Ingredients

• Chicken leg pieces – 300g
• Bashmati Rice – 250g
• Cumin seeds – 1 tsp
• Fennel seeds – 1 tsp
• Mustard seeds – 1 tsp
• Small Onions – 10
• Tomato – 2
• Turmeric Powder – 1 tsp
• Red chilli Powder – 1 tsp
• Garam masala Poweder – 1 tsp
• Coriander powder – 1 tsp
• Green Chillies – 4
• Ginger – 1/2
• Garlic cloves – 6
• Asafoetida – A pinch
• Cinnamon – 1
• Cloves – 4
• Bay leaf – 1
• Stone flower – 1
• Star anise – 1
• Lemon – 1
• Coconut – 1
• Coriander leaves – Few
• Curry leaves – Few
• Mint leaves – Few
• Coriander leaves – Few
• Ghee – Required
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 40-50 minutes

1. Wash rice cleanly then soak it in 380ml water for 30 minutes and keep aside
2. Chop onion lengthwise, grate coconut, take the juice from lemon, chop the tomatoes, chop coriander leaves, chop ginger and garlic finely and keep aside
3. Clean the mutton thoroughly, grate coconut, grind cocount and extract milk from it and keep aside
4. Take a blender, add coriander leaves, mint leaves, green chillies, ginger and garlic and small amount of water and grind them well like smooth green paste and keep aside
5. Clean the chicken, take a bowl, add the chicken leg pieces, make 10 slits at them, rub with curd,
6. Then add turmeric powder, red chilli powder, garam masala powder, coriander powder to curd chicken thoroughly
7. Marinate it for 1 hour
8. Take a pressure cooker, add 2 tsp oil and 1 tsp ghee once oil heats up, add cumin seeds, add mustard seeds, add fennel seeds
9. Add cinnamon, cloves, bay leaf, stone flower, star flower and fry for 1 minutes
10. Add onions, green chillies, saute for a minute
11. After that add tomatoes, curry leaves and salt and fry for 2 minute
12. Add remaining turmeric powder, red chilli powder, garam masala powder, coriander powder, asafoetida and fry for for 2 minutes
13. Then add prepared green paste, curd and 50 ml water mix them well allow them to cook for 2 minutes
14. Once it starts bubbling, add marinated chicken, fry for 5 minutes
15. Add lime juice, coconut milk and mix them well then close the lid and pressure cook for 4 whistles at high flame
16. After chicken is half cooked, becomes like gravy,
17. Now check the taste, taste should be high as usual, if its low add more spices, tomatoes and salt as you need.
18. After that add rice and 750ml water
19. Cook for 5 minutes then close the pressure cooker tightly and allow them to cook for 15 minutes in low flame without any pressure cook
20. Turn off the flame, leave it till the pressure release completely
21. Fluff the rice gently and garnish with coriander leaves for nice look
22. Now the tasty Chicken Briyani is ready for serve