Chicken Biryani

Perfect Sunday Lunch with Pati Dev.

Ingredients

• Basmati rice soaked 1  cup
• Boneless chicken cut into 1½ inch pieces 300 grams
• Yogurt 1/2 cup
• Ginger paste 2 tablespoons
• Garlic paste 2 tablespoons
• Salt to taste
• Oil 4 tablespoons
• Cumin seeds 1 teaspoon
• Clove 6-8
•  Cinnamon 2 inch piece
• Green cardamom 6-8
•  Bay leaf 2
• Onion sliced 2
•  Tomato chopped 3
• Red chilli powder 1 teaspoon
• Chicken stock 2 cup

Method

• Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
• Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
• Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
• Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
• Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains.