Chicken Biryani

TOTAL TIME: 1h
PREP TIME: 20min
CALORIES: 560

Ingredients of Chicken Biryani:

- 1 Servings
  • 1/2 cup and 1 and 1/2 tablespoon basmati rice
  • 3/4 tablespoon mint leaves
  • salt As required
  • 1/2 teaspoon coriander powder
  • 1/4 tablespoon garlic paste
  • 1/2 tablespoon tomato puree
  • 1/3 cup and 1 tablespoon white onion
  • 1 and 1/2 green cardamom
  • chilli powder as required
  • 1 and 1/4 tablespoon plain greek yogurt
  • 200 grams chicken thighs
  • 1/4 teaspoon garam masala powder
  • saffron as required
  • 1/4 tablespoon ginger paste
  • 3/4 green chilli
  • 1/4 cup and 1 tablespoon tomato
  • 1/2 teaspoon cumin seeds
  • 1 and 1/4 tablespoon refined oil
  • 1/4 teaspoon turmeric
  • 1/4 tablespoon milk
- 2 Servings
  • 240 grams basmati rice
  • 1 and 1/2 tablespoon mint leaves
  • salt As required
  • 3/4 teaspoon coriander powder
  • 1/2 tablespoon garlic paste
  • 3/4 tablespoon tomato puree
  • 3/4 cup and 2 teaspoon white onion
  • 3 and 1/4 green cardamom
  • 1/4 teaspoon chilli powder
  • 2 and 1/2 tablespoon plain greek yogurt
  • 400 grams chicken thighs
  • 1/2 teaspoon garam masala powder
  • 1 pinches saffron
  • 1/2 tablespoon ginger paste
  • 1 and 1/2 green chilli
  • 1/2 cup and 2 and 1/4 tablespoon tomato
  • 3/4 teaspoon cumin seeds
  • 2 and 1/2 tablespoon refined oil
  • 1/2 teaspoon turmeric
  • 1/2 tablespoon milk
- 3 Servings
  • 360 grams basmati rice
  • 2 and 1/2 tablespoon mint leaves
  • salt As required
  • 1 and 1/4 teaspoon coriander powder
  • 1/2 tablespoon garlic paste
  • 1 and 1/4 tablespoon tomato puree
  • 240 grams white onion
  • 4 and 3/4 green cardamom
  • 1/4 teaspoon chilli powder
  • 3 and 1/2 tablespoon plain greek yogurt
  • 600 grams chicken thighs
  • 1/2 teaspoon garam masala powder
  • 1 and 1/5 pinches saffron
  • 1/2 tablespoon ginger paste
  • 2 and 1/2 green chilli
  • 3/4 cup and 3 and 1/4 tablespoon tomato
  • 1 and 1/4 teaspoon cumin seeds
  • 3 and 1/2 tablespoon refined oil
  • 1/2 teaspoon turmeric
  • 1/2 tablespoon milk
- 4 Servings
  • 480 grams basmati rice
  • 3 and 1/4 tablespoon mint leaves
  • salt As required
  • 1 and 1/2 teaspoon coriander powder
  • 3/4 tablespoon garlic paste
  • 1 and 1/2 tablespoon tomato puree
  • 320 grams white onion
  • 6 and 1/2 green cardamom
  • 1/2 teaspoon chilli powder
  • 1/4 cup and 2 and 1/2 teaspoon plain Greek yogurt
  • 800 grams chicken thighs
  • 3/4 teaspoon garam masala powder
  • 2 pinches saffron
  • 3/4 tablespoon ginger paste
  • 3 and 1/4 green chilli
  • 256 grams tomato
  • 1 and 1/2 teaspoon cumin seeds
  • 1/4 cup and 2 and 1/2 teaspoon refined oil
  • 3/4 teaspoon turmeric
  • 3/4 tablespoon milk

Steps

Step 1

First, in order to marinate the chicken, take a large bowl, put greek yogurt, turmeric chili powder along with salt according one's taste. Then, add the chicken thighs in the mixture and keep aside for about 20-30 minutes so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk and keep aside.

Step 2

In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Fry cumin seeds and green cardamom for about 2 minutes. Once done, immediately add the sliced onion and fry for 15 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes

Step 3

Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder, turn the flame to medium low, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.

Step 4

Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water if you find the consistency too thick.

Step 5

Once done, turn off the flame, take the boiled rice, putting half of its quantity in the pan, sprinkle milk soaked saffron along with garam masala, mint and coriander. Put the remaining rice over and garnish with the same mentioned four ingredients.

Step 6

Lastly, cover the lid, turn the flame to low medium and let simmer for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.