Chicken Biriyani (Amma recipe)

Gopaperboats.
Sep 7, 2018 · 2 min read

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.

Gopaperboats.

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