By Devi Poojari
October 10, 2023
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A spicy preparation made with a specific variety of short grain rice tossed in classic flavours of coconut milk, fresh spices and chicken – this regional variation of the biryani is a delicious meal to enjoy with family.
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1 cup basmati rice, soaked 300 grams chicken, cleaned 2 tablespoons ghee 3 tablespoons vegetable oil 1 onion, sliced 3 green chillies, chopped 3 tablespoons ginger-garlic paste 2 teaspoons chilli powder 1 bay leaf 1 teaspoon turmeric powder 1 cup coconut milk ¼ cup fresh mint, chopped ¼ cup fresh coriander, chopped Salt, to taste
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1 cup fresh yoghurt 1 teaspoon chilli powder 1.5 tablespoons fennel seeds 2 small sticks cinnamon 4 cardamom pods 1 star anise 3 cloves
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Toast the whole spices for the masala in a dry pan until aromatic before grinding to a fine powder.
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Sprinkle generously over the chicken, along with adding the yoghurt and chilli powder.
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Leave it to marinate for 3-4 hours or overnight in the refrigerator.
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Heat the ghee in a pressure cooker and sauté the onions, green chillies and ginger-garlic paste.
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Add the bay leaf, turmeric and chilli powder, and cook for a minute.
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Toss in the marinating chicken and allow it to cook for 3-4 minutes on a high flame, until slightly browned.
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Add the basmati rice, followed by the coconut milk and two cups of water.
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Mix everything thoroughly to combine and season generously with salt.
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Bring everything to a boil before letting everything pressure cook for 1 whistle on a high flame.
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Turn the flame down and let it simmer for not more than 15 minutes before taking off the heat and resting further for another 20 minutes.
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Fluff up the rice using a fork and serve hot with raita.
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