Chicken Pulao Biriyani
Servings 6
Ingredients
- 1 kg chicken cut into medium pieces
- 1 tbsp ginger garlic paste
- Salt to taste
- 1 tsp red chilli pwder
- 1 tsp Kashmiri chilli powder
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tbsp garam masala powder
- 3/4 cup yogurt
- 3 cups rice
- 1 tbsp vinegar
- 1/3 cup milk
- 3 tbsp ghee
- 1 small onion sliced
- A pinch of saffron soaked in 2 tbsp warm milk
- 1/2 tsp kewra essence
- 1 tbsp kasuri methi crushed
Instructions
- In a pressure cooker, add the chicken along with all the ingredients from ginger-garlic paste to garam masala and cook for one whistle, Release the pressure. There would be approximately one cup of stock in the chicken.
- Whip the yogurt and slowly mix into the prepared chicken, wihtout breaking the peices. Set aside.
- Wash and soak the rice for 30 minutes.
- Boil the rice with vinegar and salt, and cook till half done. There should be a bite in the rice.
- Drain the rice, then add the milk to it and mix well.
- Fry the onion in ghee till brown.
- In a deep saucepan, spread the prepared chicken and then the rice on top.
- Sprinkle the saffron soaked milk, fried onion, kewra essence and kasuri methi on the top.
- Close the lid tight, keep on high flame for around 10 minutes, then cook on low heat for around 30 minutes, till rice gets completely cooked.
- Mix well and serve hot with raitha, pickle and pappad.