Chicken Briyani

Name: Chicken Briyani
Ingredients: Basmati rice 500gms; Chicken 500 gms; Refined oil 3 1/2 tbsp; Vanashpathy 11/2 tbsp; Ghee 11/2 tbsp 20 gms; Bay leaf 2 no; Cinnamon 2 stick; Cardamom 2 nos; Clove 4nos; Fennel seeds 1/4 tsp; Sliced onion 400 gms; Sliced tomato 200 gms; Split Green chilly 5 no's; 1Ginger garlic paste 50 gms; Turmeric powder 1/4 tsp; Chilli powder 11/2 tbsp; Salt To taste; Curd 3/4 cup; Water 750gms; Chopped mint leaves for garnish; Chopped coriander leaves for garnish

21 ingredients

6 steps

Ingredients

Basmati rice 500gms
Chicken 500 gms
Refined oil 3 1/2 tbsp
Vanashpathy 11/2 tbsp
Ghee 11/2 tbsp 20 gms
Bay leaf 2 no
Cinnamon 2 stick
Cardamom 2 nos
Clove 4nos
Fennel seeds 1/4 tsp
Sliced onion 400 gms
Sliced tomato 200 gms
Split Green chilly 5 no's
1Ginger garlic paste 50 gms
Turmeric powder 1/4 tsp
Chilli powder 11/2 tbsp
Salt To taste
Curd 3/4 cup
Water 750gms
Chopped mint leaves for garnish
Chopped coriander leaves for garnish

Directions

1

Wash & drain the water from chicken pieces, and add ginger garlic paste, chilli powder, salt, turmeric powder and add 1/4 cup of curd mix well then allow marinating for half an hour.
2

Heat oil and Vanashpathy in a cooker put the whole Garam Masala (bay leaf, cinnamon, cardamom, cloves)and fennel seeds when its splutter add sliced onion and green chilly saute till golden brown.
3

Then add ginger garlic paste and sliced tomato saute fry until fragrant. Then add turmeric, chilly powders and salt saute for few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.
4

Then pour 750 gms of water then add washed rice and mix nicely, finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer.
5

When all the steam has escaped, open Pressure Cooker and mix the rice gently.
6

Serve hot with Raita and Bagara baingan or Ennai Kathirikkai.