Chicken Biryani using coconut milk - Pressure cooker method !!

Chicken biryani is a highly favoured & well seasoned dish that has a perfect balance of chicken, rice & whole spices that's going to excite and linger on your taste buds.  I adopted this recipe from Home Cooking by Hema Bala Subramanian.  A simpler version using coconut milk & homemade biryani masala paste is way too good & easy to make. 

Ingredients :

1. Basmati / Seeraga samba rice - 1 kg
2. Ghee - 3 tbsp
3. Oil - 2 tbsp
4. Whole spices (cloves, cardamom, cinnamon & bay leaf)
5. Onion, thinly sliced - 5 nos
6. Tomato, chopped - 2 medium sized
7. Mint leaves
8. Coriander leaves
9. Cashewnuts
10. Biryani Masala paste - 4 tbsp
11. Thin Coconut milk -1 lt
12. Salt to taste

Marinate chicken :

1. Chicken - 1 kg
2. Chilly powder - 2 tbsp
3. Turmeric powder - 1/2 tsp
4. Salt to taste

Method :

1.  Clean & soak the rice for 30 mins.  Drain the water from the rice & set aside for another 30 mins.

2.  Heat ghee & oil in the pressure cooker.  Add whole spices.

3.  Add finely sliced onions & saute. 

4.  Add chopped tomatoes & saute.

5.  Add homemade biryani masala paste.  Mix well.

6.  Add mint leaves, coriander leaves & cashew nuts.  Mix.

7.  Add marinated chicken & coconut milk.  Adjust the salt to taste.  Pressure cook the chicken for 2 whistles or until done.

8.  Open the pressure cooker lid & add the rice.  Check for the salt & spice at this point.  Pressure cook the biryani till done.

Enjoy!!