DONATE
Ingredients (serves 4-6)
•3 cups Basmati rice
•3 cups water
•1 cup plain yogurt
•1/4 cup oil
•2 tbsp butter
•5 cardamom pods
•3 cloves
•2 2-inch cinnamon sticks – 2
•2-3 medium bay leaves 1 tsp cumin seeds
•1 tsp fennel seeds
•2 lbs boneless chicken thighs and legs cut in halves
•1 large onion thinly sliced
•1 cup chopped tomatoes
•3-6 green chili peppers slit in half (Serrano or Thai
•3 tsp ginger garlic paste
•1/4 cup mint leaves (optional)
•1/4 cup coriander leaves (optional)
•1/2 tsp turmeric powder
•4 tsp Biryani Masala Powder
•1 tbsp lemon juice
•3 tsp salt or to taste
Directions:
•Cover basmati rice with water and soak for 30 minutes, then drain rice.
•Add 1/3 cup of yogurt with 1 tbsp of the biryani masala powder, 1 tsp of salt to the cut-up chicken and let marinate for at least 30 minutes. For best results, marinate for 1-2 hours.
•Prepare onions, tomatoes and green chilies, and chop coriander and mint leaves.
•Heat oil and butter in a pressure cooker or pan on medium heat for 1-2 minutes.
•Add the dry spices (bay leaves, cinnamon, cardamom, cloves and cumin seeds) to the oil and sauté for 1 minute until slightly brown.
•Add onions and green chilies for 5 minutes or until it softens.
•Add the ginger garlic paste and let cook for 2-3 minutes.
•Add the chopped tomatoes and cook for 2-3 minutes until soft and mushy.
•Add the mint and coriander leaves and cook for another 1-2 minutes.
•Add the remaining spices (turmeric, biryani masala and salt) to this mixture and let cook for a few more minutes.
•Add the chicken with yogurt and sauté for 8-10 minutes. You should have a semi-liquid chicken mixture (gravy).
•Add the drained rice, 3 cups water, remaining 2/3 cup plain yogurt and 1tbsp on lemon juice and combine.
•Now, close the lid of the cooker with the weight on and let it pressure cook for 12-15 minutes on a medium heat setting.
•Turn off the heat and let sit for about 10-15 minutes before opening the pressure cooker.
•Open it up, gently mix with a big fork. Fluff it up and serve it with Raitha – a Yogurt relish and boiled eggs, as traditionally served in south India.
