Minty Chicken Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 6
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 lb
  • Onion - 2, big
  • Tomato - 2, big and sliced
  • Green chilli - 3
  • Ginger-garlic paste - 3 tsp
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 2.5 tsp
  • Coriander powder - 1/2 tsp
  • Cumin seeds powder - 1/2 tsp
  • Salt to taste
  • Oil - 5 tbsp (with a little butter or ghee)
  • Saffron - a pinch
  • Basmati rice - 3 cups
  • Mint leaves - 1/4 cup
  • For garam masala: 2 - cloves
  • 1 - bay leaf
  • 1 - cardamom
  • 2 - medium-sized cinnamon sticks
  • a pinch of poppy seeds
  • For garnishing: Coriander leaves - a few
  • Fresh mint (sauteed in ghee) - a few
  • Raisins - 5
  • Cashews - 8

How to Make Minty Chicken Biryani

  • Heat oil in a large pan and add the garam masala ingredients and onions.
  • Saute the onions for a while.
  • Add the mint leaves, ginger-garlic paste and saute for a few minutes.
  • Add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seeds powder and salt.
  • Fry the mixture for a while, adding a little water.
  • Add the chicken pieces and saute for 10-15 minutes.
  • Pour some water, shut the pan and cook on medium flame.
  • Separately cook the basmati rice (for 3 cups rice, add 4.5 cups of water, ensuring that the rice is not sticky).
  • Soak a pinch of saffron in a little water.
  • Roast the cashews and raisins separately and keep aside.
  • In a large dish, put in a layer of rice. Sprinkle a little saffron water.
  • Add some chicken masala to this and mix.
  • Then again add another layer of rice, saffron water and chicken masala.
  • Repeat the layers until complete.
  • Toss in the cashews and raisins, mint and coriander leaves and serve.

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