Indian Chicken Biryani

Recipe by
Total Time:
2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian 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

  • Chicken -1.5 kg
  • Basmati rice - 1.5 kg
  • Oil - 600 g
  • Ginger-garlic paste - 300 g
  • Chilli powder - 50 g
  • Green chillies - 15 pieces
  • Tomato - 500 g
  • Mint - 1 small bunch
  • Coriander - 2 small bunches
  • Cloves - 8 pieces
  • Cinnamon - 1 medium sized stick
  • Cardamom - 5 pods
  • Onion - 250 g
  • Lemon - 2
  • Curd - 1 litre
  • Salt to taste

How to Make Indian Chicken Biryani

  • Cut onions lengthwise.
  • Divide into halves.
  • Cut tomatoes into 4 pieces.
  • Extract lemon juice and keep aside.
  • Strip mint leaves. Wash, cut and keep aside.
  • Strip coriander leaves.
  • Wash, cut and keep aside.
  • Wash chicken, drain water completely and keep aside.
  • Heat oil in a wide pan.
  • Add cloves, cinnamon, and cardamom.
  • Saute for a few seconds.
  • Add half the quantity of onions.
  • Saute for a minute.
  • Add ginger-garlic paste.
  • Simmer and allow the onions, ginger and garlic paste to cook.
  • This should take less than 10 minutes.
  • Add chicken.
  • Sprinkle 2 tsps of salt and mix well.
  • Add the remaining onions pieces.
  • Cook on a low flame with the lid on for 15 mins.
  • Remove the lid.
  • Add chilli powder, green chillies, tomatoes, coriander, mint, lemon juice and curd.
  • Stir well, close the lid and cook on low flame for 20 mins.
  • Wash the basmati rice and soak in water for 10 minutes and drain.
  • In another pan, add water, 4 times the quantity of rice.
  • Bring to a boil.
  • Add salt to taste.
  • Add the basmati rice.
  • Cook on low flame with the lid on.
  • When rice is half cooked, drain the water and set aside.
  • Now add the half-cooked rice to the chicken gravy.
  • Slowly mix the contents.
  • Ensure rice doesn't get mashed.
  • Put a dosa tava on the stove and place the vessel.
  • Take a newspaper and place it on top of the vessel and then keep the lid.
  • On top of the lid, place the drained water.
  • The vessel is now airtight.
  • Simmer for about 5-10 mins till biryani is done.
  • Serve hot with onion raitha or brinjal tamarind gravy.

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