Chicken Biryani

Madhu Kumar

Makes 4 servings. Nutrition info provided for 1 serving.

Cook Time 1

Total Time 1

Course Main Course

Cuisine Indian

Servings 4

Calories 490 kcal

Equipment

Pressure Cooker

Ingredients

For chicken masala

1 cup rice
1 bay leaf
2 pieces black cardamom
2 pieces green cardamom
1 small piece cinnamon
4 cloves
15 black peppercorns
450 grams finely chopped onions (about 3 onions)
3 tsp garlic Paste
1 tsp ginger Paste
¼ tsp turmeric Powder
1 tsp Kashmiri chilli powder
3 tsp coriander powder
2 chopped green chillies
2 tsp tomato paste
1 cup water
1 tsp salt
1 tsp garam masala

For boiling chicken

500 grams chicken
2 cups water
1 bay leaf
1 green cardamom

For boiling rice

2 cups water
1 bay leaf
1 piece cinnamom
1½ tsp salt

For garnishing the biryani

1 tsp cooking oil of your choice
1 medium onion - chopped length-wise
1 green chilli finely chopped
4 tbsp lime juice
1 handful chopped coriander leaves

Instructions

For Chicken Biryani

Soak the rice in 2 cups of water
In a pressure cooker add all the Ingredients for chicken Masala except the garam masala - bayleaf, black cardamom, cardamom, cinnamom, cloves, black peppercorn, onions, garlic paste, ginger paste, turmeric powder, kashmiri chilli powder, coriander powder, green chillies, tomato paste, salt and water.
Mix all ingredients well
Place lid and weight on pressure cooker
Cook for 4 whistles on high flame
After 4 whistles transfer the chicken masala to a kadai/wok (it will be easy to further cook in the kadai)
Cook the masala on high flame till it dries up
Now, put the Ingredients for Boiling Chicken in a saucepan - chicken, water, bay leaf and cardamom and boil on high flame (this water will later be used to boil the rice and the chicken will be cooked with the masala)
While the masala is cooking in the wok, the chicken will get boiled
Once the chicken masala has dried up, add 1 tsp garam masala
Remove the bayleaf from the masala
Cook with the garam masala for 2 mins
Add the chicken to the masala - it should be soft and cooked
Cover the wok and cook the chicken in the masala till the chicken has mixed well with masalas. Then turn off flame and place separately
In the saucepan where the rice is soaked, add the broth from the boiled chicken
Add Ingredients for boiling rice - bayleaf, cinnamon and salt and bring to boil
Once the rice is cooked, strain the water
Cover the work and allow the chicken to cook with the masalas
Add orange food colour to the rice, this will give the "biryani" colour to it
In a non-stick pan, put 1 tsp oil
Once the oil is hot, add the onions to it
Keep the flame high and keep stirring till the onions turn golden brown
Turn off the gas and place separately

Plating Chicken Biryani

In a wide serving dish layer half of the rice
Spread half of the friend onions on the rice
Sprinkle 1 chopped green chilli on the rice as well
Sprinkle some coriander leaves
Sprinkle 2 tablespoons lime juice
Now spread the chicken with masala on the rice
Add the second and last layer of rice
Spread the remaining onions on top of the rice
Sprinkle 2 more tablespoons of lime juice on it
Garnish with some more coriander leaves
Chicken Biryani is ready!

Notes

If you want to prepare with more rice, you can take more chicken or mutton accordingly and add more layers. We have just used 1 cup of rice so we'll only have 2 layers of rice - 1 above and 1 below the chicken layer.