Ø 4 lb. chicken (cut)
Ø 3 cups basmati rice
Ø 1 coconut
Ø 1 Tbsp. salt
Masala Ingredients:
Ø 2 inch ginger
Ø 1 1/2 tsp. poppy seeds
Ø 4 pods cardamom
Ø 2 tsp. fennel seeds
Ø 1 1/2 garlics (whole)
Ø 3 in. cinnamon
Ø 2 Tbsp. mint leaves (chopped)
Ø 2 green peppers
Ø 10 cashew nuts
Ø 7 cloves
Ø 1/2 cup coriander leaves(chopped)
Grind these spices with 1/2 cup water and make a masala paste.
Spices to be sauteed:
Ø 4 cloves
Ø 15 cashew nuts
Ø 1 1/2 inches cinnamon
Ø 2 sticks butter
Ø 1 c. onion (cut)
Ø 1/4 tsp. turmeric powder
Ø 1 Tbsp. mint leaves
Ø 5 bay leaves
Ø 2 Tbsp. coriander leaves
Ø 4 cardamom
Grind coconut pieces and extract 6 cups of milk. In a heavy bottomed 6 quart saucepan, saute all above mentioned spices in 2 sticks butter. When they all turn into golden color, add the ground masala paste. Stir the mixture. Two minutes after that, add the well cleaned chicken pieces and salt. Keep on stirring for 5 minutes. Add 2 cups of Coconut milk. When chicken is 3/4th cooked, add the rest of the coconut milk. When the whole mixture boils, add the washed basmati rice. When rice is half cooked, pour the whole mixture into oven ware tray and place it inside the oven at 250 degree. Biriyani will be ready in 20 minutes. Serve it with yogurt pachadi.
