Microwave Chicken Biryani

This is the first Non-Veg entry in my blog. We occasionally prepare non veg at home as my inlaws are pure veg. My mom really prepares good non veg that too if its for a crowd. she prepare dum biryani well, but only when it is prepared in bulk.  Otherwise she will prepare it with cooker alone. Coming to the recipe, 

Ingredients:

Chicken - 1/2 Kg

Basmati Rice - 1/2 kg

Curd - 4 tbsp

Chilly Powder - 1 tbsp

Ginger Garlic Paste - 1 tbsp

Cinnamon - 3 sticks

Clove - 3

Bay Leaf - 1

Onion(Big) - 1

Tomato - 1

Green Chillies - 2

Ghee - 4 tbsp

Salt to taste.

Method:

Get the chicken, clean it with water for atleast 5 times properly. Marinate it with half of the ginger garlic paste, curd, chilly powder and half of salt for atleast 1 hr.

Soak the basmati rice in water after washing it. In the kadai, add the ghee and roast cinnamon, clove, bay leaf, then add the onion and saute it till it becomes translucent. 

Add the remaining ginger garlic paste and saute well. Once the raw smell goes off, add the tomato and saute till it gets cooked well. 

Add the marinated chicken and saute well till the water oozes out of the chicken pieces. Add the Rice and mix well (take care not to break the rice). Add the 3/4 ltr of water (2 cups of basmati rice needs 3 cups of water). 

Actually I Prepared this in Microwave, so if you are doing it in Microwave, add the contents and required water in microwave cooker and cook it in high for 20 mins. 

If you are doing it in cooker, add the water and cook it for 5 mins in low flame after the first whistle. 

Serve this delicious chicken biryani with mutton kurma or/and Onion Raitha. 

This is an second entry to Srivalli's Rice Mela

Mutton Kurma...

This time I prepared mutton kurma with this. That is so simple, Add the mutton(1/2kg), ginger garlic paste(1 tbsp), cinnamon(2), clove(2), pearl onion(20), tomato(2), chilly powder (1 tbsp), coriander powder (1 tbsp) salt and 1 cup of water to the cooker and cook it for 15 mins in low flame after first whistle. Grind the coconut and khuskhus to a smooth paste. Once the pressure is released, add the ground paste and cook for 5 more mins. Done with your mutton kurma. Make it little thin if you are going to serve it for biryani, or else make it thick if you serve it with white rice.