Serves 5 Ingredients: ½ kg chicken 2-cup basumathi rice. One-inch ginger 10 garlic cloves For seasoning One big onion chopped one medium size tomato chopped, ½ bunch of mint leaves chopped. For masala 8 red dried chillies, 4 green chillies 1½ tsp fenugreek seeds 1 tsp pepper 2 tsp fennel seeds (soambu) 3 cloves 2 strips of cinnamon ¼ bunch of cilantro (coriander) Soak rice in water for 10 minutes. Grind the Ginger and Garlic into a paste. Fry all the ‘For masala’ items with 1 tbsp oil till they are brown. While frying first add cloves and cinnamon, then fenugreek & fenel seeds, then pepper and then red chilli. Finally add green chilli & cilantro together. Now grind the fried masala into a paste by adding one cup of water Now heat the cooker & add 150gm oil. When the oil is heated add onion, fry for 2 minutes, add tomato & mint leaves, fry for two minutes, add ginger, garlic past and fry for another minute, and finally add the ground masala & Chicken, and fry for 2 more minutes. Add rice & three cups of water. The rice to water ratio is 1:2. Don’t forget the one cup of water already added to the masala. Add ½ tsp of turmeric powder and 2 tsp of salt and stir. Close the cooker. When the cooker starts steaming with full pressure, open the cooker and stir again& close. Now place the cooker’s weight valve & keep the stove in low heat for 10 minutes. Now it’s all done. Open the cooker& squeeze half lime on top of biriyani &stir carefully without breaking the rice. The BRIYANI IS NOW READY TO SERVE. You can serve hot briyani with onion raitha. |