- Heat oil in a kadhai on medium flame and add tej patta, laung and elaichi in it
- After 30 seconds, reduce the flame to low and add onions. Cook till they turn golden brown.
- After 5-6 minutes, when onions turn golden brown and soft, add ginger garlic paste and cook for 1 minute
- Now add the chicken and put the flame on high for 2-3 minutes in order to roast the chicken for an amazing taste
- Reduce the flame to low and add spices- haldi , lal mirchi, dhania powder, chicken masala and biryani masala. Add salt to taste
- Cook it for another 4-5 minutes on medium flame. Keep stirring in between. After that add tomatoes and cook them on low - medium flame. for 4-5 minutes till they are soft.
- After the tomatoes are soft, add dahi to the mixture and reduce the flame to low
- Give it a stir and then add green chillies, mint and coriander for a nice aroma to the dish
- Cook the masala for 15-20 minutes till the chicken soaks all the water released from dahi.
- Meanwhile the masala is getting ready, take basmati rice and soak it in water for 10 minutes.
- If you have a rice cooker, put double amount of water as per the bowl of rice, add salt and stir and put the rice and masala to it. Wait till it gets cooked.
- If you don't have a rice cooker, boil the rice for 5-7 minutes, then take a kadhai, add the masala and cover it with boiled rice. Cover it with a lid for 10 minutes.
- Serve the biryani hot with raita
Chicken Biryani
By Abhinav Malik
Dec, 25th
860
Servings
3 persons
Cook Time
40 minutes
Ingredients
17
- 19
Ingredients
- Chicken curry cut 1 kilogram
- Onion 3 big pieces
- Tomato 3 pieces
- Ginger garlic paste 1 tsp
- Dahi 200 gram
- Tej patta 1 piece
- Laung 2 pieces
- Elaichi 2 pieces
- Salt As per taste
- Haldi 1/4 tsp
- Kashmiri lal mirch 1 tsp
- Dhania powder 2 tsp
- Biryani masala 0.5 tsp
- Chicken masala (optional) 1 tsp
- Coriander 20 gram
- Mint 20 gram
- Rice 1 bowl
- Green chilli 2 pieces
- Oil 3 tsp
