Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp
Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall
For the Masala Paste
Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies - 3 long
Cloves - 3
Bay Leaf - 1 long
For the Rice
Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp
How to make the chicken biryani
Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.
Extract the coconut milk and keep it ready.
In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.
Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.
Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.
Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.
Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.