This is my favorite recipe in my kitchen…. In fact, I got inspiration to start a recipe blog, when I settled with this recipe for the chicken biryani, based on the feedback I got from friends and well-wishers whoever tasted it! As a well-known single dish meal from Indian cuisine, I used to make this whenever we have a guest at home. I am sure you all will like this recipe and the extra effort and time you are going to put to make this dish is going to be paid-off with its mouthwatering aroma and taste…Enjoy !!!!

Ingredients 

For Rice: 

1. Basmati Rice       : 4 cups
2. Water                     : 5 cups
3. Coconut milk      : 1 cup
4. Onion (Sliced)    : 1 no.
5. Pasted Ginger, Garlic and Green Chilli             :  4 T Sp.
6. Turmeric Powder     : 1 pinch
7. Masalas (Cardamom -2,  Cinnamon stick -2, cloves -3)
8. Oil                          : 3 Tbl Sp.
9. Mint (Puthina) leaves                   : 10 to 15
10. Salt                        : to taste

For Chicken:

1. Chicken (cutto medium size- 1″)    : 1 kg
2. Chilli powder            : 4 T Sp.
3. Turmeric Powder   : 1 T Sp.
4. Garam Masala          : ½ T Sp.
5. Salt                        : To taste
6. Pasted Ginger & Garlic      : 2 T Sp.

For Masala:

1. Chopped Onion       : 3
2. Pasted Ginger, Garlic & Green Chilli       : 4 T Sp.
3. Tomato      : 2
4. Oil                : 4 Tbl sp.
5. Mint Leaves  : 15
6. Thick Coconut Milk  : 1 cup
7. Chilli Powder              : 2 T Sp.
8. Turmeric Powder     : ½ T Sp.
9. Garam Masala            : ½ Tsp.

Preparation

For Rice

• In a pressure cooker, pour the oil and add the masalas and warm for ~2 mts
• Add sliced onion and Ginger, Garlic Green chilli paste.
• Add turmeric powder and saute till the onion look translucent.
• Add mint leaves & salt and sauté for 2 mts.
• Add water mixed with coconut milk.
• Add rice, and mix well.
• Close the lid of pressure cooker wait for 1 whistle.
• Turn of the stove and keep the cooker on it.
• Once pressure down, move the rice to a wide vessel.

For Chicken

• Marinate the chicken with all ingredients (except oil ), for minimum an hour.
• Cook the marinated chicken in a pan-  closing the lid- until the chicken becomes soft.

For Masala

• Heat a kadai, pour the oil, add the sliced onion and fry it for ~6 mts.
• Add the ginger garlic chilli paste and mix well
• Add chilli powder, turmeric powder, mint leaves and fry for another 3 mts.
• Add chopped tomatoes and sauté for about 20 mts, till the color becomes brown.
• Add coconut milk and half cup water to the mix and boil well.
• Add the cooked chicken and mix well.
• Wait until the Masala becomes thick.

For Dum

• Take a baking dish and brush it with a little ghee or oil.
• Spread alternate layers of rice and masala; starting and ending with rice.
• On top, sprinkle a little ghee and garam masala & garnish with chopped mint leaves.
• Cover tight with an aluminum foil.
• Preheat oven to 350 deg. And bake biriyani for 20 mts.

 Tip: For better taste you may use ghee instead of oil and in more quantity. Also can use fried onion with cashew nuts for garnishing during Dum.