Chicken Biryani With Coconut Milk

Ingredients

• 500 gms basmati or jeera rice
• 500 gms chicken
• 1 onion, chopped
• 3 tomato, chopped
• 5 Green chillies
• 5-6 cinnamon sticks
• 6-10 Cardamom
• 8-10 Cloves
• 1 tsp fennel
• 10 Cashewnuts
• 1/2 tsp garam masala powder
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 2 Bay leaves
• 2 tsp curd
• 2 tsp ginger-garlic paste
• 200 ml coconut milk
• 1 spring curry leaves
• 1 spring coriander leaves
• A few mint leaves
• to taste salt
• 15 ml oil
• 2 tbsp ghee

Directions

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.