Chettinad chicken biryani
Ingredients
4
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Preparation
Preparation20 min
Cook time25 min
- 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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