• Garam Masala chicken Biryani

  Filed under Non Veg. Chicken

  Ingredients
  jeera sambar – 1/2 kg
  rice cooked vvith – 1 tbs.
  salt – 1 kg.
  broiler chicken, with skin cut into medium sized pieces
  Masalas ground to a paste:
  large stick cinnamon -1
  cardamoms – 2
  doves – 2
  medium sized onions – 2 together
  green chillies – 10 ground
  ginger -1 1/2 inch to a
  medium sized pods of garlic – 2 paste
  medium sized bunch -1
  coriander leaves
  mint leaves – 5 stalks
  coconut -1/4
  turmeric powder -1/4 tsp
  cup water – 3/4
  salt – 2 tsp.
  lime – 1
  small bunch mint leaves, chopped – 1

  Method:
  1. Heat 1/2 cup oil in a pressure cooker. Add all ground masalas, fry for 3 minutes, stirring well.
  2. Add turmeric powder, raw chicken pieces, 3/4 cup water and 2 tsp. salt. Close the cooker and cook for 4 minutes.
  3. In the meantime, cook jeera rice, as usual as white rice, with 1 tbs. salt. When almost cooked, strain the rice.
  4. Put the rice into the pressure cooker and mix it into the chicken curry.
  5. Squeeze lime juice and add a little more salt, if required.
  6. Close lid and put on slow flame for 10 minutes.
  7. Garnish with chopped mint leaves.

  Tagged as: Biriyani, Biryani, briyani, Chicken, cook, cooking, garam, india, Indian, masala, method, pilao, pilav, PULAO, pulav, recipe, recipes, rice
  
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