KonguNaadu Vellai Briyani
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Ingredients
For the biryani masala paste
1/4 cup sambar onions - shallots
1 pod garlic
1-inch piece of ginger roughly chopped
8 green chillies
1 teaspoon fennel seeds
1-inch piece cinnamon - cassia
1/2 piece star anise
3 cloves
2 cardamom
2 tablespoon water
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Other ingredients
2 tablespoons peanut oil
2 tablespoons ghee
2 bay leaves
1-inch piece cinnamon - cassia
1 onion finely sliced (1/4 cup)
2 tomatoes chopped
2 teaspoon salt
2 green chillies (keep whole)
1/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
650 grams chicken
2 cups Basmati rice
1/2 cup thick coconut milk
1.5 cups water (divided)
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Instructions
-Take a small mixie jar and add in the Indian sambar onion shallots, garlic, ginger, green chillies, fennel seeds, cinnamon, star anise, cloves, cardamom and couple of tablespoons of water.
-Grind everything to a smooth paste. The paste should be ground fine. Set aside.
-Take a pressure cooker and add in the oil and the ghee. Add in the bay leaves, maratti moggu, a small piece of cinnamon, and the sliced onions.
-Saute for a few minutes till the onions are soft. No need to brown the onions for this recipe.
-Add in the sliced tomatoes and the ground paste, and the salt.
-Mix well to combine. Cover the cooker with a lid and cook on a low flame for a few minutes till the tomatoes are mushy.
-The tomatoes should be well cooked and soft. Add the chicken meat. Chicken thighs are preferred for this recipe. and half a cup of water.
-While the chicken is cooking, let’s soak the rice. We are using Basmati rice today.
-Wash and soak the rice for about 20 minutes.
-Mix everything well to combine. Cover the Vessels with its lid and cook for about 17 minutes Dham .
-It should take about 3-4 minutes on medium flame. After 30 min , remove from cover.
-While the chicken is cooking, let’s soak the rice.
-We are using Basmati rice today.
-Add in the coconut milk.
-I added a cup of water.
-Mix everything well.
-Mix everything well to combine.
-Cover the Vessels with its lid and cook for about 17 minutes Dham .
-It should take about 15-20 minutes on medium flame. After 30 min , remove from cover.
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