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Coconut Chicken Biryani

Ingredients

SET - 1:

4 cups - Basmati Rice
6 cups - Water
2 cups - Coconut Milk
1 tsp - Ghee
Little Salt

SET - 2

1 KG - skinless Chicken
4 tbsp - Oil
2 cups - Curd
1 tsp - Ginger / Garlic paste
1 - Star Anais
1/2 tsp - Shajeera
2" - Cinnamon piece
4 - Cardamoms
8 - Lavang
4 - Bay Leaves
1 - big Onion
1 tsp - Red Chilli Powder
Coriander 1 bunch
Salt to taste

Method:

1. Wash chicken, marinate it with curd, ginger/garlic paste salt, red chilli powder and set aside.
2. Now heat oil in a pan, when oil is moderate hot, add shajeera, lavang, cinnamon, cardamoms, bay leaves, star anise and let them crackle.
3. Now add the chicken to it and cook till the chicken is tender and the curd is reduced to a thick consistency, add coriander along and cook.

For Rice:

1. Wash Basmati rice, add water, coconut milk, ghee, salt and cook till done.
2. Cut the onions long and deepfry them until golden brown.
3. When rice and chicken are done, take a thick bottom vessel, or else you can use electric cooker or oven.
4. Now, lay 1 layer of rice on the bottom over it lay a layer of chicken and fried onions. You should get 2 layers of chicken & 3 layers rice.
5. Now cover the vessel, seal it with foil and let it set on a low flame for 15 minutes.

Serve with Onion Raita and Masala Gravy. It tastes wonders! Hope you'll like this recipe.

Serves: 6