Directions
- 1Clean & wash the chicken pieces. Drain the water or pat dry.
- 2Slice the onions and tomatoes. Slit 6 green chillies.
- 3Chop 1 cup coriander leaves and 1 cup mint.
- 4Whisk the yogurt and set aside.
- 5Wash & soak the basmati rice for 30 mins.
- 6Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- 7Fry on high heat for around 12 mins till the onions are light brown.
- 8Add the ginger garlic paste and fry on low heat for 2 mins.
- 9Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- 10Add the ready made biryani masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- 11Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- 12Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
- 13Cook on low heat for 2 mins till oil separates.
- 14Cover & 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.
- 15Dry up any excess water to get a thick gravy.
- 16Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- 17Once the water starts to boil or bubble, add shah jeera, green cardamom, cloves, cinnamon and salt.
- 18Stir it well to dissolve the salt completely. The water must be very salty.
- 19Once the water starts boiling, add the strained basmati rice & stir it well.
- 20Continue to boil it on high heat, stirring few times very gently to not break the rice.
- 21After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
- 22Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- 23Now spread the cooked chicken with gravy on top of the rice uniformly.
- 24Next, spread the balance rice as the top layer.
- 25Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- 26Allow it to rest for around 20 mins.
- 27Once 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 litres water to boil the rice
- 10 leaves mint leaves
Equipment
heavy bottom pan
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