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Chicken Biryani

Madhu Kumar
Makes 4 servings. Nutrition info provided for 1 serving.
Cook Time 1 hour
Total Time 1 hour
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.