Chicken Biriyani
Chicken Biryani
Is easy to make and has a homely taste so all the bachelors out there try this and you will remember your home. No need of getting biryani packets from hotels. Might take a little more time then odering on swiggy but self satisfying. Can be eaten without any curry but if you want you can combine it with kurma and raitha ( perugu Pachadi )
Ingredients
- 2 glasses Rice
- 1 kg Chicken
- 7 Green Chilies
- 2 bunches Coriander leaves
- 1 bunch Mint leaves ( pudina )
- 3 tsp Ginger garlic Paste
- 21/2 tbsp Poppy Seeds
- 1 tbsp Coriander Seeds
- 2 tsp Chili Powder
- 1 tsp Turmeric Powder
- 2 tsp Salt
- 1 Onion big
- 1 tsp Garam Masala
- 4 tbsp Desiccated coconut ( fresh or dry )
- 3 Cloves
- 3 small pieces Cinnamon
- 2 cups Curd
- 31/2 glasses Water
- 2 tbsp Ghee
- 3 tbsp Oil
Instructions
-
Start with washing the chicken pieces and squeeze out the excess water from chicken take in a bowl add curds salt, turmeric, and chili powder and marinate for one hour. Then boil it in cooker for 3 minutes after the whistle and switch off.
-
Then grind the coriander leaves, mint leaves and green chilies. Also grind the coconut, coriander seeds, poppy seeds and keep aside.
-
Wash the rice and let it soak in water for half an hour. Mean while take a cooker and add oil, cloves, cinnamon and onion pieces and fry till brown, Don't burn them, then add the ginger garlic paste and fry for 2 minutes then add the ground masalas and fry.
-
Keep stirring in between the masala should be well roasted then add the chicken pieces and rice ( do not add any water now ) and fry for 4 minutes. Now add the water three and a half glasses water including the chicken stock from the cooker.
-
Mix well and close the lid and cook for 7 minutes after the whistle, switch off and serve hot.
-
Initially might look complicated once you make it you will start making it every Sunday.
