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You can check my biryani collections here.
Cooking Time : 25 to 30 mins
Serves : 4
Basmati Rice - 2 cup
Chicken - 500 grams
Thick Coconut Milk - 2 cups
Water - 1 cup
Onion - 1 large sliced thinly
Green Chillies - 6 to 8 slit
Mint Leaves - a handful finely chopped
Ginger Garlic Paste - 1 tblspn
Salt to taste
For Seasoning:
Ghee - 1 tblspn
Oil - 2 tblspn
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon Stick / Pattai - 2 cm piece
Bay Leaf - 2
Mace - 2
Cloves / Krambu - 2
Cardamom / Yelakai - 2
Brinji Ilai / Pandan Leaf- 1 leaf
Cumin Seeds / Jeerakam - ½ tsp
Method:
Wash and soak basmati rice for 30 mins. Drain and set aside.
Heat oil and ghee in a pressure cooker, add in the seasoning and saute for a min.
Add in onions, green chillies along with salt and saute till golden.
Add in ginger garlic paste and saute for a min.
Add in chicken and saute till it is well seared, around 10 mins. Add in mint leaves and mix well.
Add in rice and mix well.
Pour in coconut milk, water and mix well. Bring it to boil and cover the cooker, simmer the flame to a very low and cook covered for 15 mins.
Now turn the heat off and let the steam escape all by itself. Open the cooker and fluff it up.
Serve.
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| Take all your ingredients |
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| Wash and soak rice for 30 mins |
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| Drain and set aside |
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| Heat ghee and oil, crackle the whole spices |
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| Add in a biryani leaf or pandan leaf..This is optional |
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| add in onions and green chillies |
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| add in salt |
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| mix well cook till soft |
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| add in ginger garlic paste |
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| mix well |
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| add in chicken |
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| toss well so it is well seared |
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| Now it is well seared |
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| add in mint leaves |
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| add in drained rice |
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| mix well |
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| add in coconut milk, you need lots of it |
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| pour in water |
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| mix well |
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| bring it to boil |
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| cover and pressure cook |
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| now the rice is cooked |
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| serve |
vijai kumar
Super aarthi
Coral crue
wow, this looks really brilliant. I want to try it out. Great recipe, thank you dear.
Anonymous
Aarthi, did you mean to close the pressure cooker lid with the weight on it and to simmer the flame to a very low and cook for 15 mins.
ie We shouldn't wait to hear any whistle....right? Plz reply soon.....
I had already left comment on your spicy chicken curry post before 2 days.....plz also reply for that...........
Anonymous
For 2 cups of basmati rice it is normally said to use 4 cups of water..............in this recipe you used 2 cups of rice & only used 3 cups of water (1 cup water + 2 cups coconut milk)...........what is the reason behind this....plz help me out of this confusion....
Christina
Where do you get pandan leaf in chennai? Are there any nurseries selling pandan plant?
Christina
Where do you get pandan leaf in Chennai? Are there any nurseries in Chennai selling pandan plant?
Aarthi
@Christinau can get it in any veg markets. Big ones
Aarthi
@AnonymousSince chicken will; leave out their water you have to reduce water content
Aarthi
@Anonymousyou dont have to weight to hear whistle. Just cook for 15 mins on a very low heat. thats it.
Anonymous
For 1kg rice is the cooking time same as 15 minutes or should I reduce the time
Aarthi
@Anonymousit will be a little different. it will be high.
Anonymous
can u tell me the quantity of ginger & garlic used to make 1tbsp of ginger garlic paste...........I know it will be difficult for u...........but I will be helpful to make this rice & chicken for my wedding anniversary on 21/06.....plz help
Aarthi
@Anonymousu need 3 fat cloves of garlic and 2 cm piece of ginger