SIMPLE CHICKEN BIRYANI FOR BEGINNERS

Serves 1
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Directions

  1. 1Clean & wash the chicken pieces. Drain the water or pat dry.
  2. 2Clean & wash the chicken pieces. Drain the water or pat dry.
  3. 3Clean & wash the chicken pieces. Drain the water or pat dry.
  4. 4Slice the onions and tomatoes.
  5. 5Slice the onions and tomatoes.
  6. 6Slice the onions and tomatoes.
  7. 7Slit 6 green chillies.
  8. 8Slit 6 green chillies.
  9. 9Slit 6 green chillies.
  10. 10Chop 1 cup coriander leaves and 1 cup mint.
  11. 11Chop 1 cup coriander leaves and 1 cup mint.
  12. 12Chop 1 cup coriander leaves and 1 cup mint.
  13. 13Whisk the yogurt and set aside.
  14. 14Whisk the yogurt and set aside.
  15. 15Whisk the yogurt and set aside.
  16. 16Wash & soak the Basmati Rice for 30 mins.
  17. 17Wash & soak the Basmati Rice for 30 mins.
  18. 18Wash & soak the Basmati Rice for 30 mins.
  19. 19Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
  20. 20Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
  21. 21Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
  22. 22Fry onions on high heat for around 12 mins till they are light brown.
  23. 23Fry onions on high heat for around 12 mins till they are light brown.
  24. 24Fry onions on high heat for around 12 mins till they are light brown.
  25. 25Add the ginger garlic paste and fry on low heat for 2 mins.
  26. 26Add the ginger garlic paste and fry on low heat for 2 mins.
  27. 27Add the ginger garlic paste and fry on low heat for 2 mins.
  28. 28Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
  29. 29Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
  30. 30Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
  31. 31Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
  32. 32Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
  33. 33Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
  34. 34Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
  35. 35Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
  36. 36Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
  37. 37Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
  38. 38Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
  39. 39Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
  40. 40Cook on low heat for 2 mins till oil separates.
  41. 41Cook on low heat for 2 mins till oil separates.
  42. 42Cook on low heat for 2 mins till oil separates.
  43. 43Cover & 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.
  44. 44Cover & 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.
  45. 45Cover & 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.
  46. 46Dry up any excess water to get a thick gravy.
  47. 47Dry up any excess water to get a thick gravy.
  48. 48Dry up any excess water to get a thick gravy.
  49. 49Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
  50. 50Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
  51. 51Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
  52. 52Once 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.
  53. 53Once 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.
  54. 54Once 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.
  55. 55Stir it well to dissolve the salt completely. The water must be very salty.
  56. 56Stir it well to dissolve the salt completely. The water must be very salty.
  57. 57Stir it well to dissolve the salt completely. The water must be very salty.
  58. 58Once the water starts boiling, add the strained basmati rice & stir it well.
  59. 59Once the water starts boiling, add the strained basmati rice & stir it well.
  60. 60Once the water starts boiling, add the strained basmati rice & stir it well.
  61. 61Continue to boil it on high heat, stirring few times very gently to not break the rice.
  62. 62Continue to boil it on high heat, stirring few times very gently to not break the rice.
  63. 63Continue to boil it on high heat, stirring few times very gently to not break the rice.
  64. 64After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
  65. 65After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
  66. 66After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
  67. 67Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
  68. 68Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
  69. 69Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
  70. 70Now spread the cooked chicken with gravy on top of the rice uniformly.
  71. 71Now spread the cooked chicken with gravy on top of the rice uniformly.
  72. 72Now spread the cooked chicken with gravy on top of the rice uniformly.
  73. 73Next, spread the balance rice as the top layer.
  74. 74Next, spread the balance rice as the top layer.
  75. 75Next, spread the balance rice as the top layer.
  76. 76Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
  77. 77Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
  78. 78Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
  79. 79Allow it to rest for around 20 mins.
  80. 80Allow it to rest for around 20 mins.
  81. 81Allow it to rest for around 20 mins.
  82. 82Once you open the lid, mix the chicken and rice evenly.
  83. 83Once you open the lid, mix the chicken and rice evenly.
  84. 84Once 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 tablespoon Salt
  • 2.5 tablespoon Salt
  • 2.5 tablespoon Salt
  • 2.5 litres Water to boil the rice
  • 2.5 litres Water to boil the rice
  • 2.5 litres Water to boil the rice
  • 10 leaves Mint leaves
  • 10 leaves Mint leaves
  • 10 leaves Mint leaves
  • 6 tbsp Oil
  • 6 tbsp Oil
  • 6 tbsp Oil
  • splash Water
  • splash Water
  • 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.