Ingredients:
Basmathi Rice - 2 1/2 cups
chicken - 1 1/2 lb
Ginger Garlic paste -75 gms (for best results use homemade ginger garlic paste)
Mint - 1 bunch
Cilantro -1/2 bunch
Tomato (canned) - 150gms
Green Chillies - 6
Onions - 400 gms
Lime - 1 tbsp
Yogurt - 2tbsp
Whole garam masala
Chili powder - 2 tsp
coriander powder -1 tsp
Salt as per taste
pressure cooker - 5 Lr
For the Masala:
Onion -1 small
Tomato - 1tbsp
Green chillies - 2
Cumin seeds - tbsp
For the Masala:
Onion -1 small
Tomato - 1tbsp
Green chillies - 2
Cumin seeds - tbsp
Grind the masala into a fine paste
Method:
- Wash the chicken and marinate with curd, 1tsp chili powder and salt for 1 hour.
- Soak the rice in water for 5 min, and stain the rice by leaving it in the strainer for 20 min
- Heat the pressure cooker add oil, when the oil is hot add the whole garam masala
- Add the onions and slitted green chillies and saute it till the onion is cooked well then add the ground masala.
- Add tomatoes and cook for 5 min, then add ginger garlic paste can saute for 2 min.
- Add chopped mint and cilantro leaves, add the marinated lamb, salt
- Pour 1 cup of water and cook in the cooker for 5 min in medium to low flame
- Open the pressure cooker when the pressure is released
- Pour the 5 cups of (water and broth) in the pressure cooker and wait till its boiled well
- Add the rice to the boiling broth, lower the flame
- Add lime, chili powder, coriander powder
- salt as per your taste
- close the cooker add the weight when the steam comes, and cook for 5 min or wait for 2 whistles and switch of the flame
- leave the Briyani in the cooker for 10 min, till all the steam is released
- pour the Briyani in a large container add 1 teaspoon of ghee and mix well and its good to go
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