Chettinad chicken biryani

Ingredients

• Chicken: 1 kg
• Jeeraga samba rice: 1 kg
• Small onions: 200 g
• Tomatoes: 200 g
• Ginger garlic paste: 4 tsp
• Green chillies: 10-12
• Coconut milk: 2 cups
• Clove/cardamom: 3 each
• Cinnamon stick: 2 inch piece
• Bay leaves: 2
• Mint / coriander leaves : each a handful
• Fennel seeds: 1/2 tsp
• Tumeric : 1/4 tsp
• Oil: 50 g
• Ghee: 50 g
• Salt: to taste

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Preparation

• Heat a pressure cooker pan on medium heat. Add ghee and oil along with the aroma spices and fennel seeds.
• When a pleasant aroma emanates, add the onions, green chillies, mint, coriander and saute until the onions are translucent and the ghee gets a greenish ting from the mint and coriander.
• Add the ginger garlic paste and saute for 6-8 mins. Add the tumeric powder, tomatoes, chicken, salt and 1/2 cup of water. Cook until the chicken is 3/4th done.
• Add the rice, coconut milk and hot water. Mix gently. Close the lid and cook on medium heat. After 1 whistle sound from the pressure cooker put off the flame.
  5.Let the biryani rest for 10 mins.
  
• Garnish with coriander leaves and serve with onion raita.

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