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

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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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