
- Bay Leaves---3no
- Kala zeera---1pinch
- Peppercorns---4-5no
- Cinnamon---1 1/2 inch piece
- Mace---2springs
Preperation:
- Marinate the cut and cleaned chicken with curd. Keep it aside for 30 min.
- Take half the spices of the total mentioned above except Bay leaves, black cardamom and kala zeera, and grind them fine powder and keep it aside.
- Now put the cooker on stove. Put oil and ghee in it. Once it is lightly hot add the remaining half spices along with bay leaves, black cardamom and kala zeera.
- Once they are little fried add cubed onions. Saute them till transperent. then add the turmeric powder and ginger garlic paste.
- Once the ginger garlic paste leaves the strong smell add the greed chillies. Then add the marinated chicken.
- Add the salt for chicken and cook it on low flame with closed lid until chicken is cooked.
- Once the chicken is cooked add cleaned rice, coconut milk, water, salt, chilly powder, mint leaves and garam masala powder which is made by half the spices before.
- Mix it properly. Put the flame high. Keep stirring once in 2 min. Once it starts boiling, reduce the flame to low and close the lid of the cooker.
- Cook on low flame for 15 min then switch of the cooker and put the weight(whistle)after switch offing the stove.
- Remove the lid after 10-15 min.
- Now the biriyani is ready to serve. Garnish with coriander leaves, else can be put while cooking along with mint leaves.
- Serve along with onion curd chutney or any chicken or egg curry.
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