Incredients
Chicken (biriyani-cut) – 750 grams
Basmati Rice (soaked) – 600 grams
Oil – 100 ml
Cinnamon – 3 Sticks
Cardamom – 3 nos
Cloves – 4 nos
Bay Leaf – 1 no
Onion (finely sliced) – 3 nos
Tomato (finely-sliced) – 3 nos
Mint Leaves (roughly chopped) – 1/4Cup
Coriander Leaves (roughly chopped) – 1/4 Cup
Green Chilli (slit) – 3 nos
Kashmiri Chilli Powder 1 tbsp
Ginger Garlic Paste – 2 tbsp
Curd – ½ Cup
Water – 3 Cups + As Required
Salt – 1 tbsp + 1 tbsp
Cooking instructions
1. In a pan. add the sliced onions, whole spices and green chillies. Add oil, turn on the flame and cook the onions till they turn golden brown.
2. Add the coriander and mint leaves and fry them for a few seconds.
3. Add the ginger garlic paste, cook it for a minute.
4. Add the kashmiri chilli and cook it for a few seconds till it brings out a bright red colour.
5. Add the tomatoes, cook them till they get mashed and oil splutters from the sides. Add salt.
6. Add curd, mix it well. Add water, mix it well and bring it to a boil.
7. Add the chicken. mix it well. Cover and cook it on a medium flame for 10 minutes.
8. In another pot, boil water. add salt to it and make sure the water tastes slightly salty. Add the rice, cook it till it is 70% done (for about 2-3 minutes). Strain the rice immediately. Reserve some of the water.
9. Add the rice to the chicken masala, mix it very gently. If there isn’t enough water. pour water till it is equal to the level of the rice.
10. Bring it to a boil and immediately cover the pot with silver foil and a fitting lid.
11. Place the pot on a preheated tawa and keep the biryani on dum for 15 minutes on a medium flame.
12. Serve it hot.and enjoy with your family 🤩
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