Easy Chicken Biryani
Chicken Biryani is a beautifully flavoured rice dish that is often layered with a spiced chicken/mutton/beef/vegetarian gravy and rice that is infused with whole spices. Traditionally, a chicken biryani involves a lot of steps including marinating the meat, frying the vegetables for layering, loads of coriander and mint leaves, fried eggs, saffron milk etc. My version is a simplified recipe that gives you those exquisite flavours.
Serve with some plain yoghurt and lemon pickle or kachumbari.
Ingredients
1 whole chicken, cut into pieces
1 cup plain yoghurt
1/2 cup tomatoes, chopped
1 tbsp ginger garlic paste
1 tsp chili powder
1/2 tsp turmeric powder
1 cup fried onions (fry until brown and crisp)
Salt to taste
2 tbsp oil
8-10 black pepper corns
6-8 cloves
4-5 cardamom
1 cinnamon stick
2 bay leaves
2 potatoes, cut into 1 inch pieces
1 tsp cumin seeds
2 boiled eggs
2 1/2 cups Daawat Basmati Rice (80% cooked), add whole spices to flavour the rice while cooking
Mint leaves, for garnishing
Instructions
1
In a bowl mix together chicken, yoghurt, tomatoes, fried onions, chili powder, turmeric powder, ginger garlic paste and salt. Set aside.
2
Heat oil in a heavy bottomed pan, add the whole spices and toss for a few seconds.
3
Add the potatoes and cook for 3-4 minutes or until the potatoes have a slight brown colour on them. The intention is not to cook the potatoes but to sear.
4
Add the cumin seeds and toss for 30 seconds.
5
Add the chicken mixture into the pan and stir. Cover and let cook for 25-30 minutes or until the chicken is no longer pink inside.
6
Add the eggs and layer the rice on top of the chicken, cover and let steam on a medium flame for 8 minutes.
7
Lightly mix the rice and chicken, garnish with mint leaves and serve.
I love your recipes they are wow .
Thank you Judy 🙂