Tender and perfectly seasoned chicken with fluffy rice that's perfumed with saffron.
Course Main Course
Cuisine Indian
Keyword chicken biryani,
Prep Time 15minutes
30minutes
Servings 3people
Calories 450kcal
Author Muna Kenny
Ingredients
FOR THE CHICKEN
4skinless and boneless chicken thighs
3tablespoonGhee
3tablespoonyogurt
1large onion thinly sliced
3garlic cloves minced
2whole green chili
2teaspooncoriander powder
1teaspooncumin powder
1teaspoonchili powderyou can use less
¼teaspooncardamom powder
¼teaspooncinnamon powder
1teaspoonginger powder
¼teaspoongaram masala
Salt to taste
2tablespoonchopped mint leaves
FOR THE RICE
1 ½cupuncooked basmati rice
½teaspooncumin seeds
¼teaspoonanise seeds
Salt to taste
2whole cardamom
2-inchcinnamon stick
7black peppercorns
3cuphot water
FOR COLORING THE RICE
¼cuphot water
Pinchof saffron
-Mix together and keep aside.
Instructions
COOKING THE CHICKEN
In a small pan, add the ghee and fry the onion until brown.
In a different pan, add the chicken, spices, garlic, yogurt, green chili, and salt. Mix well and then cook on medium heat while covered, occasionally stirring until the ghee separates.
Add ½ cup boiling water and cook until the chicken is done. Add the onion and stir for two minutes. (If you think the gravy is getting dry, add ¼ cup hot water to it.)
When the chicken is cooked, add the chopped mint, stir for 1 minute then turn off the heat. (You should have around ⅓ cup of gravy or bit more.)
COOKING THE RICE
Add water to a pan, when it comes to a boil add all the rice spices, stir for few seconds, then add the rice.
When it comes to a boil again, reduce heat to the lowest, and cover tightly — Cook for 15 to 20 minutes.
ASSEMBLING THE CHICKEN BIRYANI
Add half the rice to a pan, top it with the chicken gravy, then add the rest of the rice.
Pour the previously prepared saffron mixture on the rice.
(OptionaYou can cover the pan tightly, and let it cook on the lowest heat for five minutes, or serve the chicken biryani immediately.