Chicken Biryani
Directions
- 1Chop the tomatoes, green chilies, and onions.
- 2Finely chop the mint and coriander leaves.
- 3Cut the whole chicken into pieces.
- 4In a bowl, mix the chicken pieces with yogurt, biryani masala, red chili powder, coriander powder, turmeric powder, and salt.
- 5Add the chopped mint and coriander leaves and lemon juice to the chicken mixture and mix well.
- 6Wash the basmati rice and set aside.
- 7Heat oil in a pressure cooker and add cashews, raisins, cloves, cinnamon sticks, bay leaf, star anise, cardamom, and black peppercorns.
- 8Add the chopped onions and sauté until golden brown.
- 9Add the chopped tomatoes and green chilies and cook until soft.
- 10Add the marinated chicken to the pressure cooker.
- 11Add the washed basmati rice and mix gently.
- 12Add water and mix well.
- 13Add more biryani masala and salt, to taste.
- 14Add the remaining mint and coriander leaves, and the fried onions.
- 15Close the pressure cooker and cook on medium heat for 15-20 minutes.
- 16Once the pressure is released, serve the Chicken Biryani hot with yogurt-based side dish and a boiled egg.
Ingredients
- 2 tomatoes
- 5 green chilies
- 2 onions
- 1 handful mint leaves
- 1 handful coriander leaves
- 1 chicken pieces
- 3 tablespoons yogurt
- 2 tablespoons biryani masala
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1 cup basmati rice
- 5 cashews
- 5 raisins
- 5 cloves
- 2 cinnamon sticks
- 2 bay leaf
- 2 star anise
- 5 cardamom
- 1 tablespoon black peppercorns
- 2 tablespoons oil
- 1 handful fried onions
- 1 boiled egg
- 1 serving yogurt based side dish
Equipment
knifewooden bowlglass bowlpressure cookerwooden spoon
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