Chili Cilantro Chicken Biriyani

Marination: 30 min
Prep & Cooking: 1 hr
Serves 3 - 4 persons

Ingredients
2 Cups    Basmati rice
1 Cup      Coconut Milk
2 Cups     Water
6              Cloves
1 Tbsp     Shahi Jeera
3              Cardamoms
1″            Cinnamon Stick
3              Bay Leaves
1              Star Anise
1 Tbsp     Ginger Garlic Paste
1 LB        Chicken, washed and drained completely
8              Green Chilies
1/2 Cup    Curry Leaves
1 Cup       Sliced Onions
1              Tomato
1 Cup    Chopped Cilantro
1/2 Cup    Mint Leaves
3 Tbsp     Ghee
3 Tbsp     Oil
salt to taste
Chilli-Cilantro-Mint Paste

• Make a paste of 1 Cup Cilantro , 8 Green Chilllies and 1/2 Cup Mint.

For marination

3/4 Cup     Yogurt
1/4 Cup     Curry Leaves
1 Tbsp       Ginger Garlic Paste
1/2 Tbsp    Garam Masala
1 Cup        Chilli Cilantro Mint Paste
lemon juice
1 Tbsp       Salt

1/2 Cup      Fried onions

Chicken Marination

• Marinate the chicken pieces with the above listed ingredients.
• Marinate this overnight or at least for 30 min.     
• Soak Basmati rice for at least an hour.

Cooking

• Take a pressure cooker or a wide nonstick dish and add ghee 
• Now add all the dry spices,onions,curry leaves,green chillies, salt and fry it for a couple of minutes.
•  Then add ginger garlic paste and fry till the raw smell goes away.
• Once the onions are fried add cilantro, mint & tomatoes and fry for another minute.

• Time to add the marinated chicken and fry it on medium flame for 5 min.

• Add 1 cup coconut milk and 2 cups water and let it boil for a minute.
• Add the rice and cook it on medium flame.

• Sprinkle some ghee over it and serve hot.

                                            Enjoy it with a glass of Coke and Chips !!!