1.Heat ghee or oil in a cooker or pot
2. Saute whatever whole spices you have – bay leaf,cardamom, cloves, cinnamon, star anise, shahi jeera and mace for a minute
3.Fry onions evenly stirring often until light brown.
4.Add marinated chicken and saute for 5 mins on a medium heat.
5.cover and cool an a low flame until the chicken is soft cooked or tender.
saute to evaporate any excess moisture in the pot.
7.Add curd,mint ,green chilly and red chili powder and 1 tsp garam masala.
Layering for chinkenmasala
8.mix everything well and layer chicken
Evenly at the bottom.
9. Spread rice in a layer over the chicken.
10.pour 3 cups water or thin coconut milk to a bowl.
11. Level the rice if needed. sprinkle mint and fried onion if using.
12.rest until the pressure settles fluff up the chicken biryani with a fork.
13. Server from top to the bottom layer.Each serving gets biryani rice from top and chicken from the bottom layer.
14. Enjoy chicken biryani with Raita and sliced veggies ,papad .
Maddy
1.Heat ghee or oil in a cooker or pot
2. Saute whatever whole spices you have – bay leaf,cardamom, cloves, cinnamon, star anise, shahi jeera and mace for a minute
3.Fry onions evenly stirring often until light brown.
4.Add marinated chicken and saute for 5 mins on a medium heat.
5.cover and cool an a low flame until the chicken is soft cooked or tender.
saute to evaporate any excess moisture in the pot.
7.Add curd,mint ,green chilly and red chili powder and 1 tsp garam masala.
Layering for chinkenmasala
8.mix everything well and layer chicken
Evenly at the bottom.
9. Spread rice in a layer over the chicken.
10.pour 3 cups water or thin coconut milk to a bowl.
11. Level the rice if needed. sprinkle mint and fried onion if using.
12.rest until the pressure settles fluff up the chicken biryani with a fork.
13. Server from top to the bottom layer.Each serving gets biryani rice from top and chicken from the bottom layer.
14. Enjoy chicken biryani with Raita and sliced veggies ,papad .