How to Make Chicken Biryani Easily?

Preparation time: 5 minutes

Cooking time: 15 minutes

Servings: 4

Ingredients:

For Chicken Masala:

• Boneless Chicken (Cleaned Perfectly ) – 200 g
• Yogurt – 2 tbsp
• Ginger Piece – 1 inch
• Garlic – 2-3
• Green Chillies – 4
• White sesame seeds – 1/2 tsp
• Cashew nuts – 4-5
• Almonds – 4-5
• Salt as required
• Red chilli powder – ½ tsp
• Turmeric powder – 3/4 tsp
• Coriander powder – 2 tsp
• Garam masala powder – 1/2 tbsp
• Lemon juice – 1 tsp
• Thinly Chopped Fresh Coriander Leaves – 2 tbsp
• Thinly Chopped Fresh Mint Leaves – 2 tbsp

For making Biryani:

• Basmati Rice – 1-1/2 cups (Old is so good since it will give you a dry and moisture free biryani)
• Thinly Chopped Onion – 1
• Sliced Onion – 1
• Thinly Chopped Green Chillies – 2
• Turmeric powder – 11/2 tbsp
• A pinch of red-orange food color ( Kesari Powder can be used as the alternative)
• Coriander Leaves ( Thinly Chopped) – 2 tbsp
• Mint Leaves (Thinly Chopped) – 2 tbsp
• Oil – 4 tbsp
• Chicken Eggs for additional taste (optional)
• Pinch of salt as required

For Garam Masala:

• Bay Leaf – 1
• Kashmiri Red Chilli – 1
• Cloves – 2
• Black Peppercorns – 2
• Green Cardamom – 1
• Black Cardamom – 1
• Cumin Seeds – 1/2 tbsp
• Cinnamon Bits – ½ inch

How to make Easy Chicken Biryani Recipe:

1. Cut the 200g chicken in to medium-sized pieces.
2. Add Sesame seeds, Cashew nuts, almonds, Green Chilles, Garlic and Ginger in the mixer grinder and grind to a smooth paste.
3. Mix the medium-sized chicken pieces, yogurt and the smooth paste grinded above, turmeric, coriander powder, lemon juice and keep the chicken in the refrigerator for 2 hours. Mix very well and cover the bowl.
4. Wash the 1 ½ cup of Basmati Rice and boil them with 4 cups of water. Add a little amount of salt while boiling the rice.
5. With enough oil in pan, deep fry the onion until it reaches a brownish colour.
6. Add whole garam masala with 2 tbsp of oil in a non-stick pan. Add thinly chopped onion and green chillies to the mixture and sauté for few seconds.
7. Mix the refrigerated chicken and the masala paste and stir it with a low flame for 5-6 minutes.
8. Mix the boiled basmati rice over the chicken. Add salt as required and turmeric powder.
9. For additional flavoring, add chopped coriander and mint leaves and kesari powder which gives a traditional biryani color.
10. Add boiled eggs to the biryani and serve hot to 4 people with mixed pickle and onion wedges.

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