Chicken Biriyani (Amma recipe)
Chicken biriyani recipe
Clean and wash chicken well
Add 1tsp turmeric powder, chili powder, ginger garlic paste, salt and 1tbsp curd.
Mix well and let it rest for atleast 30 minutes
For 200g basmati or seeragasamba rice, use four shallots (small onions), Three big garlic cloves, one inch ginger piece. Cut them crudely.
Add mint (4 branches), coriander (6 branches), one green chilli to grind it in a blender.
Cut one big onion and tomato into small pieces. One slit green chili.
Prepare all spices (star anise, bay leaves, 3 cloves and cinnamon barks- see pictire)
To a pot, add enough oil (two tbsp), one tsp ghee.
After two minutes add all the spices
Add the onions and green chilies and fry until golden brown (5 min)
Add tomatoes
Add fresh mint and coriander leaves
Add the grounded mixture and mix well
Add 1tsp chilly powder, 2tsp coriander powder and cook well
Add the marinated chicken, enough salt and coat the mixture well. Cook for 5 minutes
Transfer the contents to a pressure cooker and add enough (or a little less) water that will be needed to cook the rice later
Quick for one whistle and wait until the pressure release
Open the cooker, add rice, adjust water and salt and cook for one whistle.
Open the cooker and fluff it to blend the masala well.
Biriyani ready.
