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Tuesday, 30 October 2012

Chicken briyani(chettinad style using pressure cooker)

Chicken ½ kg
Seeraga samba rice 3 cups
Onion chopped 1
Tomato chopped 2
Green chilli slit 4
Curd 2 tbsp
Turmeric powder ½ tsp
Cinnamon 1
Bay leaf 1
Coriander and mint leaf chopped 2 tbsp
Garam masala 1 tsp
Salt and oil as required
To grind
Ginger  1 inch
Garlic 8 pods
Coriander and mint leaves chopped 1 cup
Small onion 10
Grind into paste without adding water
1.      Soak rice in 5 cups of water
2.      In a pressure pan add oil (ghee), cinnamon,bay leaf, chopped onion and slit green chilli . saute well
3.      Add chopped tomatoes and cook till it is mushy
4.      Add ground paste and salt till raw smell goes off
5.      Add chicken and saute till it turns white
6.      Add curd, turmeric powder and salt
7.      Add soaked rice straining water
8.      Toss well till transparent
9.      Add  4 ½ cups of water and close the pan lid
10.  When the pressue starts releasing, put on the whistle and simmer for 10 minutes
11.  Once the pressure settles down , add chopped mint coriander leaf and garam masala
12.  Fluff with a fork
Serve hot with curry of your choice and raita