Biryani is a rice-based dish (usually using basmati-rice) made with spices and one of the common non-vegetarian ingredients like chicken, mutton or fish. This single dish meal of Middle East origin is traditionally prepared in earthenware pots and is known for its unique aroma, flavor and spices.

This is my third rice based biryani recipe in this blog, this time a relatively easy one for those who do not want to spent too much time the kitchen, and still wants to have the traditional taste. The preparation uses one step cooking with a pressure-cooker for both the rice and chicken, avoiding multiple cooking steps against my previous recipes.

Ingredients

1. Chicken (pieced to medium size)     : ½ kg
2. Basmati rice      : 2 cups
3. Chilli powder     : 2 T sp.
4. Turmeric powder   : ¼ T sp.
5. Onion Sliced      : 2
6. Tomato Chopped    : 1
7. Green chilli (split to half)  : 5
8. Thick coconut milk      : ½ cup
9. Water       :1 ½ cup
10. Mint(puthina)     : Handful
11. Garam masala      : ½ T sp.
12. Cinnamon          : 2 pieces.
13. Cloves      : 2
14. Cardamom    : 2
15. Ginger paste      : 1 T sp.
16. Garlic paste      : 3 T sp.
17. Oil   : 1 ½ Tbl sp.
18. Salt for taste

Method

1. Marinate the chicken with chilli powder & turmeric powder, along with salt for minimum half an hour.
2. Keep a pressure cooker on the stove and pour the oil.
3. Add the cinnamon, cloves and cardamom and fry it for ~10 seconds.
4. Add the onion, ginger, garlic paste and green chilli & Stir well
5. Once the onion changed the color into light pink, add the tomato and mint leaves & Stir it for another ~1 minute
6. Add the marinade chicken and garam masala mix everything well and fry for about 5 minutes.
7. Dilute the coconut milk with water and pour it to the chicken
8. Add the rice and mix everything together and add the right amount of salt.
9. Close the cooker and wait for one whistle.
10. Switch off the stove and rest the cooker on the stove.
    If you are using the gas stove wait for another 3 minutes in low flame and turn the stove off.
11. Once pressure is released open the lid and mix the biriyani gently.

Tips:-

• Spices, coconut milk, mint leaves and oil quantity may be varied to individual taste.
• Instead of garam masala, you can use fennel powder.
• Instead of oil you can use ghee.