SOUTH INDIAN CHICKEN BIRYANI

 

Ingredients


1/2 kg / 2.2 pound Chicken (cut into medium pieces)
2 1/2 cup Fragrant Rice
1 1/2 cup Tomato Puree
1 1/2 cup Shallots (Pureed)
 

3 large Onions (chopped)
1 1/2 cup Yoghurt
1/2 cup chopped Mint leaves
1/2 cup chopped Parsley
1 1/2 tsp Chilli Powder
1/2 cup Cooking Oil
Water
Salt

Ginger Garlic Paste
(Run the following through a food processor)

1/2 cup Garlic
1/2 cup Ginger
3 Cardamoms
1 stick Cinnamon
4 - 5 Cloves


In a pressure cooker, pour the oil and when it heats up, add the ginger and garlic paste. Let it fry. Add the onions and saute till well cooked.

Soak the rice in water for 15 - 20 minutes.

Add the pureed shallots and tomatoes. Stir well until it starts to boil. Stir in the chilli powder. Let it cook for a minute or until the puree is well cooked and thick.

Add the yoghurt, mint and parsley, chicken and salt (to taste). Stir it well until the chicken is well coated. Pour sufficient water to cover the chicken and cook until the chicken is half cooked (may take up to 10 minutes.

Using a large sieve, drain the solid ingredients including the chicken and set it aside. Add the soaked rice to the cooker. For every 1 cup of rice, you will need 1 1/2 cups of water.

So first measure the gravy drained from the chicken. If it is insufficient, add some water and pour it into the cooker.

Add the drained chicken and other ingredients to the cooker as well.

Add some salt if needed. Close the lid and allow the biryani to cook slowly. When the rice is cooked, reduce the heat to low and let it cook for another 5 minutes until there is no gravy left in the bottom. It would take up to 10 - 15 minutes to cook.

Stir gently so as not to mash the rice.

Serve hot.