Chicken Biriyani - Andhra Style
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| Chicken Biriyani - Andhra style |
Ingredients:
Chicken - 1/2 kg
Rice - 3 cups
Ginger - 2 inch long
Garlic - 1
Cloves - 8 to 10
Cinnamon stick - 3 inch
Dry coconut - 2 square inch
Oil(Ghee) - 5 tbsp (preferably ghee)
Onions - 2 to 3 big
Tomatoes - 2
Green chillies - 3
Curd - 2 to 3 tbsp
Turmeric - pinch
Lemon - 1
Chilli powder - 2 tbsp
Salt - to taste
Cardamon - 2 to 3
Rice - 3 cups
Ginger - 2 inch long
Garlic - 1
Cloves - 8 to 10
Cinnamon stick - 3 inch
Dry coconut - 2 square inch
Oil(Ghee) - 5 tbsp (preferably ghee)
Onions - 2 to 3 big
Tomatoes - 2
Green chillies - 3
Curd - 2 to 3 tbsp
Turmeric - pinch
Lemon - 1
Chilli powder - 2 tbsp
Salt - to taste
Cardamon - 2 to 3
Procedure:
- Powder the cloves and cardamon. Grind the ginger, garlic, 1 chilli and dry coconut into paste.
- Marinate the cleaned chicken with the salt, chilli powder, curd, masala paste(described in the above point) turmeric powder and pinch of lemon juice.
- In a frying pan, fry 2 green chillies, cardamon and diced onions till light golden brown color with oil/ghee. Now fry the tomatoes in the pan for 5 minutes in simmer.
- Now add the marinated chicken to the frying pan and fry it in simmer for 10 minutes.
- In the pressure cooker add the rice and pour 1 1/2 cup of water for 1 glass of rice and add the fried content to it. Cook it for 3 whistles.