Spicy Indian Rice with Chicken (Biryani)

Method

Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.

Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised.

Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame till the cashew nut color changes slightly brown.

Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.

Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.

Add chicken and continue frying till the chicken gets slightly cooked.

Add basmati rice and continue frying for 2 minutes.

Add water in which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.

Remove from heat and transfer to a big plate.

Add ghee and mix well.

Serve hot with korma and raita.