Serves 4
Ingredients
Oil/ghee – 4 tablespoons
Whole spices – Cinnamon sticks, Cloves, Cardamom, Bay leaf, Star Anise – a few each
Ginger and garlic paste – 3 tablespoons
Green chilies – 8 to 10 whole slit
Onion – 3 finely sliced
Tomato – 1
Chicken – 500 gms
(Vegetarians can replace with vegetables – 3/4 cups of your choice.)
Salt – as per your taste
Turmeric powder – 1/2 teaspoon
Chili powder – 2 tablespoon
Coriander leaves – half bunch
Mint leaves – half bunch
Lemon – juice
Curd – 2 tablespoons
Basmati rice -500 gms (3 cups)
Method
- Wash and soak the basmati rice in water for 30 minutes.
- Heat oil/ghee in a cooker, add the whole spices and stir. Then add the onions and saute nicely. Add ginger and garlic paste, after the raw smell goes add the green chilies.
- Add the chicken, curd and saute well with chili powder, add the tomato and stir. Then add mint and coriander leaves.
- Add 4 1/2 cups of water, strain the water and add the soaked rice. Now add ghee on top and close the lid when it is bubbling nicely. When the steam comes put the weight and leave it in sim for 5 minutes.
- Open after 20 minutes and gently fluff the rice without breaking.
Tips
- Marinate the chicken with curd, salt, turmeric and chili powders for 30-60 minutes.
- Squeeze juice of a lemon into the water when you soak the rice.
- Can use thin coconut milk instead of water to cook the biryani.