CHETTINADU CHICKEN BIRYANI
METHOD:
* Grind garlic, onion, and ginger separately.
* Cut onions and tomatoes.
* Clean meat and cut into pieces.
* Soak rice.
* Heat oil in a heavy bottom vessel
* Add cinnamon, cardamom, cloves.
* Add onions, sauté till the onions turn brown in colour.
* Add garlic and a little coriander leaves, fry it.
* Add green chilies, mint leaves, curd, tomatoes, chili
powder, and ground ginger and fry well.
* Add the meat to it and fry well.
* Add 2 glasses of water and cook the meat.
* Add remaining coriander, mint leaves and lime juice, cover
and cook.
* Cook the soaked Basmati rice for 10 minutes.
* Take half of the Chicken gravy in a lagan; add one layer
of Basmati rice. Add rest half amount Chicken gravy and Basmati rice in layer
by layer. Sprinkle Coriander leaves, mint leaves, garam masala powder.
* Cover it with the lid and seal it with Aluminum foil.
Cook it slow on the top of hot plate for 15-20 minutes.
* Open the lid, mix gently. Serve hot, garnish it with
fried onion, slited green chili and tomato wedges.
