A biryani recipe for those who made last minute plan of cooking biryani and had made no preparation. So let's cook a quicker, delicious and full of aromatic flavors chicken biryani equally tasty and comforting meal which can be made even on a busy night using pressure cooker.👩🍳
Chicken Biryani
Ingredients -
Chicken drumsticks, frozen or fresh
Curd, 2 tbsp
Onion, 1 large, thinly sliced
Tomatoes, 2 cups, fine chopped
Green Chilies, 4, fine chopped
Ginger garlic paste, 2 tbsp
Ghee, 4 tbsp
Salt, 2 tbsp
Bay leaves, 3
Cinnamon stick, 1 stick
Star anise, 1
Cloves, 4
Cardamom, 2
Black pepper corns, 6
Chilli powder, 1 tbsp
Turmeric, 1 tsp
Coriander powder, 1 tsp
Biryani masala, 1 tbsp
Garam masala powder, 1 tbsp
Lime juice, 1 tbsp
Water, 4 cups
Basmati Rice, 2 cup
Mint leaves, 1 cup, fine chopped
Cilantro leaves, 2 cups, fine chopped
Recipe-
Marinate Chicken
To a bowl add 1 tbsp each of red chilli powder, coriander powder, 1 tbsp ginger garlic paste, 1 tsp turmeric and 1 tsp salt. Add 2 tbsp curd, 1 cup cilantro, 1/2 cup mint leaves. Add in 5 chicken drumsticks to this and mix to coat each well with the paste. Let it marinate for at least 3 hours.
Wash and soak 2 cups basmati rice in water for 30 mins.
To a non stick pressure cooker add 4 tbsp ghee. Add 3-4 bay leaves, 1 cinnamon stick, 6-8 whole black pepper, cardamom and cloves.
To this add long cut onions and let it brown a little then add chopped tomatoes, chopped green chilies and 1 tbsp ginger garlic paste. Add 1 tsp salt, biryani masala, garam masala powder and cook for another 3 minutes.
Now add the marinated drumsticks into this and mix well with 1 cup water. Cover and cook on medium heat for 12 minutes.
Add in 1/2 cup of fresh mint and cilantro leaves with the soaked and drained rice. Add 1 and 1/2 cup water and close the lid. On medium heat cook for 1 whistle and turn off the flame and let it cool completely for another 45 mins.
Garnish with some more of fresh cilantro and lime juice. Serve alongside raita and Enjoy.
Happy Eating :D
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