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Jayanthy Asokan
Usually for any biriyani mint or coriander is used whole in minimal quantity. Here it's been pasted with green chillies and used as a main ingredient.
I love to eat chicken biriyani with raita.
Grind mint, coriander and green chilies with little water to form smooth paste
Ground all the dry ingredients in a mortar pestle coarsely.
Soak rice for 15 minutes. Clean and drain excess water
Heat oil and ghee together in a cooker.
Add ground powder and saute for a minute
Add onion and 1 green chili. Saute for a minute
Add green herb paste and mix well
Add chicken and mix well.
Add tomato.
Add curd and gently mix
Add jeera rice and mix well
Add 2 cups of water with blob of butter.
Bring to boil
Pressure cook for two whistle and simmer for 5 minutes.
Wait till pressure subsides.
Serve warm with raita or salan
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Sofiya Mulla
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