QUICK CHICKEN BIRYANI

Ingredients
1 ½ cup Basmati Rice
6 medium sized chicken pieces
2 tbsp ginger garlic paste
½ cup tomato puree
1 big onion
1 tsp garam masala powder
2 tbsp biryani powder ( available in the market)
2 green chillies long strips
2 cloves
2 cardomon
1 piece cinnamon
Salt to taste
Coriander leaves

Method:

Wash and soak basmati rice in water for 15 minutes.

Boil the chicken pieces in water with cloves, cinnamon and cardamom and little salt.

In a frying pan, fry onions in 3 tbsp ghee till golden brown. Then add ginger garlic paste and fry for sometime. Add tomato puree, garam masala powder, boiled chicken pieces, green chillies and fry for 3 minutes.

Then in pressure cooker, put the soaked rice, chicken pieces with biryani powder and the chicken stock. The chicken stock should be double the quantity of rice. Put required amount of salt, chopped coriander leaves and close the lid. Don’t put the weight of the pressure cooker. First cook on a high flame till the pressure is formed ( ie. Indicator rises). Then cook on a low flame for about 15-20 minutes. If not done, close the lid and keep for another 10 minutes.
Please note that the chicken stock you add to rice should be in proper proportion otherwise the rice will be over cooked.

Serve with curd salad prepared with curds, chopped cucumber, onions, coriander leaves and salt.




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