Dindugal Thalapakatti Chicken Biriyani

We all aready saw different kinds of biriyani.. Her its Dindugal special.. Its really hot and spicy... We can make dis biriyani in home stlye.. Lets see how to c it in home..

Ingredients: 

For boiling chicken

• Chicken - 3/4 Kg
• Salt - 1/2 tsp
• Turmeric powder a pinch
• Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

• Pearl Onions - handful
• Mint Leaves - handful tightly packed
• Coriander leaves handful tightly packed.
• Green chillies -  3 long

Whole Spices

• Cloves - 3
• Cinnamon 2"
• Cardamon -2
• Bay Leaf - 1 long

For the Rice

• Rice - 3 cups
• Onions - 2 medium
• Tomato - 1 big
• Ginger Garlic paste - 1 tsp
• Green Chilies - 2
• Oil - 1/2 cup
• Coconut Milk, thick - 2 & 1/2 cups
• Water - 3 cups
• Salt to taste (remember you added in chicken already)
• Lemon Juice - 1 tsp

METHOD:

1. Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.
2. Extract the coconut milk and keep it ready.
3. In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.
4. Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.
5. Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.
6. Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.
7. Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.
8. Remove and finally add the lemon juice.
9. Serve with Onion Raitha or chicken gravy.