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Prep time
20 minutes
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Cook time
40 minutes
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Serves
5 persons
Author Notes
One of the most royal delicacies that you can enjoy on any occasion or festival, Chicken Biryani is the epitome of a one-pot meal. —farhana
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Ingredients
- For Chicken Marinade:
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500 grams
chicken (bone-in or boneless)
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1 cup
yogurt
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2 tablespoons
ginger-garlic paste
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1 teaspoon
turmeric powder
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1 teaspoon
red chilli powd
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1 teaspoon
garam masala
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Salt to taste
- For the rice and For the Biryani:
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2 cups
basmati rice
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4 cups
water
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3 pieces
bay
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5 pieces
cardamom
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5 pieces
cloves
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1 pinch
cinnamon stick
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1 teaspoon
cumin seeds
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Salt to taste
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2 pieces
onions (thinly sliced)
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2 pieces
tomatoes (chopped)
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1/4 cup
fresh coriander leaves (chopped)
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1/4 cup
fresh mint leaves (chopped)
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2-3 pieces
green chillies (slit)
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1
biryani masala
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1/2 teaspoon
Saffron soaked warm milk
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1/4 cup
ghee or oil
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Fried onions for garnish
Directions
- For Chicken Marinade:
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1-Marinate the chicken:
add all Ingredients yogurt, ginger-garlic paste, turmeric, chili powder, garam masala and salt.
Marinate the chicken for 30 minute.
- For the rice and For the Biryani:
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2. Cook the rice:
Bring water to a boil with bay leaves, cardamom, cloves, cinnamon, cumin seeds and salt. Add the soaked basmati rice and cook until 70-80% done. Drain the water and keep aside.
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3. Prepare the chicken:
Add the tomatoes, chillies, coriander and mint. Cook until the tomatoes are soft.
Add the marinated chicken. Cook for about 12 minutes until almost cooked through
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4-Layer Biryani:
Layer the cooked rice on top of the chicken. Add biryani masala, coriander, mint and saffron milk.
Close with foil or tight fitting lid.
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5. Dum Cooking:
Simmer on low flame for 20 minutes.
Allow to rest before serving. Enjoy your Chicken Biryani with Raita!
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