Chicken Biriyani

Ingredients (9)

• tomato250 kg
• green chillies27
• coriander powder1 tsp
• chilli powder1 tsp
• jeera powder1 tsp
• garam masala1 tsp
• pepper powder1 tsp
• sombu powder1 tsp
• curd1 cup

Method

1. 1

   Marinate the chicken with the spices- ½ the amount (chilli powder, coriander powder, garam masala, jeera powder, pepper powder, sombu powder & turmeric powder) required salt- 1 tsp

2. 2

   Ground ginger, garlic, small onion, mint and coriander leaves

3. 3

   Wash the rice and Soak the rice for half an hour

4. 4

   Add ½ amount of ghee to a non stick pan and add the marinated chicken. Fry in high heat till it is slightly browned on all sides.

5. 5

   Remove the chicken and keep it aside

6. 6

   In the instant pot add the remaining ghee, Add the ground paste in the ghee and cook well.

7. 7

   Add the remaining species cook well.

8. 8

   Add green chillies and tomatoes.

9. 9

   Once the tomatoes are cooked well, add the chicken pieces and the ghee from the pan. Mix well

10. 10

    Add water ( 1 cup of water for 1 cup of rice), this is including coconut milk.

11. 11

    Preheat the oven- 180

12. 12

    Once the water boils. Drain the soaked rice and add.

13. 13

    Keep on very low heat on the instant pot- -slow cooking mode

14. 14

    Cover it for 5 minutes, then check and mix

15. 15

    Once the water is almost gone, add the lime juice, remove from the instant pot. Cover with aluminum foil and keep it in the preheated oven for 15 minutes

16. 16

    Switch off the oven and allow it to cool for another 30 minutes