Easy Chicken Biryani
This is a simple, easy and tasty biryani recipe for those who are new to cooking and also those who don’t have enough time / patience for an elaborate biryani preparation.
For rice preparation:
2 cups (400 g) basmati rice
6 cups water
2 cinnamon stick (1 – inch long)
1 teaspoon ghee
1 teaspoon salt
In a pan, boil water, add all the spices (cardamom, cinnamon and cloves), ghee, salt and rice. Cook till done. Ensure that the rice is not overcooked. Drain out water and keep aside.
For chicken masala:
1 tablespoon oil
2 onions, finely sliced
2 green chillies, slit lengthwise
2 tablespoons ginger – garlic paste
1 ½ teaspoon red chilli powder
3 teaspoons coriander powder
½ teaspoon turmeric powder
2 tomatoes, finely chopped (pick well riped ones)
700 g chicken (net weight after cutting and cleaning)
2 tablespoons finely chopped coriander and mint leaves
1 teaspoon salt (or to taste)
Extra 1 tablespoon chopped coriander and mint leaves (for final preparation)
Wash and clean chicken pieces. Drain out water thoroughly.
Dilute red chilli powder, coriander powder and turmeric powder in 3 tablespoons water (spice mix) and keep aside.
In a wide pan, heat oil. Add finely sliced onions and fry till golden color on a low to medium heat.
Add slit green chilli and stir well.
Add ginger – garlic paste and stir well for 2 – 3 minutes.
Add diluted spice mix and stir well for 2 – 3minutes or until the raw smell goes and thickens.
Add finely chopped tomatoes and mix well. Stir well for 2 – 3 minutes or until well blended.
Add chicken pieces, salt to taste and finely chopped mint and coriander leaves. Do not add extra water during cooking.
Cover with a tight lid and cook on a low to medium heat for 25 – 35 minutes or until done and chicken pieces softens / gravy thickens/ fragrant.
Remove gravy/liquid from this chicken preparation (2 - 3 tablespoons). Keep the gravy aside.
In wide non stick pan, spread alternate layers of gravy-less chicken mixture and rice to make it 2 - 3 layers of chicken / rice. Sprinkle chopped mint and coriander leaves. Spread extra chicken gravy ( 1/2 quantity) evenly over this. Cover with a tight lid and cook on a low heat for 15 minutes. Open the lid and mix chicken masala and rice gently. Serve with raita / baingan pachadi / salad / pickle .
Garnishing : - The scope for garnishing is limitless; and depends on time, convenience and availability. Suggest garnish with fried onions, raisins and cashew for a minimum.