Name: Chicken Biryani (Anjappar Style ) recipe by Menaga Sathia at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Chicken - 1/2 Kg; Basmati Rice - 2 Cups; Water - 3 Cups; Onion - 1 big,sliced; Tomato -2 big,chopped; Green chillies -5,slit; Mint leaves -14 cup ,finely chopped; Coriander leaves -1/4 cup,finely chopped; Ginger garlic paste - 1 tbsp; Chilli powder - 1 1/2 tbsp; Ghee - 1/2 cup; Oil -2 tbsp; To Temper :; Bay leaf -2; Cloves - 3; Cardamom -2; Cinnaman -1/2" stick; Nutmug powder -1/8 tsp

Ingredients Serving: 4

Chicken - 1/2 Kg
Basmati Rice - 2 Cups
Water - 3 Cups
Onion - 1 big,sliced
Tomato -2 big,chopped
Green chillies -5,slit
Mint leaves -14 cup ,finely chopped
Coriander leaves -1/4 cup,finely chopped
Ginger garlic paste - 1 tbsp
Chilli powder - 1 1/2 tbsp
Ghee - 1/2 cup
Oil -2 tbsp
To Temper :
Bay leaf -2
Cloves - 3
Cardamom -2
Cinnaman -1/2" stick
Nutmug powder -1/8 tsp

Instructions

*Wash and cut the chicken.Wash and soak the rice for 10 mins and drain the water completely.
In a pressure cooker add 1 tbsp ghee and fry the soaked basmathi till it turns pale colour,keep it aside.
In same pan add oil and 1 tbsp ghee,temper the ingredients given under"TO TEMPER" ,Add the sliced onion &slit green chillies,saute them until transculent.
Followed by tomato and sprinkle salt ,so that it cooks fast and it turns mushy.
Dump in chicken and ginger garlic paste.Saute until the raw smell goes away and chicken turns pale in colour.Now add the red chilli powder and mix.
*Saute well and make sure the chicken is not over cook.Add the 3 cups water and check the salt,if needed add it.Once the water starts to boil add the fried basmathi,mint &coriander leaves and remaining ghee.Mix it
Close the lid and put the weight,cook at high flame for 1 hisses,then low the flame and again cook it for 5 mins.Then switch off the flame.
*Once the pressure settled down,open and gently mix it with fork .Serve hot !!

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