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Main Ingredients | Chicken, Basmati rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 41-50 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Quick Chicken Biryani
- 750 grams Chicken cut into 2 inch pieces on the bone
- 1 1/2 cups Basmati rice soaked for 30 minutes and drained
- to taste Salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 3 teaspoon for sprinkling Tata Sampann Chicken Masala
- 3/4 cup Yogurt
- 1 1/2 tablespoons Ginger-garlic paste
- 4 tablespo for garnish Fresh coriander leaves chopped
- 2-3 Green chillies chopped
- 20-25 + for garnish Fresh mint leaves
- 5 tablespo for garnish Fried onions
- 1 Black cardamom
- 2-3 Green cardamoms
- 1 Bay leaf
- 1/2 inch Cinnamon
- 1 1/2 tablespoons Ghee
- 1 teaspoon Oil
- 1 Medium tomato chopped
- large pinch Saffron (kesar) soaked in 3 tablespoons warm milk
- to serve Raita
Method
- Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps chicken masala, yogurt, ginger-garlic paste, 2 tbsps coriander leaves, green chillies, 15 mint leaves and 3 tbsps fried onions and mix so that all the chicken pieces are well coated. Set aside to marinate for 10-15 minutes.
- Meanwhile to make the rice, heat plenty of water in a deep non-stick pan, add 1 black cardamom, break open and add green cardamoms, bay leaf, cinnamon and salt and let the water to come to a boil.
- Add rice and cook till ¾ done. Drain the rice and transfer into another bowl.
- Heat ½ tbsp ghee and oil in a deep thick bottom non-stick pan, add the marinated chicken and spread leaving a little space in the middle. Sprinkle tomato and add 1 tsp chicken masala. Spread the ¾ cooked rice evenly.
- Sprinkle remaining fried onion and remaining coriander leaves. Tear remaining mint leaves and sprinkle on top.
- Drizzle the saffron milk and remaining ghee. Sprinkle a little salt and a little chicken masala. Cover and cook for 25-30 minutes on medium heat. Take the pan off the heat.
- Transfer the biryani onto a serving dish, garnish with coriander leaves, mint leaves and fried onion and serve hot with raita.
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