Article Body
Ingredients
- Chicken pieces (about 1/2 kg)
- Basmati rice (around 2 cups)
- Yogurt (curd) – 3 tablespoons
- Ginger garlic paste – 1¼ tablespoons
- Biryani masala or garam masala – 1 to 1¼ tablespoons
- Red chilli powder – ½ to 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Lemon juice – 1 tablespoon (optional)
- Salt to taste
- Fresh coriander and mint leaves – 2 tablespoons each
- Sliced onions – 1-2 cups (for frying)
- Tomatoes – 1-2
- sliced
- Green chillies – 3 to 6
- slit
- Saffron strands soaked in warm milk – a pinch
- Whole spices (cardamom
- cloves
- bay leaf
- cinnamon
- star anise) for rice
- Oil/ghee – as needed
Instructions
Step 1: Marinate the chicken by making slits on pieces and mixing with yogurt, ginger garlic paste, biryani masala, red chili powder, turmeric, salt, and optional lemon juice. Let it rest for at least 1 hour for deep flavor infusion.
Step 2: Rinse basmati rice thoroughly and soak for 30 minutes. Parboil rice until about 75% cooked using water with whole spices for aroma. Drain the rice well.
Step 3: Heat oil in a pan, fry sliced onions until golden brown. Add ginger garlic paste then the marinated chicken. Cook on medium heat until chicken browns and is partially done. Add sliced tomatoes and slit green chillies, simmer until chicken is tender and gravy thickens. Finish with chopped coriander and mint.
Step 4: In a heavy pot, layer cooked chicken curry first, then gently layer parboiled rice on top. Sprinkle mint, coriander, fried onion, and saffron milk over the rice. Drizzle a little ghee.
Step 5: Seal the pot tightly and cook on low flame for 20-25 minutes (dum cooking) to blend flavors and finish cooking rice perfectly.
Step 6: After cooking, fluff biryani gently with a fork to keep rice grains separate. Serve hot with raita or salad.
Nutrition Information
Calories: 348 calories
Fat: 10g
Carbs: 48g
Protein: 16g
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