Chicken Biriyani

Chicken biriyani ingredients:

1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

Preparation:

First clean and wash the chicken pieces. Drain all the water and keep it aside.Next make a paste with green chillies, ginger and garlic. Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.Fry for few seconds. Then add onions and sauté for 2 mins. Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.Now add the washed basmati rice and combine well.Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.Pressure cook for 2 whistles and switch off the stove.Chicken biriyani is ready. Serve with onion raitha.

Coconut Kadhi

Ingredients

1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
2 cloves
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 teaspoon ginger, grated
1 1/2 teaspoons fresh red chilli, sliced
1 teaspoon oil
salt to taste

Method

1.Add the gram flour to the curds, mix well and keep aside.
2.Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
3.When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.
4.Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
5.Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.