When some members of the family loves veggies and the rest need meat try this one. And you can get this ready within minutes, if you have unexpected guests.
Keep the chicken and potato marinade ready in the refrigerator. (You may skip the potatoes if you want to keep it non veg) Great recipe for the weekend or emergency meals.
Marinate 1 kilo chicken pieces in – 3 tablespoon biryani masala, 1 cup yoghurt, 4 chopped green chillies, 2 tablespoon ginger garlic paste, 1 tsp turmeric powder, 3 medium sized tomatoes – chopped, 2 tsp salt and a cup of chopped mint and chopped cilantro (10 ingredients)
(You may keep this covered in the refrigerator for up to 3 days, maximum) If you are adding potatoes, add 4 medium sized potatoes cut into halves, to the marinade on the day you make the biryani.
Wash and soak 4 cups basmati rice.
Heat ghee in a pressure cooker. Fry 2 bay leaves and 4 large chopped onions. Save half the fried onions. Into the cooker with the remaining fried onions, add the whole chicken mixture (and the freshly cut potatoes) and cook until you hear 1 whistle. Add more salt to taste, if required.
Add the soaked rice, 1 cup water (the chicken would have released some gravy) and pressure cook until you get 1 more whistle. Keep the cooker closed for 10 minutes.
Open the lid and fluff the rice with a fork.
Garnish the cooked biryani with the saved fried onions, more mint and cilantro. Serve hot with poppadoms, pickle and cucumber raita.
By Linda Joseph Kavalackal,
Christ & Co.
