Simple Chicken Biryani

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

Equipment

heavy bottom pan