The Recipe Diary

By: Jayanthy

Website: http://Tasty Appetite

Rating

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Rating: 4.4 / 5 stars - 5 vote(s).

Category: Non-vegetarian

Dish type: Main Dish

Key ingredients: Biryani rice,spices,ghee, oil, onion,tomato

Time: Less than 1 hour

Procedure:

• Chicken                       - ½ kg
• Biryani rice                  - ½ kg
• Onion                          - 5
• Tomato                        - 4
• Green chilly                 - 7
• Red chilly pwd           - 1 tsp
• Cardomom, cloves      - 6
• Cinnamon                    - 2
• Cashew                       - 6
• Ginger                         - a small piece
• Garlic                          - 10
• Curd                            - small cup
• Garam masala              - 1 tbsp
• Thick coconut milk     - ½ cup
• Lemon                         - 1
• Oil                               - 100 g
• Ghee                            - 2 tbsp
• Coriander and mint leaves
• Salt to taste
• Method:
  
  
• Boil biryani rice and spread in separate bowl.
• Chop onion, tomato to fine pieces.
• Slit green chilli, grate ginger garlic.
• Take 2 cups of thick coconut milk and keep aside ready.
• Heat 2 tbsp ghee, fry cashew to golden, keep aside.
• Add cardomom, cloves, cinnamon and allow to splutter.
• Add onion pieces, roast to golden brown.
• Take half of the onion from this and keep aside ( can be used at the last)
• Add ginger and garlic sauté well, add curd, tomato, salt and green chilly.
• Add garam masala pwd, red chilly pwd, chicken pieces and fry in medium flame for 5 mins.
• Add coconut milk and allow chicken to cook covered.
• Once the gravy thickens, add fresh lemon juice, combine well.
• Add chopped coriander and mint leaves. Toss it well.
• Add this chicken curry masala to the white rice and mix gently.
• Add fried cashew, roasted onion, mix them, keep it closed for 10 mins.
• Serve hot with onion raita.