Go Back
Print

Chicken Biryani

Ingredients

  • 500 gms chicken curry cut
  • 1 cup onion chopped
  • 1 cup onion sliced
  • 1/2 cup tomatoes chopped
  • 2 tbsp milk warm
  • 1/4 tsp Saffron
  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 1 tsp Rosewater
  • 4 green chillies slit
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp biryani masala
  • 2 Tbsp ginger garlic paste
  • 1/2 cup curd
  • 1 tsp lemon juice
  • 1 tsp salt
  • 2 tbsp coriander chopped
  • 2 tbsp mint chopped

For The Rice

  • 2 cups brown basmati rice Soaked for 20 mins
  • 2 star anise
  • 2 bay leaves
  • 2 black cardamom
  • 2 tsp black cumin seeds
  • 6 black peppercorn
  • 4 green cardamom
  • 1 '' cinnamon stick
  • 6 cloves
  • 1 tsp fennel
  • 1/2 tsp nutmeg
  • 1 mace
  • 1/2 tsp salt

Instructions

  1. Marinate the chicken with lemon juice, 1 tbsp ginger garlic paste and half of the curd, garam masala, red chilli powder, turmeric, salt and refrigerate for 3 hrs.
  2. Soak the saffron in the milk and keep aside.
  3. In a piece of muslin cloth take the whole spices and tie a knot to make a bag (potli).
  4. Boil 10 cups of water in a pan and add the potli in it along with the soaked rice and cook till the rice is 80% cooked.
  5. Drain the water, remove the masala potli and spread the rice on a plate to cool.
  6. Heat 1 tsp oil in a pan and fry the sliced onion till golden brown in colour.
  7. Remove on a paper napkin and keep aside.
  8. Heat ghee in the same pan and add the chopped onions, 1/2 tsp salt and 2 chillies and saute till the onions get soft and translucent.
  9. Add the remaining ginger garlic paste and fry till the onions get brown.
  10. Add tomatoes and saute till they get mushy.
  11. Add biryani masala, remaining red chilli powder, garam masala and turmeric and fry for a min till or till it starts sticking to the pan.
  12. Add 1/2 cup water and let it sizzle.
  13. Add the remaining curd and cook till oil separates.
  14. Add the chicken and saute till it starts sticking to the pan.
  15. Add 2 cups water, cover the pan and cook the chicken till it's half done.
  16. Remove the cover and cook till all the moisture is evaporated.
  17. Spread the rice evenly on the gravy.
  18. Mix the rose water with the milk and drizzle on the rice.
  19. Add the chopped coriander, mint, remaining chillies and the fried onion.
  20. Cover the pan with a lid and seal it with a dough or aluminium foil.
  21. Place a flat tawa under the pan and cook for 20 mins on a very low flame so all the flavours can get infused.
  22. Serve hot with raita.