Ingredients
- 1 kg chicken
- Rice (I use Jeerakasala rice) – 2.5 to 3.5 glass
- Medium size onion sliced – 3
- Bulbs of garlic – 4 to 6
- A small piece of ginger
- Tomato – 2 to 3
- Tamarind (as required)
- Cardamom – 2
- Cloves – 3
- A bit of cinnamon (I use powder)
- Turmeric-pepper mix (¼ to ½ teaspoon)
- Bay leaves (as required)
Additionally, if you would like your biryani more flavoured/exotic, you could also add:
- Cashew nuts & raisins (sauted)
- Coriander and/or mint (fresh)
Step by step cooking procedure
Put oil in the pan.
Add cardamom and cloves.
Add ginger garlic mix/paste.
Fry/saute until golden.
Add cinnamon powder. Saute.
Add turmeric-pepper mix 1/4 to 1/2 teaspoon). Saute.
Add biryani masala (2 table spoon). The taste of biryanni ultimately depends on the masala you chose. There are many brands available around. It’s all trial and error if you want to find out your preferred masala 😉
Add tamarind water & salt 1/4 teaspoon). Saute.
Add chicken and mix all well.
Put all into a pressure cooker. Wait for two whistles.
Take out all the chicken and add required amount of rice (for 1 kg chicken you could add from 2.5 to 3.5 glass rice) to the soupe.
Add more water to cover the rice (may be upto 4-5 cm above the rice level).
Add bay leaves.
You could also add yogurt if you want.
Close the pressure cooker and cook until 1 whistle. Turn off heat.
Wait for 5 min after whistle.
Open the lid and mix the rice with chicken.
Your biryani is ready.
To make it more tasty and exotic you could add more stuff to it. like sauted cashew and risins. And coriander and mint leaves etc.
This is the step by step procedure of adding stuff to make biryani.
The amount of ingredients can be altered according to your taste and spice bearing capacity.
So have a try and let us know how it tastes.
Thanks 🙂
Team ofas
