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Friday, October 16, 2015

Simple Chicken Biryani

Preparation Time: 10 minutes 
Cook Time : 30 minutes 
Serves: 4-6


To Marinate
Chicken: 500 gms
Ginger garlic paste: 2 tsp 
Red chili powder: 2 tsp
Turmeric: 1/4 tsp 
Garam masala: 1.5 tsp 
Curd/yogurt: 2 tbsp
Salt as needed

Dry Spices
Bay leaves : 2
Green cardamoms : 3
Cloves : 5
Cinnamon stick : 1inch
Star anise: 1
Shah jeera : 1 tsp
Mace : 1

Basmati Rice : 2 cups
Onion : 1 large thinly sliced 
Tomato: 1 diced
Mint leaves : 1/4 cup chopped finely 
Cilantro/coriander leaves : 1/2 cup chopped finely 
Green chilies: 3 chopped 
Ginger garlic paste: 1tsp
Red chili powder: 1 tsp (you can lessen if you want here if you don't want it to be too spicy)
Yogurt/curd : 1 tbsp


Marinate the chicken with all the ingredients under marinate for at least 1 hour. 

Soak rice for 30 minutes.

Heat 4 tbsp oil in a large pan and add all the dry spices and fry for 1 minute. Add green chilies and onions and cook until onions are translucent. Add ginger garlic paste and mix well.

Add the marinated chicken and cook for about 5 minutes on high heat. 

Add coriander, mint leaves, tomato, red chili powder and curd and mix well. Cook until the chicken is completely done. Should take about 10 minutes.

Add garam masala and add 3 cups of water and bring it to a boil. Add the drained rice now. Cook uncovered and when the rice is almost ready, close the lid and simmer for 5 minutes.

Turn off the stove. Leave the pan with closed lid for 5 more minutes.

Serve hot with salan or raita.

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