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Recipes


Chicken Biryani With Coconut Milk

Suggested Preperation with Crown Opal


Ingredients
  • 500 gm Crown Opal basmati rice
  • 500 gm basmati or jeera rice
  • 500 gm chicken
  • 1 onion (chopped)
  • 3 tomato (chopped)
  • 5 green chillies
  • 5-6 strips cinnamon
  • 6-10 cardamom
  • 8-10 cloves
  • 1 tsp fennel
  • 10 cashewnuts
  • 1/2 tsp garam masala powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 bay leaves
  • 2 tsp curd
  • 2 tsp ginger-garlic paste
  • 200 ml coconut milk
  • 1 spring curry leaves
  • 1 spring coriander leaves
  • A few mint leaves
  • Salt to taste
  • 15 ml oil
  • 2 Tbsp ghee


Method
  • Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes.
  • Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised.
  • Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame till the cashew nut color changes slightly brown.
  • Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
  • Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
  • Add chicken and continue frying till the chicken gets slightly cooked.
  • Add basmati rice and continue frying for 2 minutes.
  • Add water in which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
  • Remove from heat and transfer to a big plate.
  • Add ghee and mix well.
  • Serve hot with korma and raita.
Key Ingredients
  • basmati rice, chicken, Onion, tomato,Green chillies, Cinnamon, Green cardamom, Cloves,fennel, cashew nuts, garam masala, red Chilli, Turmeric,bay Leaf, yogurt, Ginger, garlic, coconut milk, curry leaves,coriander leaves, mint leaves, salt, vegetable o
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