This CHICKEN BIRYANI is light aromatic and delicious rice dish.Easy to prepare goes very well with any curries.Try this delicious light masala biryani prepared by adding coconut milk,chopped coriander leaves,mint leaves and other spices with jeera samba rice which gives a special flavour to biryani.Which tastes really delicious.

Preparation time- 15 min

Cooking time – 30 min

Serves : 5 to 6.

Ingredients :-

Chicken – 1 kg

Jeera samba rice – 3 cup

Onion – 4 no’s [thin sliced]

Green chilly – 10 no’s[slitter into two pieces]

Ginger garlic paste – 2 tbs

Coconut milk – 1 bowl [500 ml]

Coriander leaves – 1 bunch [chopped ]

Mint leaves – 1 bunch [chopped]

Coriander powder – 1 tbs

Bay leaves – 3 to 4 leaves

Cloves – 8 no’s

Cinnamon – 5 pieces

Mace 1 piece

Cardamom – 4 no’s[opened]

Salt to taste

Oil to fry.

Procedure :-

Heat a large casserole/container with thick bottom,add oil, when oil becomes hot add bay leaves and other spices as shown above. Fry for a while and add green chilies stir fry ,add chopped onions, fry till they turn to translucent,then add ginger garlic paste, fry till the raw smell evaporates.

Add chopped coriander and chopped mint leaves stir fry, add coriander powder.

Stir fry , add cleaned ,washed and drained chicken pieces and salt to taste, saute altogether for 5 min.

Add coconut milk and mix once again for a while. Add water [5 cup of water for 3 cup of rice +1 cup of coconut milk =6 cup] and bring it to boil. Take a bowl measure 3 cup of jeera samba rice rinse and drain out the water

Add to boiling mixture

Mix properly and cover the lid of the casserole /the container, make a slim /low flame for 25 min, mix it in a mean time about 10 min once or twice before it is done. Cook till it is done.

Serve hot with any chicken curry/gravy,raitha/salad and enjoy !