A yummy mouthwatering biriyani. For biriyani lovers its definitely a good treat. less spicy yet appealing.
initial preparations: powder 1tsp fennel. grind ginger and garlic togather. soak basmati rice in 400ml water. slice onions lengthwise. make slits in chilli. wash and cut coriander leaves finely. wash and cut mint leaves. chop and clean chicken (water and with a tbsp of vineger). beat curd without lumps. In a frying pan add 2tbsp of ghee and fry cardamom, cinnamon, cloves. then add onions and fry till they get browned. remove from pan and set aside. Add sesame oil to a cooker pan. fry chillies and fennel powder, then add ginger and garlic paste and fry till light brown. Add chicken and saute for a minute.then add curd, salt necessary for chicken only and 100ml of water only. close pan and let it for 3 whistle or 5-7mins. open pan and remove chicken from the soup(or u may overcook). now let the soup simmer till it thickens to a thick paste gravy. In a seperate cooker or pan add the remaining ghee and fry mint leaves for a min. then add the water along with soaked rice and salt necessary only for rice. stir once. now add the fried onions and stir gently. place the chicken pieces along the edge of the pan over the rice. now make a small well in the center and scoop the simmered soup masala and place in the center and do not stir. sprinkle the coriander leaves and close the pan for one whistle or 5 mins(count time after pressure builds). Open pan and add a extra spoon of ghee over rice and mix the rice well and close lid to let it set for 2 mins. Now serve with raitha or any chicken roasts.
initial preparations: powder 1tsp fennel. grind ginger and garlic togather. soak basmati rice in 400ml water. slice onions lengthwise. make slits in chilli. wash and cut coriander leaves finely. wash and cut mint leaves. chop and clean chicken (water and with a tbsp of vineger). beat curd without lumps. In a frying pan add 2tbsp of ghee and fry cardamom, cinnamon, cloves. then add onions and fry till they get browned. remove from pan and set aside. Add sesame oil to a cooker pan. fry chillies and fennel powder, then add ginger and garlic paste and fry till light brown. Add chicken and saute for a minute.then add curd, salt necessary for chicken only and 100ml of water only. close pan and let it for 3 whistle or 5-7mins. open pan and remove chicken from the soup(or u may overcook). now let the soup simmer till it thickens to a thick paste gravy. In a seperate cooker or pan add the remaining ghee and fry mint leaves for a min. then add the water along with soaked rice and salt necessary only for rice. stir once. now add the fried onions and stir gently. place the chicken pieces along the edge of the pan over the rice. now make a small well in the center and scoop the simmered soup masala and place in the center and do not stir. sprinkle the coriander leaves and close the pan for one whistle or 5 mins(count time after pressure builds). Open pan and add a extra spoon of ghee over rice and mix the rice well and close lid to let it set for 2 mins. Now serve with raitha or any chicken roasts.