Chicken Biryani
* Prep. Time : 30 minutes
* Cook Time : 90 minutes
* Serves : 8
Chicken:
- 3/4 cup oil
- 3 large onions, sliced
- 250 gm tomatoes, roughly chopped
- 1 cup yogurt
- 2 tbsp ginger & garlic paste
- 1 kg chicken, cut into medium sized pieces
- 3 green cardamoms
- 1 large black cardamom
- 5 cloves
- 8 whole black pepper
- 2 inch piece of cinnamon stick
- 1 tbsp cumin seeds
- 2 tbsp red chillies powder
- 2 tbsp coriander powder
- 1 1/2 tbsp salt
- 10-12 dried plums
- 1 kg rice
- 1 large cardamom
- 2 inch piece of cinnamon stick
- 3 cloves
- 5 whole black pepper
- salt, to taste
- water, as required
- 2 tomatoes,cut in round slices
- 1/2 cup mint leaves
- 2-3 tbsp ginger, julienne cut
- 4-5 whole green chillies
- 1/4 cup milk
- Orange food color
- 1 tsp kewra water
Chicken:
- Heat 1/2 cup oil in a pan.Add onions and fry until brown.Remove from oil.
- Blend tomatoes,yogurt and browned onion to a fine paste in a blender .
- Add ginger garlic paste and chicken pieces to the oil.
- Cook on medium to high heat and fry the chicken until it changes its color.
- Add green cardamoms,large cardamom,cloves,black pepper,cinnamon stick and cumin seeds.
- Pour the blended mixture and mix well.
- Add red chillies powder,coriander powder and salt.Add dried plums.
- Cook on medium heat until chicken is done and only a thick gravy is left.Set aside.
Rice:
- Soak rice for 30 minutes in enough water to cover; then drain.
- Boil water, add cardamom, cinnamon stick, cloves, black pepper and salt and boil rice till 2/3 rd done.
- Drain the water off in a colander.Leave in the colander for a few minute, for all the water to drain out.
- Add half of the remaining 1/4 cup oil in the pan to coat the base.
- Spread 1/3 of the rice in a layer at the base of the pan.Now layer with 1/2 of the chicken with gravy.
- Next, layer with half of remaining rice.Place tomato slices,mint leaves,ginger and green chillies on top.
- Now spread remaining chicken as a layer.
- Finish with the remaining rice layered on top.
- Pour remaining oil and orange color dissolved in milk and kewra water(This gives you a few dark orange colored rice grains interspersed in the rest of the rice. It looks very nice when served).
- Cook on a very low flame, with the lid tightly closed. This will take 20-30 minutes.
- Serve hot with fresh salad and Yogurt raita.
Thank you for stopping by! Enjoy!!!
![](http://signatures.mylivesignature.com/54488/368/3D8013454954DC115F0753C80D5C3892.png)
Ambreen,Thanks for Sharing this Authentic Recipe...I always marinate the chicken with the yoghurt mixture yo made here and ginger garlic paste for atleast and hour before cooking...also while making layers I put on chicken layers first and then rice...correct me if I am wrong...thanks Ambreen
ReplyDeleteThank you Lipsy for your kind words. I'm not an expert, but I think that if the chicken gravy is thick, spread a layer of rice first. But if the gravy is slightly thin, place it at the bottom of the pan and cover it up with rice. Hope this helps :)
ReplyDeleteOMG Ambreen!!!!!!!!
ReplyDeleteI made this last night for my husband and in-laws, and it was AMAZING!
Lol, I told my husband, "I'm following my internet-bestie's recipe for biryani tonight"
and he said, "oh, Ambreen right?" LOL
See, you're famous around our home! :)
Oh dear, you always put a smile on my face with such sweet comments. Thank you so much for your positive feedback :)
DeleteAnddddd I made a blog post about it! I LOVE your recipes! They are always a hit!
DeleteThank you so much dear, would love to see your post :)
Delete