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Chicken biryani in coconut milk

                                          CHICKEN BIRYANI IN COCONUT MILK

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

  1. Clean and wash the chicken and cut into medium sizes .If you want you can marinate with little chilli pwdr + turmeric pwdr .
  2. Clean ,wash and soak the basmati rice for 30 mins.
  3. 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
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CHICKEN BIRYANI IN COCONUT MILK

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. 1 cup rice – 2 cup water. Kaima rice absorbs more water . You can add upto 3 3/4 cup.
  2. Here I have used kaima rice /jeera samba rice from south. They are short grained rice.
  3. You can take a mixture of cocnut milk and water.
  4. While adding water use hot water , reduces cooking time
  5. You can boil the chicken first in less water and then add it.
  6. No need of marination as we r cooking it in the masalas.
  7. Biryani tastes better when old.
  8. Instead of masala pwdr ,you can use biryani masala pwdr.
  9. Same recipe for mutton ,but cook the mutton first .
  10. Chicken for biryani or any gravy tastes better with bones.
  11. For soft chicken ,use full thigh portion.

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