Spicy Chicken Biriyani

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • Basmati rice - 1.5 cups
  • Chicken - 1 Kg
  • Onions - 2 medium sized (finely sliced)
  • Tomatoes - 3 medium sized (finely sliced)
  • Ginger-garlic paste - 2 tbsp
  • green chillies - 3-4
  • Mint leaves - 2 tbsp (Roughly chopped)
  • Coriander leaves - 2 tbsp (Roughly chopped)
  • Ghee - 6 tbsp
  • Whole Garam masala:
  • 2 one inch sticks of Cinnamon
  • 3 - green cardamom
  • 3 - Black cardamom
  • 3 - Bay leaves
  • 3 - Cloves
  • Saffron Strands - 4-5
  • Warm Milk - 3 tbsp
  • Turmeric powder - 1/2 tsp
  • Red chilli and coriander powder - 1 tsp
  • Yogurt - 1.5 cups
  • Salt as per taste
  • Water - 4 cups

How to Make Spicy Chicken Biriyani

  • Clean chicken. Cut into half inch sized pieces.
  • Clean, wash and soak rice in the water.
  • Soak saffron in warm milk and keep aside.
  • Marinate chicken pieces with turmeric, salt, yogurt, 1 tbsp of ginger-garlic paste for 4 hours in a cool place.
  • Now cook the rice in salted boiling water along with whole garam masala.
  • rice should be half cooked. Retain the strained water. Keep the rice warm.
  • Heat ghee in a pan or pressure cooker. Add sliced onions and green chillies, cook until golden brown, make sure to stir continuously.
  • Add remaining ginger-garlic paste and mix well.
  • Now add the marinated chicken pieces and cook on a high flame, stirring continuously for 7-8 mins.
  • Now add coriander and red chilli powder mix thoroughly.
  • Stir in 3 cups of water, bring it to boil, reduce heat and cook covered till chicken pieces are almost cooked.
  • Add tomatoes, 1/2 tsp garam masala powder, half the chopped mint and coriander leaves.
  • Cook for 15 mins on a medium heat, stirring occasionally.
  • In case you are cooking in the pressure cooker, it normally takes 2 whistles.
  • Ensure that cooked chicken does not have a runny gravy. If it is so, cook on a high flame to reduce the water content.
  • Take a pressure cooker. Mix the warm rice and chicken masala. Check the salt.
  • Sprinkle the remaining mint-coriander leaves, saffron milk and 2 tbsp of ghee.
  • In the end, sprinkle a glass of the retained water, cover it with a moist cloth and seal it with a lid.
  • Cook it for 15-20 mins.
  • Serve hot with onion raitha.

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