Anjappar Style Chicken Briyani
1 lb / 1/2 kg chicken
3 cup basmati rice
1 big onion, thinly sliced
2 big tomato, chopped
4 ~ 5 green chillies, slit lengthwise
2 tbsp oil
2 tbsp ghee
1 handful mint leaves, chopped coarsely
1 handful cilantro, chopped coarsely
1 tbsp lemon juice
1 tbsp red chilli powder
1 tbsp ginger garlic paste
Salt to taste
1 piece of Cinnamon
2 green cardamom
1 bay leaves
> Wash and clean chicken pieces and marinate the chicken with red chilli powder, ginger garlic paste and salt.
> Wash rice for 3 times and soak it in fresh water for 15 ~ 30 minutes.
> Drain and reserve the water for cooking.
> Heat oil in a pressure pan, add seasoning ingredients and saute for few seconds.
> Throw in sliced onion, sauté until it turns transparent and glossy.
> Add chopped tomatoes and slit green chilles. Cook until tomatoes become soft and mushy. No tomato chunk should be seen at this stage.
> Transfer Marinated chicken to the onion tomato mixture and cook for 5 ~ 6 minutes until chicken turns to white color.
> Add required amount of water ( i.e. for 1 cup rice, add 1 1/2 cup of water) and allow it to boil.
> Add rice (see notes) and mix well. Throw in chopped mint and cilantro leaves. Mix and adjust salt to taste and allow it to boil vigorously.
> Cover with foil paper( as shown in pic) if you don't have tight lid for the pan.
> Cook for 10 minutes in low heat. or pressure cook it for 1 whistle.
> After 5 minutes or pressure drops, remove the lid and add 1 tsp. of ghee and 1 tbsp. of lemon. Mix gently and serve hot with Raitha.
> I used the soaked rice directly to the boiling water. If you want you can fry the rice before adding to the chicken mixture.
> Always use ripe tomatoes to this recipe and extra green chilies will enhance the taste.
> This recipe doesn't call for turmeric and curd. If needed you can add a pinch of turmeric powder