By: Payal
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Biryani is a classic one-pot meal perfect for any occasion. Here's a delicious chicken biryani recipe made with rice, aromatic spices, and cooked with coconut milk. Check out this recipe:
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500 gms Basmati or Jeera rice
500 gms chicken
1 onion, chopped
3 tomatoes, chopped
5 green chilies
5-6 cinnamon sticks
6-10 cardamom pods
8-10 cloves
1 tsp fennel seeds
10 cashews
1/2 tsp garam masala powder
1 tsp chili powder
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1/2 tsp turmeric powder
2 bay leaves
2 tbsp curd
2 tsp ginger-garlic paste
200 ml coconut milk
1 spring curry leaves
1 spring coriander leaves
A few mint leaves
Salt to taste
15 ml oil
2 tbsp ghee
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Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.
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Wash chicken and cut into small pieces. Add chili powder, 1 tsp ginger-garlic paste, curd, and salt. Mix well and set aside for 3 to 4 hours. Marinating the chicken overnight is advised.
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Heat oil in a large pressure cooker. Add cinnamon, cardamom, cloves, cashews, and fennel seeds. Fry on a low flame until the cashews turn a light brown.
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Add chopped onion, green chilies (slit vertically), and curry leaves. Continue frying until the raw smell of the onion subsides.
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Add chopped tomatoes, the remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, and salt. Continue frying on a low flame until the tomatoes are well-mashed.
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Add chicken and continue frying until the chicken is slightly cooked. Add the Basmati rice and continue frying for 2 minutes.
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Add the water in which the rice was soaked and the coconut milk. Bring to a boil and pressure cook for 8 to 10 minutes.
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Remove from heat and transfer to a large plate. Add ghee and mix well. Serve hot with korma and raita.
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For More Biryani Recipes Click here:
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