Kesari Chicken Biryani

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Veg schezwan fried rice, Best Udupi Dosa, Easy Pasta with Punjabi Tadka

Rate This Recipe
5

Ingredients

  • 2 cups - basmati rice, soaked in water for 30 mins
  • 1 tbsp - Ghee
  • 1 tbsp - Lemon juice
  • For Bouquet Garni:
  • 1 kg - chicken, cut into pieces
  • 10 black pepper Corns
  • 2.5 stick - Cinnamon
  • 3 brown Cardamoms
  • 8 Cloves
  • 4 Bay Leaves
  • a generous pinch of Mace
  • 1 tsp - Caraway seeds (shahi jeera)
  • 2 - large onions, chopped
  • 3 tbsp - ginger-garlic paste
  • 3 green chillies, chopped
  • 6 red chillies, whole
  • 1.5 tsp - Turmeric powder
  • 1.5 tsp - Garam Masala powder
  • 400 ml - yogurt
  • 1 tsp - saffron, dissolved in 4 tbsp - water
  • 1.5 cup - mint, chopped
  • 1.5 cup - Ghee
  • salt to taste
  • 2 tbsp - kewra water
  • 1.5 tbsp - Lemon juice

How to Make Kesari Chicken Biryani

  • Tie all the ingredients for the bouquet garni in a thin muslin cloth.
  • Cook the rice in water along with the bouquet garni and lemon juice till the rice is 90% done.
  • Drain and keep aside.
  • Discard the bouquet garni.
  • To Make Chicken:
  • Soak the red chillies in hot water for 30 mins.
  • Make a paste, adding a little water if necessary.
  • Heat ghee in a heavy bottomed wok.
  • Add the cumin seeds and when it starts spluttering, add the onions.
  • Saute till pink.
  • Add the ginger-garlic paste and green chillies.
  • Saute for a minute.
  • Add the chilli paste and turmeric powder.
  • Stir for 30 seconds and add the chicken pieces.
  • Fry on high heat till the colour of the chicken pieces changes from white to light brown.
  • Add half the yoghurt and salt and keep on cooking till the oil separates.
  • Add 1.5 cup water and cook till the chicken is done. Add lemon juice and garam masala and mix.
  • For Assembly:
  • In a large pan, smear oil on all sides and the bottom.
  • Place half the chicken on the base, then sprinkle half the balance yogurt on top layer with half the rice and half the mint.
  • Repeat.
  • Sprinkle kewra water and saffron.
  • Place the pan on top of a griddle and cook on low heat for 12-15 mins.