Chicken Biryani with Brinji and Mint leaves

Recipe by
Total Time:
90-120 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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