Chicken briyani preparations and methods

Written by on 22 June 2010

Chicken – 1/2 kg
Basmathi rice – 3 cups
Ghee – 5 tsp
Big Onion – 1 sliced
Tomoto medium – 1 (chopped)
Green chillies – 5
Ginger – 2 inch
Garlic – 4 pods
Cashew nuts – 10
Saffron – a pinch
Coconut milk – 1 cup
Coriandar leaves – 1/2 cup (chopped)
Mint leaves – 1/2 cup (chopped)
Water – 5 cups
Cardamom – 2 nos
Cinnamon – 1 inch stick
Jiji flower – 1
Anasi flower – 1
Cloves – 3
Salt to taste

Clean and wash the Chicken pices. Drain all the water and keep it aside.
Make a paste with green chillies, ginger and garlic.
Tsake a pressure cooker and heat with 5 tsp of Ghee. Then add Cardamom, Cloves, Anasi flower, Jaji flower, Cashew nuts and Cinnamon.
Try for few seconds. Then all Oninon and saute for 2 minutes.
Then add Tomato pieces, Chicken pieces and paste. Saute until the row smell disappears.
Now add the washed Basmati rice and combine well.
Then add Coconut milk, water Coriander leaves and Mint leaves. Again combine well and close the pressure cooker.
Pressure cook for 2 wistles and switch off the stove.