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Categories:
red onions tomatoes ginger garlic green chillies mint leaves coriander leaves pods bay leaf cinnamon chicken oil Basmati rice salt
Viewed: 38 - Published at: 3 years agoIngredients
- 2 large Red Onions
- 3 Tomatoes
- 2 tbsp prepared Ginger-garlic paste
- 5 slit green chillies
- 1 bunch Mint leaves
- 1 bunch Coriander leaves
- 2 Cardamom pods
- 1 Bay leaf
- 1 long Cinnamon stick
- 3 Cloves
- 1.5 lbs Chicken
- 6 tbsp Oil
- 2 lbs (4 cups) Basmati rice
- Salt as required
Method
- Slice the onions thinly, and chop the tomatoes finely. Chop the cilantro and the mint leaves finely.
- Wash and rinse the rice.
- Heat the oil in a hard bottom vessel and add in the spices. When they start to pop add the green chillies. Add in the sliced onions and fry till golden brown. Add the tomatoes and fry them until the oil separates.
- After this add the ginger-garlic paste and fry till the raw smell disappears. Add in the chopped leaves. Add the chicken into the masala and blend it. Cook until the chicken is half done.
- Add the washed rice and 5 1/2 cup of water; mix well. Season with salt and leave the vessel open until bubbles start to appear.
- Close with a lid and get the stove flame to as low as possible. You could also finish the cooking in a warm oven.
- To maintain the flavours, you can seal the lid with dough made from wheat flour. It takes approximately 25 minutes to cook, you can check by opening the lid to see if all is well.
- You can serve the Biryani with onion raita. Enjoy!!!
