Chicken Biryani with Coconut Milk Recipe

How to Make Chicken Biryani with Coconut Milk

• 1.Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.
• 2.Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised.
• 3.Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame till the cashew nut color changes slightly brown.
• 4.Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
• 5.Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
• 6.Add chicken and continue frying till the chicken gets slightly cooked.
• 7.Add basmati rice and continue frying for 2 minutes.
• 8.Add water in which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
• 9.Remove from heat and transfer to a big plate.
• 10.Add ghee and mix well.
• 11.Serve hot with korma and raita.