A simple biryani with very few steps where the masala and the rice is cooked in coconut milk. The flavor and aroma of this biryani is insanely good.
Ingredients
For the chicken masala
800gramschicken
2tbspginger garlic paste
1tspred chilli powder
1tspcoriander powder
2tbspyoghurt
1cinnamon
2cloves
2cardamom
1tspwhole peppercorns
½tspblack pepper powder
1bay leaf
1 tspghee
1tbspghee
1tbsp oil
2largeonionschopped
1tspgaram masala
½tspsugar
½cupthick coconut milk(I made it by mixing 4 tbsp coconut milk powder in warm water)
saltto taste
3-4green chillies
coriander leaveschopped
For the coconut milk ghee rice
2-3tbsp ghee clarified butter
1cinnamon
2cloves
2cardamom
2cupsriceI used jeerakashala rice (soaked in water for an hour)
3 ¼cupwater
½cup coconut milk
salt to taste
Instructions
To make the masala
Marinate chicken with gg paste, red chilli powder, coriander powder, yoghurt, cinammon, cardamom, cloves, pepper corns, 1 tsp ghee, pepper powder, bay leaf and salt. Let it sit for an hour
In a pan, add ghee and oil.
Add onions and saute until it turns translucent and brown.
Add the marinated chicken to it and combine.
Cover and cook for about 15 minutes.
Open the lid, add garam masala powder, sugar and coconut milk.
Add green chillies and cook for another 5 minutes on high flame until the gravy thickens.
Add coriander leaves.
To make ghee rice
In a pan, add ghee.
Drop in the whole garam masalas.
Add rice and cook on high heat for a minute.
Pour water. Add salt. Let it boil and reduce to almost rice level.
Pour coconut milk.
Cover and cook on low for 10-15 minutes, flipping the rice over once in between.
To assemble
Take out ¾th of the rice out of the pan. Add chicken masala on ¼th of the rice in the pan. Put back the rice which was taken out into the pan.
Cover the pan with a foil paper and close the lid.
On very low heat, place a thick bottomed flat pan. Place the biryani pan on top of it and cook it on dhum for 45 minutes. (keep the flame very low)
Serve.
Notes
You can add fried onions, raisins and cashews on the biryani for more flavor.