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

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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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