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Dindigal biryani

Ingredientsbiry

  • Chicken                          –      500 gms
  • Onions                            – 2(sliced for biryani style)
  • Green      chilies                  – 2-3
  • Ginger &      Garlic Paste    – 5 tsp
  • Mint      leaves                     -1 cup
  • Coconut      Milk                  – 1 cup (optional)
  • Red chili      powder             -5 tsp
  • OIl                                   -6 tbsp
  • Ghee                                -2 tbsp
  • Salt                                 – as required
  • Basmati      Rice                  – 4 cups
  • Yogurt                             –      1 cup

 

Masala to Grind :

  • Bay      leaves            – 2
  • Cloves                   -5
  • Fennel seeds          -3 tsp
  • Coriander      Seeds    – 2 tsp
  • Whole      Pepper       -1 tsp
  • Cinnamon             -3 inch stick pieces
  • Cardamom             – 3

 

Method

  • Wash and      soak the basmati rice for 20 minutes.
  • Heat oil and      ghee in a pressure cooker and add chopped onions and green chilies.
  • Fry the onions      till to semi brown state and add ginger & garlic paste and mint      leaves.
  • Fry them for      4-5 minutes till the raw smell goes off.
  • Now add the      marinated chicken, ground masala, red chili powder and salt into it.
  • Now fry the      above mixture and cook in medium heat for about 15- 20 minutes or till the      oil gets separated.
  • Now add the soaked      basmati rice into the pressure cooker and add 1 cup of coconut milk, 6      cups of water.
  • Once the      mixture comes to a boil close the lid and put the whistle in the pressure      cooker.
  • And let cook      the biryani in medium heat for 15 minutes or till one whistle.
  • Remove from      heat and after 15 minutes or till the pressure goes off open the pressure      cooker.
  • Serve it hot      with some raitha.

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