Coconut milk Biryani recipe

 Coconut milk Biryani

Are you ever have experienced or tastes a biryani that cooked with coconut milk?


Ingredients 


  • 500 gm basmati or jeera rice

  • 500 gm chicken

  • 1 onion (chopped)

  • 3 tomato (chopped)

  • 5 green chilies

  • 5-6 strips cinnamon

  • 6-10 cardamom

  • 8-10 cloves

  • 1 tsp fennel

  • 10 cashew nuts

  • 1/2 tsp garam masala powder

  • 1 tsp chili powder

  • 1/2 tsp turmeric powder

  • 2 bay leaves

  • 2 tsp curd

  • 2 tsp ginger-garlic paste

  • 200 ml of coconut milk

  • 1 spring curry leaves

  • 1 spring coriander leaves

  • A few mint leaves

  • Salt to taste

  • 15 ml of oil

  • 2 tbsp ghee

Coconut milk Biryani


Method of Preparation

1.Wash Basmati rice and soak it in 800 ml of water for 15 to half-hour.

2.Wash chicken and dig small pieces. Add chili powder, 1 tsp ginger garlic paste, curd, and salt. and mix well and keep aside for 3 or 4 hours. Marinating the chicken overnight is suggested.

3.Heat oil during a big autoclave. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry during a slow flame till the cashew color changes slightly brown.

4.Add chopped onion, green chilies, and curry leaves and continue frying till the raw smell of onion subsides.

5.Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt, continue frying in slow flame till tomato gets mashed well so, therefore, masala cooked finely.

6.Add chicken and continue frying till the chicken cooked a little.

7.Add basmati rice and continue frying for two minutes.

8.Add water during which we soaked rice and coconut milk. bring back boil and pressure cook for 8 to 10 minutes.

9.Remove from heat and transfer to an enormous plate.

10.Add ghee and blend well.

11.Serve hot with korma and raita.
Location: United States

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