Serves 1
Directions
- 1Clean & wash the chicken pieces. Drain the water or pat dry.
- 2Slice the onions and tomatoes.
- 3Slit 6 green chillies.
- 4Chop 1 cup coriander leaves and 1 cup mint.
- 5Whisk the yogurt and set aside.
- 6Wash & soak the Basmati Rice for 30 mins.
- 7Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- 8Fry onions on high heat for around 12 mins till they are light brown.
- 9Add the ginger garlic paste and fry on low heat for 2 mins.
- 10Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- 11Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- 12Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- 13Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
- 14Cook on low heat for 2 mins till oil separates.
- 15Cover & 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.
- 16Dry up any excess water to get a thick gravy.
- 17Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- 18Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon.
- 19Stir it well to dissolve the salt completely. The water must be very salty.
- 20Once the water starts boiling, add the strained basmati rice & stir it well.
- 21Continue to boil it on high heat, stirring few times very gently to not break the rice.
- 22After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
- 23Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- 24Now spread the cooked chicken with gravy on top of the rice uniformly.
- 25Next, spread the balance rice as the top layer.
- 26Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- 27Allow it to rest for around 20 mins.
- 28Once 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 tablespoon Salt
- 2.5 litres Water to boil the rice
- 10 leaves Mint leaves
- 6 tbsp Oil
- splash Water
Equipment
CELA Large Stainless Steel Cutting BoardCELA 2 in 1 Glass Oil Sprayer and Dispenser BottleCELA Digital Kitchen Timerheavy bottom pan
Tips
- Readymade Biryani Masala usually contains salt, so check if the biryani masala you are using has salt in it and adjust accordingly.
- You may include the water in which rice was soaked when boiling for enhanced flavour & taste.
- When boiling rice, stir gently to not break the rice.
- Allow the biryani to rest for around 20 minutes after cooking on low heat with the lid closed.
Related recipes
Besan cheese Sandwich
Indian · Dinner
Chicken Chukauni
Indian · Dinner
Slow cooker chicken tikka massala
Indian · Dinner
Chana Masala
Indian · Dinner
Cheddar Bay Biscuit Chicken Pot Pie
Indian · Dinner
Butter Chicken Mac n’ Cheese
Indian · Dinner
Chicken Vindaloo
Indian · Dinner
Chicken Handi
Indian · Dinner
Easy chicken curry
Indian · Dinner
Easy cumin rice
Indian · Dinner
Njahi
Indian · Dinner
Weeknight Lamb & Red Lentil Curry
Indian · Dinner45m