Cooking time 20-25mins. Approx. Serves 4-6

       Ingredients :

        Basmati Rice           -       2 cups

        Water                      -       4-41/2 cups

        Chicken                    -       1 (about 800 gms)

        Curds                       -       ½ cup

        Chilli powder            -       ½ tsp

        Salt                          -       to taste

        AJI-NO-MOTO          -       ½ tsp

        Green  chillies          -       4-6 nos (chopped)

        Onions                     -       5 nos sliced

        Mint leaves              -       2 tbsp

        Coriander leaves     -       2 tbsp

        Ghee                        -       6 tbsp

        Grind together

        Ginger                      -       2 cms

        Garlic                       -       4 cloves

        Powder together

        Cardamom              –       5nos

        Cloves                     -       5 nos               

        Cinnamon         -       3 nos              

        Poppy seeds            -       2 tbs

Method :

Skin and joint the chicken. Clean and squeeze dry. Mix with curds, one teaspoon salt, chilly powder and ginger-garlic paste. Soak for two hours, clean the rice. Place over the cooking plate in the pan of the cooker. Add water, the remaining salt and AJI-NO-MOTO. Heat ghee in a “Kadai” and fry onions till brown and crisp. Add the chicken with curds. Fry till the liquid is absorbed. Add the powdered ingredients, mint and coriander leaves. Remove from fire. Add to the rice in the cooker. Mix well and replace the lid. Switch on to “Cooking”. When the rice is doe, the switch will automatically move to “Keep Warm”. Switch off after 15 minutes. Mix gently and serve hot or allow to keep warm till time to serve (up to 4 hours). Garnish if desired with boiled eggs and fried nuts.

Tips for using 2-Dish Pan

Place 2 eggs in the 2-dish pan (water is not needed) and cook along with biryani. Shell, slice and use the Eggs to garnish the biryani.

Instructions :

For Non-Stick Models : cooking plate is not required. Fry the masala directly in the Non-Stick pan. Then add rice and water. Gently stir a couple of times during cooking and do not keep warm for more than one hour.

For 5.4L Model : use 1½ times the quantity of ingredients mentioned above if desired. Serves 6-8.

Indian Chicken Biryani

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