CHICKEN BIRIYANI :-

CHICKEN BIRIYANI :-

NEEDED:-

CHICKEN - 1/2 KG

BASMATI RICE - 3 CUPS.

BIG ONION - 4 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 2 TSP

DHANIYA POWDER - 1 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    3 TBLSPN CHOPPED.

LEMON JUICE - 1/2 TBLSPN

CURD - 1/2 CUP

SALT - 2 TSP.

OIL - 4 TBLSPN

BAY LEAVES - 1

CINNAMON - 4 INCH

CLOVES - 4 NOS

CARDAMOM - 4 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE CHICKEN. WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE CHICKEN AND SAUTE FOR SOMETIME. WITH THAT ADD HALF CHOPPED TOMATO, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF MINT AND CORIANDER LEAVES. POUR HALF TUMBLER WATER AND PRESSURE COOK FOR 2 WHISTLES.

AFTER COOLING OPEN THE LID ADD THE BASMATI RICE, REST TOMATOS,  MINT, CORIANDER LEAVES . ADD SALT AND 5 CUPS OF WATER ( ALREADY THERE IS ONE CUP OF WATER WITH CURD ) . STIRR WELL. AND KEEP FOR ONE WHISTLE. REMOVE FROM FIRE . AND ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.