Chicken Biryani

Chicken Biryani

Ingredients

Basmati Rice - 1 cupChicken - 300 gmsOnion - 1 big chopped lengthwiseTomato 1 small sized chopped roughly
 Ginger garlic paste- 2 tsp  

garam masala powder - 1.5 tspRed Chilli powder - 1/2 tspTurmeric powder - 1/2 tspCoriander powder - 2 tspCurd - 1 tbsp 

 Thin coconut milk -1/2 cup

Water - 1 cup

Oil - 2 tbsp

Ghee - 1 tbsp

Salt - to taste

To grind to a paste:

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup loosely packed

Green Chilies - 1

Tomato - 1 big sized

To temper:

Cloves - 3Cardamom -1Cinnamon - 1/4 inch piece
  Bay leaf-1 

Method:

Soak basmati rice in water for at-least 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.

Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves

Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.

Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.

Drain water from rice and add it to the gravy, stir once. Then add coconut milk.

Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.

Thalicha and onion raita are the best combination for non veg biriyani.