This biriyani’s main spice is black pepper,not colorful,mild on spice,no tomatoes,and
those who love the taste of pepper will love it.Not only black pepper ,white pepper is also
used in making biriyani (will post recipe soon).Let’s get into the recipe now.
500 gm chicken
500 gm rice(basmati or seeraga samba)
2-3 onions sliced
3-4 green chillies slit
10 cloves of garlic
2 inch piece ginger
2 green chillies
juice of 1 lemon
1/2 cup coconut milk
few sprigs lemon grass
a handful of mint leaves
1 tbsp.biriyani masala powder/garam masala powder
Equal quantity of pepper,cummin seeds,fennel seeds powdered .(Use 2 tblsp of the
salt to taste.
1/2 tsp chilli powder (optional)
1 tsp cardamon powder
1/2 tsp sugar
Ghee 1/2 cup
whole spices (cardamons,cloves,cinnamon,sea moss,a small piece mace,fennel seeds)
few fried cashewnuts for garnishing.
First fry the onion till brown and set aside.Grind the bold listed to a paste.
Marinade the chicken with the ground paste,curd,lime juice,salt,pepper powder
mix,half the fried onions,and set aside for minimum 1/2 an hour.If you can marinade
more also it will be fine.Wash rice and soak in water for 20-30 minutes
Heat ghee in the same pan you fried onions,add whole spices,slit green chillies,ground
paste,fried onions,lemon grass,and saute till you get a nice aroma.Next add the
marinaded chicken ,and the rest of the ingredients and cook in its juices covered for 10
minutes.Next add the rice (do not discard the water in which rice was soaked),and
cook for 5 minutes.Add the coconut milk,and the water (1 inch above the rice
level).Check the salt taste.Add mint leaves ,Cover and cook on a very slow fire for 20
minutes.Its easy if you transfer to a rice cooker.If using the dum method (slow
cooking)Cover with a banana leaf,and then the lid,with a heavy object kept on the lid
(not allowing steam ). Garnish with fried cashewnuts .Serve with raita ,or any other
dishes you prefer.