Homemade Chicken Biryani

This gorgeously simple one pot wonder is a firm favourite at University. Everybody turns up like

Prep Time 10

Cook Time 1

Rice Soaking 30

Total Time 1 40

Servings People

Ingredients

370 g basmati rice
500 g chicken cut into pieces
1 large onion thinly sliced
2 large tomatoes chopped
125 g plain yogurt
4 cloves garlic minced
1- inch ginger grated
2 large green chilli chopped
2 tsp biryani masala powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
5 whole cloves
5 whole peppercorns
3 medium green cardamom pods
1 medium cinnamon stick
3 sprigs fresh mint chop
3 sprigs coriander leaves chop
salt to taste
Ghee or oil for cooking

Instructions

Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Then, drain the water and set the rice aside.
370 g basmati rice
Heat ghee or oil in a large pot or pressure cooker.
Ghee or oil for cooking
Add cumin seeds, cloves, peppercorns, cardamom pods and cinnamon stick and sauté for a minute until fragrant.
1 tsp cumin seeds, 5 whole cloves, 5 whole peppercorns, 3 medium green cardamom pods, 1 medium cinnamon stick
Add sliced onions and cook until they turn golden brown.
1 large onion
Add minced garlic, grated ginger and chopped green chilies and sauté for a couple of minutes.
4 cloves garlic, 1- inch ginger, 2 large green chilli
Add chopped tomatoes and cook until they turn soft and mushy.
2 large tomatoes
Add the chicken pieces to the pot along with biryani masala powder, turmeric powder, red chili powder, and salt.
500 g chicken, 2 tsp biryani masala powder, 1 tsp turmeric powder, 1 tsp red chili powder, salt
Mix well and cook for about 5-7 minutes until the chicken is partially cooked.
In a separate bowl, whisk the yogurt until lovely and smooth. Add it to the pot and mix well with the chicken mixture.
125 g plain yogurt
Add chopped mint and coriander leaves to the pot and mix everything together.
3 sprigs fresh mint, 3 sprigs coriander leaves
Now, add the soaked basmati rice to the pot and gently mix it with the chicken and spice mixture.
Pour enough water into the pot so that it covers the rice and chicken mixture completely.
Adjust salt if needed.
If using a pressure cooker, cover it with the lid and cook for about 1 whistle on medium heat. Normally about 15 - 20 minutes. If using a regular pot, cover it with a tight-fitting lid and cook on low heat until the rice is fully cooked and the chicken is tender, usually takes around 30-45 minutes.
Once cooked, gently fluff the biryani with a fork. Garnish with saffron-soaked milk and serve hot with raita or your favourite side dish. Look for and remove the cloves, cinnamon and cardamon pods. They have served their purpose.
Serve and enjoy

Nutrition