Directions
- 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.
- 2Add the ginger garlic paste and fry on low heat for 2 mins.
- 3Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- 4Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- 5Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- 6Keep 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.
- 7Cover & 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.
- 8Dry up any excess water to get a thick gravy.
- 9Take one more heavy bottom pan & add around 2.5 liters of water. Place it on high heat.
- 10Once the water starts to boil or bubble, add Shah Jeera, Green cardamom, Cloves, Cinnamon and Salt.
- 11Stir it well to dissolve the salt completely. The water must be very salty.
- 12Once the water starts boiling, add the strained basmati rice & stir it well.
- 13Continue 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.
- 14Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- 15Now spread the cooked chicken with gravy on top of the rice uniformly.
- 16Next, spread the balance rice as the top layer.
- 17Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- 18Allow it to rest for around 20 mins.
- 19Once you open the lid, mix the chicken and rice evenly.
Ingredients
- 1 kg Chicken, large pieces with bones
- 700 gms Basmati Rice
- 400 gms Onions, sliced
- 2 tbsp Ginger Garlic paste
- 4 medium Tomatoes, sliced
- 6 numbers Green Chillies, slit
- 1 cup Coriander leaves, chopped
- 1 cup Mint leaves, chopped
- 1 cup Whisked curd/plain yogurt
- 5 tbsp Ready made Biryani Masala
- 0.5 tsp Shahjeera (caraway seeds)
- 4 Green cardamom
- 4 Cloves
- 2 pieces Cinnamon
- 2.5 tbsp Salt
- 2.5 liters Water to boil the rice
- 10 leaves Mint leaves
Equipment
heavy bottom pan
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