Ingredients
- Chicken - 1 Kg
- Onions - 3 (chopped)
- Tomatoes - 3 (chopped)
- Green chillis - 3
- Ginger garlic paste - 3 tsp
- Coconut milk - 1 cup
- Basmathi Rice - 2 cups
- Lemon - ½
- Ghee - 5 tsp
- Cinnamon - 1 stick
- Bay leaves - 3
- Chicken masala - 4 tsp
- Salt
- Oil
- Corriander leaves
Preparations
- Soak the Basmathi rice in water for 1 hour.
- In a cooker, add oil and when its heat add cinnamon and bay leaves.
- Then add chopped onions and fry for some 10 mins and then add chopped tomatoes and stir well.
- when the oil separates out, add ginger garlic paste and mix well.
- Then add 2 tsp of chicken masala and add chicken and add ½ cup water and salt to taste and close the cooker. Wait for 1 whistle.
- Dry the Basmathi rice. Take a pan, add 2 tsp of ghee and fry the rice for 10 mins
- Now, add the rice to cooker and add 2½ cups of water, 1 cup coconut milk, 2 tsp of chicken masala, juice from lemon, salt to taste, 2 tsp ghee and corriander leaves and close the cooker.
- Wait for 2 whistles and switch off.
Biriyani is ready. It can be served well with raitha, chicken curry and chicken 65.
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