Ingredients:
Ghee - 2 tblspn
Oil - 3 tblspn
Basmati Rice / Jeera Chamba Rice- 2 cup
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Ginger Garlic Paste - 3 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - 3/4 cup chopped
Mint Leaves - 3/4 cup chopped
Thick Coconut Milk - 1 cup
Water - 2 cup
Salt to taste
For Marinating:
Chicken - 500 gram chicken on the bone
Thick Unsour Curd - 1 cup
Chilli powder - 1 tsp
Salt to taste
For Briyani Masala Powder:
Fennel Seeds / Sombu / Saunf - 1 tblspn
Cinnamon Stick / Pattai - 2 small stick
Cardamom Pods / Yelakai - 4
Star Anise - 1
Cloves / Krambu - 4
Method:
Marinate chicken with the given ingredients for 30 mins,or can leave it in the fridge overnight.
Grind the ingredients given for the briyani masala to a fine powder.
Wash and soak the basmati rice for 30 mins.
Now make the masala. Heat oil and ghee in a frying pan.
Add in onions, green chilli and saute till light golden.
Now add in ginger garlic paste and saute for a min.
Add in turmeric, chilli powder and the ground masala.. Saute it for a min.
Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.
Now cover the pan and cook on a low heat for 15 mins.
Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.
Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste
Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.
Serve the briyani with raita.
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