Ingredients

• 1/2 kg - chicken
• 2 cups - basmati rice
• 4 - green chillies, small
• 3 - cloves
• 2 - cinnamon sticks
• a few brinji leaves
• 2 - onions
• 2 - tomatoes
• 1 tsp - ginger-garlic paste
• 10 - cashewnuts
• 1/2 bunch - mint leaves
• 1.5 tsp - red chilli powder
• ghee as required
• oil as required
• 2 cups - coconut milk
• salt as required

How to Make Chicken Biryani with Brinji and Mint leaves

• Make a paste with the ginger-garlic paste, red chilli powder and salt.
• Marinate the chicken with the paste for an hour.
• Heat oil in a pan. Fry the chicken until done and keep aside.
• Grind 2 green chillies and cashews to make a paste and keep aside.
• Heat oil and ghee in a pressure cooker.
• Add cinnamon, cloves, 2 green chillies, brinji leaves and fry well.
• Add the chopped onions and 1 tsp of ginger-garlic paste and fry.
• After 3 minutes, add the cashew paste and fry for about 5-7 minutes.
• Add the chopped tomatoes and mint leaves and fry for 2 minutes.
• Add 2 cups of coconut milk and 1.5 cups of water (for 2 cups of basmati rice).
• Add 1 tsp of red chilli powder and salt.
• Add the rice and boil for 3 minutes.
• Add the fried chicken. Mix well and close the cooker with the lid. Cook up to 3 whistles. Serve hot.