CHETTINADU CHICKEN BIRIYANI

CHETTINADU CHICKEN BRIYANI:

Ingredients:

Briyani rice- ½ kilo

Enough ghee and oil

Cloves-2

Cinnamon pieces-2

Kalpasi-1 piece

Crushed bay leaves- 1 tsp

Curry leaves-2 spring

Onion [finely chopped]-1 cup

Mint leaves- a handful

Garlic paste-1sp

Ginger paste-1sp

Tomatoes-[finely crushed]-1 cup

Turmeric powder-1tsp

Green chillies-5

Chicken pieces- ½ kilo

Coriander powder-2 tsp

Chilli powder- 1 tsp

Curd- ½ cup

Coriander leaves- ¼ cup

Ghee-1tbsp

Salt totaste

Method:

Soak the rice in water for half an hour.

Heat a vessel suitable for Briyani and pour enough ghee and oil.

Add the cloves, cinnamon pieces, kalpaks, bay leaves and the curry leaves and fry well.

Add the mint leaves and the chopped onions fry well for a few minutes.

Add the ginger paste, garlic paste and the chopped tomato pieces and cook well until the tomatoes are mashed well and the ghee floats on the top.

Add the green chillies and the chicken pieces, the coriander powder,chilli powder, 1 tbsp of ghee, chopped coriander leaves and the  curd and fry for a few minutes.

Add enough salt and 3 cups of water.

Add the rice and cook in the medium fire until the rice is 3/4th cooked and almost all the water in the briyani is absorbed.

Then cook the briyani in ‘dhum’.