Ingredients: (Serving 4)
5 tablespoons Oil
3 tablespoons Ghee
5 pieces Clove
5 Cinnamon sticks
5 pieces Cardamom
3 big Onions (stripped, not diced)
2 tomato (diced)
1 handful mint leaves
1 handful cilantro
5 green chillis
3 heaped tablespoons ginger garlic paste
1 cup curd
400 grams chicken
Basmati Rice 2 cups (400 to 450 grams approx)
Preparation:
1. Cut the onion into strips. Do not dice it. Its better if the strips are evenly sized.
2. Cut and clean chicken. Use turmeric powder or better cleaning. But wash off turmeric powder well to remove yellow colour.
3. Soak rice for maximum 10 minutes (Basmati soaks faster)
4. Slit the chillis vertically. Do not cut it
Cooking: (using cooker)
1. Add oil and ghee
2. Add cloves, cinnamon and cardamom. Wait for it to slightly burst.
3. Add onions and cook till very brown. Keep stirring.
4. Add tomato
5. Add mint leaves, cilantro and green chillis. Cook for a minute. Keep stirring.
6. Add ginger garlic paste. Keep stirring till the fresh ginger garlic smell goes away. (Simmer if it starts to turn brown)
7. Add curd
8. Add chicken
9. Add Basmati Rice (drain off the soaked water completely before adding)
10. Add twice the amount water ( 2 cups rice = 4 cups water)
11. Add salt and mix it well.(To check if salt is enough taste the water. It should be very very salty)
12. Close the cooker with weight. (High flame)
13. After the first whistle, simmer down. Exactly after 5 minutes switch it off.
14. Open the lid after 30 minutes and stir once.
For mutton briyani, do not add rice.
1. After Step 7, add mutton and salt.
2. Close the cooker.
3. After 1st whistle, simmer for 5 minutes and then switch it off.
4. Open the lid and add rice. 5. Cook a little till water decreases. Now close the lid and cook again. After first whistle simmer for 3 minutes and switch it off.
6. Open after 30 minutes.
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