This is different type of biryani. Gravy and rice are cooked seperately and mixed together. I had it a lot, when I stayed in Hyderabad, missing it now ;)
Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 cups
Onions - 2-3 big size, chopped
Tomatoes - 2, chopped
Cardamom - 4
Cloves - 4
Cinnamom stick - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1-2 tablespoons (as spicy required)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt - 1/2 cup
Cumin seed powder - 1 teaspoon
Mint leaves - few
Coriander leaves - few
Salt to taste
Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 cups
Onions - 2-3 big size, chopped
Tomatoes - 2, chopped
Cardamom - 4
Cloves - 4
Cinnamom stick - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1-2 tablespoons (as spicy required)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt - 1/2 cup
Cumin seed powder - 1 teaspoon
Mint leaves - few
Coriander leaves - few
Salt to taste
Cashews - few
Oil / Ghee - 2 tablespoons
Method:
Wash and cut chicken into small pieces.
Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.
Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.
Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it.
Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.
Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender.
Then add salt to it(only for chicken, since rice has already salt in it) and mix well.
Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.
After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.
Serve hot with onion raita.
Cooking time : 30-45 minutes
Serves 4 persons
I am sending this to SWC - Andhra Pradesh Cuisine hosted by Priya.
Oil / Ghee - 2 tablespoons
Method:
Wash and cut chicken into small pieces.
Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.
Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.
Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it.
Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.
Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender.
Then add salt to it(only for chicken, since rice has already salt in it) and mix well.
Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.
After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.
Serve hot with onion raita.
Cooking time : 30-45 minutes
Serves 4 persons
I am sending this to SWC - Andhra Pradesh Cuisine hosted by Priya.
