South Indian chicken and mushroom biriyani

Recipe for South Indian chicken biriyani:

Ingredients:

• 1 kg chicken, cut into medium-sized pieces

• 3 cups basmati rice

• 3 onions, sliced

• 3 tomatoes, chopped

• 2 green chilies, slit

• 1 cup yogurt

• ½ cup chopped mint leaves

• ½ cup chopped coriander leaves

• 2 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 2 tsp biriyani masala powder

• 1 tsp cumin seeds

• 1 cinnamon stick

• 3-4 cloves

• 3-4 cardamom pods

• Salt to taste

• ¼ cup ghee

• 2 tbsp oil

• 4 cups water

For garnish:

• Fried onions

• Cashews

• Raisins

• Chopped coriander leaves

Instructions:

1. Soak the basmati rice in water for at least 30 minutes.

2. Heat oil and ghee in a large pot or pressure cooker. Add the cumin seeds, cinnamon stick, cloves, and cardamom pods. Saute for a minute.

3. Add the sliced onions and green chilies. Fry until the onions turn golden brown.

4. Add the ginger-garlic paste and fry for a minute.

5. Add the chopped tomatoes and cook until they turn mushy.

6. Add the chicken pieces, turmeric powder, red chili powder, and biriyani masala powder. Mix well and cook for 10-15 minutes until the chicken is half-cooked.

7. Add the chopped mint leaves, coriander leaves, and yogurt. Mix well and cook for another 5-10 minutes.

8. Drain the soaked basmati rice and add it to the pot. Mix gently.

9. Add 4 cups of water and salt to taste. Mix well.

10. If using a pressure cooker, close the lid and cook for 2 whistles. If cooking in a pot, cover the pot with a tight lid and cook on low heat until the rice is cooked and the water is absorbed.

11. Once the rice is cooked, let it sit for 10-15 minutes before opening the lid.

12. Garnish with fried onions, cashews, raisins, and chopped coriander leaves.

13. Your South Indian chicken biriyani is now ready to serve! Enjoy it hot with raita or any side dish of your choice.

Recipe of South Indian Mushroom biriyani :

• I cup of basmati rice

• 2 cups of water

• 2 tablespoons of oil

• 1 bay leaf

• 2 cinnamon sticks

• 2 cardamom pods

• 2 cloves

• 1 onion, finely chopped

• 1 teaspoon of ginger-garlic paste

• 1 tomato, chopped

• 1 cup of sliced mushrooms

• 1 teaspoon of red chili powder

• 1 teaspoon of coriander powder

• ½ teaspoon of turmeric powder

• ½ teaspoon of garam masala powder

• Salt to taste

• Fresh coriander leaves, chopped for garnish

Instructions:

• Rinse the rice under running water until the water runs clear, then soak the rice in water for 20 minutes.

• In a large pot, heat 2 tablespoons of oil over medium heat. Add the bay leaf, cinnamon sticks, cardamom pods, and cloves. Fry the spices for 30 seconds until fragrant.

• Add the finely chopped onion and sauté for 5-6 minutes until it turns golden brown.

• Add the ginger-garlic paste and sauté for 2 minutes.

• Add the chopped tomatoes and sauté for 5 minutes until they turn mushy.

• Add the sliced mushrooms, red chili powder, coriander powder, turmeric powder, garam masala powder, and salt to taste. Mix well and cook for 5 minutes until the mushrooms are cooked through.

• Drain the soaked rice and add it to the pot. Mix well and sauté for 2-3 minutes until the rice is coated with the masala.

• Add 2 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes until the rice is cooked and the water has been absorbed.

• Once the rice is cooked, turn off the heat and let it sit for 5 minutes.

• Garnish with chopped fresh coriander leaves and serve hot.

• Your South Indian Mushroom Biryani is ready to be enjoyed!