Spicy south indian chicken biryani

Name: Spicy south indian chicken biryani
Prep time: 5 h
Cook time: 25 min
Total time: 5 h 25 min
Yield: 4
Cuisine: En
Ingredients: Basmati or Jeera Rice 500 gm; Chicken 500 gm; Onion (chopped) 1 nos; Tomato (chopped) 3 nos; Green chillies 5 nos; Cinnamon 5 to 6 strips; Cardamom 6 to 10 nos; Cloves 8 to 10 nos; Fennel 1 tsp; Cashewnuts 10 nos; Garam Masala powder 1/2 tsp; Chilli powder 1 tsp; Turmeric Powder 1/2 tsp; Bay leaves 2 nos; Curd 2 tsp; Ginger garlic paste 2 tsp; Coconut milk 200 ml; Curry leaves 1 spring; Coriander leaves 1 spring; Mint leaves a few; Salt to taste; Oil 15 ml; Ghee 2 tbsp

Main Dish

Easy

5 h 25 m

Preparation

Preparation5 hours

Cook time25 min

1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.