Simple Chicken Biryani

50 mins
Serves 1
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Directions

  1. 1Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. Fry on high heat for around 12 mins till the onions are light brown.
  2. 2Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. Fry on high heat for around 12 mins till the onions are light brown.
  3. 3Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. Fry on high heat for around 12 mins till the onions are light brown.
  4. 4Add the ginger garlic paste and fry on low heat for 2 mins.
  5. 5Add the ginger garlic paste and fry on low heat for 2 mins.
  6. 6Add the ginger garlic paste and fry on low heat for 2 mins.
  7. 7Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
  8. 8Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
  9. 9Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
  10. 10Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
  11. 11Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
  12. 12Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
  13. 13Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
  14. 14Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
  15. 15Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
  16. 16Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves. Cook on low heat for 2 mins till oil separates.
  17. 17Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves. Cook on low heat for 2 mins till oil separates.
  18. 18Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves. Cook on low heat for 2 mins till oil separates.
  19. 19Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
  20. 20Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
  21. 21Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
  22. 22Dry up any excess water to get a thick gravy.
  23. 23Dry up any excess water to get a thick gravy.
  24. 24Dry up any excess water to get a thick gravy.
  25. 25Take one more heavy bottom pan & add around 2.5 liters of water. Place it on high heat.
  26. 26Take one more heavy bottom pan & add around 2.5 liters of water. Place it on high heat.
  27. 27Take one more heavy bottom pan & add around 2.5 liters of water. Place it on high heat.
  28. 28Once the water starts to boil or bubble, add Shah Jeera, Green cardamom, Cloves, Cinnamon and Salt.
  29. 29Once the water starts to boil or bubble, add Shah Jeera, Green cardamom, Cloves, Cinnamon and Salt.
  30. 30Once the water starts to boil or bubble, add Shah Jeera, Green cardamom, Cloves, Cinnamon and Salt.
  31. 31Stir it well to dissolve the salt completely. The water must be very salty.
  32. 32Stir it well to dissolve the salt completely. The water must be very salty.
  33. 33Stir it well to dissolve the salt completely. The water must be very salty.
  34. 34Once the water starts boiling, add the strained basmati rice & stir it well.
  35. 35Once the water starts boiling, add the strained basmati rice & stir it well.
  36. 36Once the water starts boiling, add the strained basmati rice & stir it well.
  37. 37Continue to boil it on high heat, stirring few times very gently to not break the rice. After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
  38. 38Continue to boil it on high heat, stirring few times very gently to not break the rice. After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
  39. 39Continue to boil it on high heat, stirring few times very gently to not break the rice. After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
  40. 40Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
  41. 41Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
  42. 42Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
  43. 43Now spread the cooked chicken with gravy on top of the rice uniformly.
  44. 44Now spread the cooked chicken with gravy on top of the rice uniformly.
  45. 45Now spread the cooked chicken with gravy on top of the rice uniformly.
  46. 46Next, spread the balance rice as the top layer.
  47. 47Next, spread the balance rice as the top layer.
  48. 48Next, spread the balance rice as the top layer.
  49. 49Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
  50. 50Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
  51. 51Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
  52. 52Allow it to rest for around 20 mins.
  53. 53Allow it to rest for around 20 mins.
  54. 54Allow it to rest for around 20 mins.
  55. 55Once you open the lid, mix the chicken and rice evenly.
  56. 56Once you open the lid, mix the chicken and rice evenly.
  57. 57Once you open the lid, mix the chicken and rice evenly.

Ingredients

  • 1 kg Chicken, large pieces with bones
  • 1 kg Chicken, large pieces with bones
  • 1 kg Chicken, large pieces with bones
  • 700 gms Basmati Rice
  • 700 gms Basmati Rice
  • 700 gms Basmati Rice
  • 400 gms Onions, sliced
  • 400 gms Onions, sliced
  • 400 gms Onions, sliced
  • 2 tbsp Ginger Garlic paste
  • 2 tbsp Ginger Garlic paste
  • 2 tbsp Ginger Garlic paste
  • 4 medium Tomatoes, sliced
  • 4 medium Tomatoes, sliced
  • 4 medium Tomatoes, sliced
  • 6 numbers Green Chillies, slit
  • 6 numbers Green Chillies, slit
  • 6 numbers Green Chillies, slit
  • 1 cup Coriander leaves, chopped
  • 1 cup Coriander leaves, chopped
  • 1 cup Coriander leaves, chopped
  • 1 cup Mint leaves, chopped
  • 1 cup Mint leaves, chopped
  • 1 cup Mint leaves, chopped
  • 1 cup Whisked curd/plain yogurt
  • 1 cup Whisked curd/plain yogurt
  • 1 cup Whisked curd/plain yogurt
  • 5 tbsp Ready made Biryani Masala
  • 5 tbsp Ready made Biryani Masala
  • 5 tbsp Ready made Biryani Masala
  • 0.5 tsp Shahjeera (caraway seeds)
  • 0.5 tsp Shahjeera (caraway seeds)
  • 0.5 tsp Shahjeera (caraway seeds)
  • 4 Green cardamom
  • 4 Green cardamom
  • 4 Green cardamom
  • 4 Cloves
  • 4 Cloves
  • 4 Cloves
  • 2 pieces Cinnamon
  • 2 pieces Cinnamon
  • 2 pieces Cinnamon
  • 2.5 tbsp Salt
  • 2.5 tbsp Salt
  • 2.5 tbsp Salt
  • 2.5 liters Water to boil the rice
  • 2.5 liters Water to boil the rice
  • 2.5 liters Water to boil the rice
  • 10 leaves Mint leaves
  • 10 leaves Mint leaves
  • 10 leaves Mint leaves

Equipment

heavy bottom pan