Ingredients:
• 1.5 kg – chicken, cut into big pieces
• 2.5 cups – basmati Rice
• 5 – Onions
• 1 bundle – pudina
• 1 bundle – malli leaves
• 6-7 – Cloves
• 1 – Cinnamon
• 6-7 – biryani leaves
• 1 – small Ginger
• 20 pieces – Garlic
• 3 tbsp – Ghee
• 3 tbsp – oil
• 13 – Red Chillies
• 3 – Green chillies
• 1 cup – Coconut Milk
• salt to taste
Method:
- Fry some onions and chillies with garlic in ghee for 4 minutes. Allow it to cool.
- Fry the basmati rice in ghee for 1 minute and keep it aside.
- Grind the fried onions and chillies to a paste.
- Prepare ginger-garlic paste.
- Heat a pan and pour the remaining ghee and oil. Fry the cloves, cinnamon and biryani leaves.
- Add the remaining onions and fry again.
- Add the chicken pieces and fry for 4 minutes.
- Add pudina and malli leaves.
- After 4 minutes, add the ground onion paste and coconut milk.
- Allow it to fry for another 5 minutes.
- Add boiled water (almost double the amount of rice ).
- Allow the mixture to boil for a few minutes, then add turmeric powder and salt.
- Now add the rice. Close the lid and keep on medium flame. Add the whistle.
- Switch off the flame immediately after one whistle.
- When the pressure subsides, serve the biryani hot with raita.
Recipe courtesy of Ramya Nallani