Chicken Biryani

20m
Serves 1
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Directions

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