Chicken Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1 kg - basmati rice or any other good rice, washed and soaked for an hour
  • 2 kg - chicken, cut into fairly big pieces
  • 3 - bay leaves
  • 2 tsp - spice powder or garam masala
  • 1/2 kg - tomatoes, chopped
  • 3 - small sticks of cinnamon
  • 4 - cloves
  • 5 - cardamoms
  • 1 - nutmeg flower/star anise
  • 2 cups - oil or ghee
  • salt to taste
  • 6 - green chillies, ground
  • 3 tbsp - ginger-garlic paste
  • 2 tsp - chilli powder
  • 1/2 kg - onions, sliced finely
  • 1 tsp - turmeric powder
  • 1/2 cup - fresh mint leaves
  • 1 cup - curd/yogurt

How to Make Chicken Biryani

  • Wash the chicken and marinate with the spice powder, green chilli paste, curd/yogurt, half the ginger-garlic paste and turmeric powder for half an hour.
  • Heat oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower/star anise, remaining ginger-garlic paste and onions and saute for some time.
  • Add the chopped tomatoes, mint leaves and chilli powder and simmer until the oil separates from the mixture and the tomatoes are reduced to pulp.
  • Add the marinated chicken and salt and cook for 10 minutes until the chicken is done.
  • Remove the chicken pieces and keep aside.
  • Add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.
  • Add the rice and cook until half done.
  • Add the cooked chicken and mix well.
  • Cover and cook on low heat until the liquid is absorbed and the biryani is almost dry.
  • Serve hot with curd chutney.
  • Recipe Courtesy: Anglo-Indian Recipes

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