Name: Restaurant Style CHICKEN BIRYANI (EASY ) recipe by Mallika Udayakumar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Chicken pieces -1/2 Kg; Seeraga Samba Rice -1/2kg; For Coconut Milk :-; Coconut -1cup(Scraped); Cashew -4; Sombu-1/2tsp; Kasakasa-1/4tsp; Water; To Fry :-; oil -2TBSPNS; Ghee -2tsps; Cinnamon & Cloves -2each; Biriyani Leaf- 2 nos; Green Chilli-5-7 nos; Ginger/Garlic paste-2tsps; Red Chilli powder-1-2 tsps; Corriander &Mint leaves -grinded(Take each a handful); Salt -to taste; Ratio 1:2 =Rice : Coconut Milk & Water

Ingredients Serving: 4

Chicken pieces -1/2 Kg
Seeraga Samba Rice -1/2kg
For Coconut Milk :-
Coconut -1cup(Scraped)
Cashew -4
Sombu-1/2tsp
Kasakasa-1/4tsp
Water
To Fry :-
oil -2TBSPNS
Ghee -2tsps
Cinnamon & Cloves -2each
Biriyani Leaf- 2 nos
Green Chilli-5-7 nos
Ginger/Garlic paste-2tsps
Red Chilli powder-1-2 tsps
Corriander &Mint leaves -grinded(Take each a handful)
Salt -to taste
Ratio 1:2 =Rice : Coconut Milk & Water

Instructions

POUR OIL-2TBS,GHEE-2TSPS, CINNAMON-CLOVES -2PCS,BIRIYANI LEAF-2, GREENCHILLI-5,ONIONS-2,CURRY LEAVES
SAUTE GINGER/GARLIC PASTE TILL RAW SMELL GOES, CHICKENPCS1/2KG, TUMERIC-1/4TSP& REDCHILLIPOWDER-2TSP
ADD GRINDED CORRIANDER & MINT LEAVES (EACH A BUNCH),SALT TO TASTE .COOK TILL CHICKEN IS SOFT
NOW ADD 1/2 KG SEERAGA SAMBA RICE( WASH RICE & SOAK IT FOR 5 MINS LITTLE WATER), GENTLY SAUTE IT .
(GRINDEDIN MIXIE COCONUT-1/2CUP,CASHEW-4,SOMBU-1/2TSP,KASAGASA-1/4TSP) COCONUT MILK+ WATER/RATIO 1:2
LEAVE FOR 2 WHISTLES & THEN QUICKLY PRESSURE OFF & KEEP IN DHUM WITH DOSA TAWA AS SHOWN IN VIDEO
LEAVE IT CLOSED FOR 5-7MINS .....NOW U CAN SEE HOT ,HOT ...... CHICKEN BIRYANI LIKE RESTAURANT STYLE
NICE AROMA .(RICE DOESN'T STICK AS WE SAUTE IT IN CHICKEN PCS)RATIO RICE +COCONUT MILK&WATER IS 1:2.
RESTAURANT STYLE CHICKEN BIRYANI READY.(EASY METHOD).

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