Sausage biryani recipe

INGREDIENTS:

1. Samba rice or basmati rice - 1 1/2 cup
2. Chopped chicken sausage - 250 grams
3. Fresh coconut milk - 1 cup
4. Yogurt - 3 teaspoon (tsp.)
5. Thinly slice Onion - 4
6. Thinly slice Tomato - 3
7. Slit Green chili - 2
8. Chopped coriander leaf - a handful
9. Curry leaf - 8
10. Ginger garlic paste - 2 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Biryani masala powder - 1 1/2 teaspoon (tsp.)
13. Saffron powder - 2 to 3 strands
14. -- For Tempering --
    1. Cinnamon stick - 1 inch
    2. Cardamom - 2
    3. Clove - 3
    4. Pandan leaf - 1 pieces (optional)
15. Oil - 5 tablespoon (tbsp.)
16. Salt - to taste.

PREPARATION:

1. Soak rice in coconut milk, 2 cups of water for 15 minutes.
2. Fry the chopped sausage in a pan. NOTE: some sausage needs no oil and salt.
3. In a pan heat 1 tablespoon (tbsp.) of oil. Now add cinnamon stick, cardamoms, cloves, pandan leaf and sauté them until you smell aroma.
4. Now add 1/4 of the sliced onion and sauté until onion turn translucent (golden brown). Remove this from heat (stove) add yogurt, saffron, coriander leaves and mix couple of times. Add this to the soaking rice and cook the rice in a pressure cooker or over a stove.
5. In a pan heat rest of the oil, add rest of the onion, green chili, curry leaves sauté until onion turn translucent (golden brown).
6. Now add the ginger garlic paste and sauté until the raw smell is gone.
7. Now add tomato and sauté until it become mushy. Now add turmeric powder, biryani masala powder and sauté until oil separates.
8. Now add the fried chicken sausage and sauté until the sausages pieces are well coated with the masala. Remove from heat (stove) the coated sausages.  Takes about 3 minutes.
9. Remove 1/2 rice from the pressure cooker or from the vessel you cooked the rice. Now add the cooked sausages masala. Place rest of the rice on the top. Place this on simmering heat (stove) and cook for 15 minutes.
10. After 15 minutes simmering in low heat. Remove biryani from heat mix well and serve.

NOTES:

1. Goes well with yogurt pachadi.