Anganan Biriyani
Prep time: 
Cook time: 
Total time: 
Serves: 3 or 4
 
Ingredients
To grind and marinate:
  • Shallots – 6 nos
  • Green chillies – 4 nos
  • Lemon juice – 1 tbsp
  • Ginger garlic paste – 1 tbsp
  • Cinnamon stick – 1”
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Mace or javetri – ½
  • Star anise – 1 no
  • Turmeric powder – ¼ tsp
  • Yogurt – 2 tbsp
Other ingredients:
  • Oil – 3 to 4 tbsp
  • Cinnamon stick – 1”
  • Cardamom – 2 nos
  • Cloves -2 nos
  • Green chillies, slits – 5 nos
  • Mint, finely chopped – 1 cup
  • Onion, big, slits – 1 no
  • Chicken – 750 grams
  • Salt as required
  • Water – 3 cups (1:1/2 ratio, for 1 cup of rice add 1½ cups of water)
  • Seeraga samba rice – 2 cups (I used basmati)
Instructions
  1. Wash and soak the rice in water for 30 minutes. Drain and save the water.
  2. Grind all the given ingredients under ‘to grind’ and make a fine paste – marinade.
  3. Make few deep slits until the bone on either side of the chicken and marinate with the above paste.
  4. Heat a pressure cooker with enough oil. Add in the whole garam masalas and allow them to sizzle. Add green chillies, mint and onions. Sauté until the onions turn translucent.
  5. Add the marinated chicken. Stir to mix and sauté for a couple of minutes.
  6. Add enough salt and water. Cook for 15 minutes until the chicken is ¾th cooked.
  7. Check for saltiness and add the rice, carefully mixing it and bring it to boil. When the water is ¾th absorbed or you see the rice on top, lower the flame and garnish with chopped cilantro and ghee.
  8. Close the lid and dum cook (without whistle) for 10 minutes and switch off the flame. After 10 minutes, serve it hot with any raitha and gravy on the side. Enjoy! 
Notes
You don’t have to soak samba rice in water before you cook. And here the water ratio is 1:2, i.e for 1 cup of rice add 2 cups of water.
Recipe by MyEdibleCravings at https://myediblecravings.com/anganan-biriyani/