Full recipe for Sunday Special cooker chicken biryani.
Cooking time: 20-30 minutes
Serves: 4-5
Ingredients:
• Basmati rice 1 cup
• Whole chicken 750 gm
• Ginger garlic paste 1 tbsp
• Salt to taste
• Red chilly powder 1tbsp
• Coriander powder 1 tbsp
• Jeera powder (cumin powder) 1 tsp
• Turmeric powder ½ tsp
• Garam masala 1 tsp
• Curd 1 cup
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Bay leaf 2-4 nos.
• Cinnamon stick 1 inch
• Cloves 4-5 nos.
• Black cardamom 1 no.
• Onions 3-4 medium sized (sliced)
• Ginger garlic paste 1 tbsp
• Tomatoes 1-2 medium sized
• Salt to taste
• Green chillies 3-4 (slit)
• Kasuri methi & Biryani masala 1 tsp
• 1 – 2 cups water
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh pudina (mint) leaves 1 tbsp (chopped)
Method:
• Wash the rice thoroughly, ensuring all the starch washes away. Soak it until used for next process.
• In a bowl add chicken, ginger garlic paste, salt to taste, powdered spices and curd, mix well and marinate it for 20-30 minutes.
• In a cooker heat oil, add all the whole spices and sliced onions, cook until onions start to turn brown, add ginger garlic paste and saute for a minute.
• Add tomatoes and salt, cook until tomatoes are mushy.
• Add the marinated chicken, add green chilies and kasuri methi and Biryani masala and cook on medium flame for 8-10 minutes.
• Add 1-2 cups water and the soaked rice, give it a nice stir, add freshly chopped coriander leaves and fresh mint leaves. Stir once and mix.
• Pressure cook on medium flame for 1 whistle. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Serve hot with Chatani or raita of your choice.
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