Chicken biryani in coconut milk
CHICKEN BIRYANI IN COCONUT MILK
INGREDIENTS
- Basmati rice / kaima rice / jeera samba – 2 cup /. 400 grms [ aged – good quality ]
- Chicken with bones – 600 gms or 700 gms [ have to take more than rice ]
- Oil + ghee – 4 tbsp
- Whole garam masala – sai jeera,pepper ,bayleaves, cinnamom, cardamom ,clove ,star anise,black cardamom [ 1 or 2 of each ]
- Onion thinly sliced – 2
- Tomato sliced or chopped finely – 4
- Ginger garlic paste – 2 tbsp
- Mint leaves finely chopped – ½ cup
- Coriander leaves finely chopped – ½ cup
- Green chilli – 1 or 2 slit open
- Chilli pwdr – 1 ½ tsp or as per taste
- Garam masala pwdr – 1 tsp
- Coriander pwdr – 3 tsp
- Turmeric pwdr – ½ tsp
- Coconut milk – 4 cups
- Salt to taste
PREPARATION
- Clean and wash the chicken and cut into medium sizes .If you want you can marinate with little chilli pwdr + turmeric pwdr .
- Clean ,wash and soak the basmati rice for 30 mins.
- Grate coconut ,grind it and extract coconut milk .We dont want very thick milk . Refer here for recipe – How to extract Coconut milk at home
METHOD
Heat oil + ghee in big pot .
Add the whole garam masala and let it crackle .[should not burn ]
Add onions and fry till light golden brown .
Add ginger garlic paste and fry till raw smell leaves .
Add tomatoes and fry till oil separates .
Add the chilli pwdr + turmeric pwdr + garam masala pwdr + coriander pwdr and fry for few seconds .
Add the chopped leaves + green chilli and cook till the leaves shrinks.
Add the chicken and mix well.
Cover and cook for just 6 – 7 mins . No need to add water . [ there should not be much liquid while adding the rice ]
Add the drained rice and mix well.
Add 4 cups of coconut milk + enough salt and mix well .
Cover and cook till it starts boiling.
Once it starts boiling , lower the heat to medium low and allow it to cook till water comes to rice level
Once the water comes to rice level , place a tava under the pot ,make the flame very low , cover and cook for 8 to 10 mins .
Allow it to rest for sometime.
Open the lid and fluff it with a fork .
Serve with any raita ,salad or side dish .
Coconut milk chicken biryani in cooker – <strong>COCONUT MILK CHICKEN BIRYANI IN COOKER</strong>
NOTES
- 1 cup rice – 2 cup water. Kaima rice absorbs more water . You can add upto 3 3/4 cup.
- Here I have used kaima rice /jeera samba rice from south. They are short grained rice.
- You can take a mixture of cocnut milk and water.
- While adding water use hot water , reduces cooking time
- You can boil the chicken first in less water and then add it.
- No need of marination as we r cooking it in the masalas.
- Biryani tastes better when old.
- Instead of masala pwdr ,you can use biryani masala pwdr.
- Same recipe for mutton ,but cook the mutton first .
- Chicken for biryani or any gravy tastes better with bones.
- For soft chicken ,use full thigh portion.
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