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Ingredient
Simple Chicken Biryani
Introduce
Ingredient
Food ration :
3 to 4 servingsCooking time :
1hour 30 min
As required
Chicken large pieces with bones/ boneless
(700 gms)(4 US cup)
Basmati rice
400 gms
Onions sliced (5 medium sized)
2 tbsp
Ginger garlic paste-
1 cup
coriander chopped leaves
1 cup
mint leaves chopped
5 tbsp
ready made biryani masala
1/2 tsp
Shahjeera / caraway seeds
4 pods
green cardamom
2 pieces
cinnamon
2 1/2 tsp
salt
2.5ltrs
waters to boil the rice
10-15
mint leaves
Cooking instructions
* Step 1
Preparation-
Clean and wash the chicken pieces. Drain the water or pat dry.
* Step 2
Slice the onions and tomatoes. Slit 6 green chillies
* Step 3
Chop 1 cup coriander leaves and 1 cup mint
* Step 4
Whisk the yogurt and set aside
* Step 5
Wash & soak the basmati rice for 30 mins.
* Step 6
Process - to cook the chicken:-
Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
* Step 7
Fry on high heat for around 12 mins till the onions are light brown.
* Step 8
Add the ginger garlic paste and fry on low heat 2 mins
* Step 9
Now add the chicken pieces, mixed fry on high heat for 2 to 3 minutes
* Step 10
Add the ready made biryani masala,mix and fry on medium heat for 3 mins after adding a splash of water.
* Step 11
Ready made biryani masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if biryani masala you are using has salt in it
* Step 12
Now add the sliced tomatoes,mix it well and cook on medium to low heat for 4to 5 mins till soft.
* Step 13
Keep the heat on low and add the whisk curd or yogurt. Give a mix and then add the chopped coriander and mint leaves.
* Step 14
Cook on low heat for 2 mins till oil separates.
* Step 15
Cover and cook on low heat for around 20 to 25 minutes till chicken is tender. Remove lid after 10 mins,give a mix and close the lid again.
* Step 16
Dry up any excess water to get a thick gravy.
* Step 17
To cook the rice -
Take one more heavy bottom pan and add around 2.5 litres of water. Place it on high heat.
* Step 18
You may include water in which rice was soaked in this 2.5 litres for enhanced flavour and taste.
* Step 19
Once the water starts to boil or bubble, add Shah jeera- 1/2 tsp, green cardamom- 4, cloves- 4,2 pieces cinnamon,2.5 tbsp salt
* Step 20
Stir it well to dissolve the salt completely. The water must be very salty.
* Step 21
Once the water starts boiling,addthe strained basmati rice & stir it well
* Step 22
Continue to boil it on high heat, stirring a few minutes very gently to not break the rice.
* Step 23
After 8 to 9 minutes when the basmati rice is almost done (90%)remove it from heat and strain the water. Set it aside
* Step 24
Layering the rice and cooked chicken-
Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
* Step 25
Now spread the cooked with gravy on top of the rice uniformity.
* Step 26
Spread the balance rice as the top layer
* Step 27
Sprinkle some mint leaves on top of the rice. Close the lid and cook one heat for 7to 8 mins
* Step 28
Allow it to rest for 20 mins.
* Step 29
Once you open the lid?), mix the chicken and rice evenly. Serve it with raita.
Note: if there is a photo you can click to enlarge it
Tag
Chicken large pieces with bones/ boneless
basmati rice
Onions sliced (5 medium sized)
ginger garlic paste
medium tomatoes
green chillies, slit
coriander chopped leaves
mint leaves, chopped
whisked curd/ plain yogurt
Ready made biryani masala
Shahjeera (caraway seeds)
green cardamom
cinnamon
Salt
waters to boil the rice
Mint leaves
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