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Chicken Biryani with Brinji and Mint leaves Recipe

Chicken Biryani with Brinji and Mint leaves is a popular Indian Main
Author :
 
On :
Friday, 19 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

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:

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




     

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