Indian Food Recipes

Ingredients

For the Marinade

Chicken - 1/2 kg
Ginger Garlic paste - 1 tsp
Curds - 1/2 cup
Chill powder - 1 tsp
Turmeric powder a pinch
Salt - 1/2 tsp
Lemon juice - 1/2 tsp

Wash and clean the chicken. Drain on a colander and once the water is completely drained, take it in a bowl and mix with rest of the ingredients and let it marinade for 1 hour.

Whole Garam Masala
Bay leaf - 2 nos
Cloves - 2
Cinnamon - 1"
Shahjeera - 1/2 tsp
Cardamon 2 nos
Rathi poove 2 small
Star anise - 1 no

For the Chicken Biryani

Basmati Rice - 2 & 1/2 cup
Butter - 50 gms
Oil -2 tbsp
Onion, julienne - 1 big
Green Chilis - 3 nos
Water - 5 cups
Mint leaves, Coriander leaves handful
Ginger Garlic paste - 1 tsp

Method

How to make the Biryani

Wash the rice and soak with water for one hour.

Heat a pressure cooker with butter and oil. Add all the whole spices, add onion julienne, saute well. Add ginger garlic paste, and saute well for 2 mins.

Now add the mint leaves, coriander leaves and saute for few mins.

Add the chicken marinade and cook till moisture leaves. This takes about 10 mins in low flame.

Fry till oil comes out.

Now add water, bring to boil, add salt.

When the water starts rolling boil, drain the rice to the pressure cooker.

Mix well and cover with lid. Pressure cook for 3 whistles and switch off.

When pressure falls down, remove lid and fluff the rice.

Serve with Chicken Pulusu and Onion Raitha.