The mint lemon chicken biriyani:
Biriyani is the most preferred food for many. There are several versions of biriyani and in Tamil Nadu itself there are many signature recipes for biriyani like the thalapakatti chicken biriyani, ambur chicken biriyani, chetinad chicken biriyani, vaniyampatti chicken biriyani. Like all I love biriyani too and have a huge list of collections on my website itself.
In Tamilnadu, chicken biriyani is one pot meal where rice is cooked with masala and chicken. In other places, chicken is cooked with masala and layered with rice. I love the one pot meal version. The mint lemon biriyani is a similar one too.
Method of cooking mint lemon chicken:
Make a paste of mint + 1 cinnamon stick + 2 cloves + 1 green chilly + ginger garlic paste and fennel. Keep this green paste aside.
Heat a pressure cooker with ghee + oil.
Add cinnamon, clove, cardamom, bay leaves and fry well.
Add green paste, onion, salt and fry well till onion is golden brown.
Add tomatoes and cook well till raw smell goes.
Add turmeric, chilly powder, coriander powder and garam masala.
Fry for a minute and add curd, coconut milk and water.
Add chicken pieces, check salt and adjust.
Let water boil well. Add clean basmati rice.
Pressure cook for 1 whistle and open after pressure comes down.
Open and lemon juice, coriander leaves and a dash of ghee (optional).
Gently mix to coat masala evenly. Serve hot with raita.
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