This is a special Biriyani. In this I used only 1tbsp ghee. Masla preparation is entirely different from the normal biriyani. Always preparing the same way is quite boring. Just try this version; I am sure u will luv it. It is not at all having complicated steps. Here comes the recipe.
Basmathi Rice: 3cups
Cardamom, cinnamon and cloves: few
Lemon juice: 2tbsp
Chilli powder: 1tbsp
Turmeric Powder: 1tsp
Garam Masala: 1tsp
Oil: ¼ cup
Onion: 2 big
Ginger crushed: 2tbsp
Garlic Crushed: 2tbsp
Coriander leaves chopped: 1 bunch
Mint leaves chopped: ½ bunch
Tomato: 2 big
Curd: ¼ cup
Lemon Juice: 1tbsp
Garam Masala: 2tbsp
Method of Preparation
Cut the chicken, wash and drain.
In a bowl add chilli powder, garam masala, turmeric powder and salt. Add chicken pieces to it and marinate for 1 hour.
Heat oil, add thinly chopped onions, and fry till it becomes transparent.
In the same oil add ginger and garlic crushed; when it turns brown take it out.
In the same oil you can fry the marinated chicken. Fry in high flame till it turns reddish brown.
Keep the fried onion, ginger and garlic and chicken aside.
In a blender add the tomato and curd and blend to a smooth paste.
Heat a pan and add the blended mix, when it starts getting hot add garam masala and fried chicken pieces and little salt.
Keep in low flame for 15-20 minutes, stir occasionally. Masala should be absorbed by the chicken and it should be well coated on it. Now add 1tbsp lemon jice and sprinkle little chopped coriander and mint leaves and switch off the flame.
Wash and soak rice for 15minutes.
In a pan heat water by adding salt, lemon juice, cinnamon, cardamom and cloves.
When it starts boiling add soaked rice and drain it after it is 85%cooked.
Take a cooker add 1tbsp ghee, add the drained rice to the cooker, add fried onion, ginger, garlic and chopped coriander and mint leaves. Stir slowly so that all are well distributed in the rice.
Then on top of rice add the prepared chicken masala.
Close the pressure cooker lid and put in high flame for a minute and sim the flame to very low position and keep for 30 minutes.
Open the lid only after 15 minutes.