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Chicken Biryani in Coconut Milk

Chicken Biryani in Coconut Milk is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Pressure Cook
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

1/2 kg - Chicken

2 cups - biryani Rice or basmati Rice

3 - Onions

2 - Tomatoes

2 - Cinnamons

4 - Cloves

1 tsp - anise

2 - Bay Leaves

35 g - biryani powder

5 tbsp - oil

Coconut Milk from 1/2 Coconut

1 - ginger, small piece

1 - garlic, full

5 - Red Chillies

a few Coriander leaves and Mint leaves

Method

  1. Grind the garlic, ginger, red chillies, cinnamons, cloves and anise.
  2. Heat oil in a vessel. Add the chopped onions, tomatoes, bay leaves and saute for some time.
  3. Add the garlic-chilli mixture, mint leaves, coriander leaves, cleaned chicken pieces and saute.
  4. Add biryani powder and salt as per taste. Saute until the gravy is dry.
  5. Add 4 cups of water and coconut milk and allow the gravy to boil.
  6. Add the rice and keep the vessel in a pressure cooker. Cook for 3 whistles.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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