Chicken Biryani

12:21 AM Chandra Karthikeyan 0 Comments

• Chicken - 1/2 kg
• Briyani rice - 1/2 kg
• Onion - 3
• Tomato 1
• Mint leaves - small amount or 1/2 cup
• Coriander leaves - 1/2 cup
• Salt to taste
• Ginger-garlic paste - 1 1/2 tbsp
• Yogurt - 2tbsp
• Garam masala powder - 1 tbsp
• Chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Green chillies - 2
• Saffron - 1/2 gm
• Hot milk - 1/2 cup

• Wash rice and soak it in water for 10 minutes.
• Cook rice along with some amount of ghee, cloves, cinnamon, and cardamom.
• Mean while, in a cup add saffron in the hot milk and keep it aside to prepare saffron milk.
• Boil rice until 3/4 is done, drain water and keep rice aside.
• In a thick bottom pan, add ghee and then add bay leaf, cardamom. 
• Add onions and fry it until it becomes transparent, then add ginger-garlic paste.
• Fry this until the raw smell of onion and paste disappears.
• Then add chopped tomatoes and chicken pieces.
• Add garam masala powder, coriander powder, salt, chopped green chillies, yogurt, mint leaves, and coriander leaves.
• Add little water because chicken itself becomes watery while cooking
• Cook this mixture until the chicken becomes soft and the masala is reduced to thick consistency.
• Now separately cut onion lengthwise and fry it in ghee until it becomes transparent. Keep it aside
• Now, take a microwave safe utensil, add a layer of rice and then add some fried onions and sprinkle saffron milk, followed by a layer of chicken masala.
• Repeat this layer and finish it off with rice on top along with fried onions and saffron milk.
• Microwave this dish for 10 to 12 minutes, alternatively you can heat this dish in a thick bottomed pan for 10 minutes on a very low flame.
• Chicken biryani is ready and you can serve this with brinjal serwa or onion raitha.