Biryani, an evergreen classic, really needs no introduction. It’s aromatic, it’s heavenly and one of the most loved delicacies of the country .The style of cooking Biryani in North India differed from the Southern states. In south India jeera samba rice is used to prepare biryani which i have posted before . This chicken biryani is prepared with basmati which is simple and easy to make recipe, choosing the perfect variety of rice is most important to prepare biryani .
Preparation time – 15 min
Cooking time – 25 min
Serves – 4+
Chicken (broiler) – 1 kg
Basmati rice – 3 cup
Bay leaves – 4 no’s
Clove – 8 no’s
Cinnamon – 4 no’s
Cardamom – 4 no’s
Funnel seeds – 1/2 tsp
Onion – 3 medium chopped
Tomato – 2 medium chopped
Fresh ginger garlic paste – 3 tbs
Green chilies – 5 no’s chopped
Coriander leaves – 1 big bunch chopped
Mint leaves/pudina – 1 big bunch chopped
Coriander powder – 1 tbs
Chilly powder – 3/4 tbs
Turmeric powder – 1 tsp
Yogurt – 1/2 cup
Salt to taste
Oil,ghee to fry.
How to prepare/ to make Chicken biryani with basmati rice –
Soak basmati rice for 15 min and drain the water in it and Keep ready.
Clean chicken twice or thrice in water and drain the water in it and set aside.Heat a pan add cleaned and drained chicken pieces,add 2 tsp of chili powder,turmeric powder and salt
Cook till the water in chicken evaporates/ chicken absorbs fully and set aside.
Heat a casserole by adding oil,ghee in it.When it is hot add spices and stir fry for a while.
Add chopped onion and fry until it turns to translucent, add ginger garlic paste fry till you get a fresh aroma.
Add chopped herbs and stir continuously
Add chopped tomatoes and fry till it becomes soft
Now add all dry spices fry together for a while
Add yogurt mix well
Add chicken pieces and mix altogether, cover the lid of the casserole for 5 to 6 min,cook in a medium flame.
Add 5 cup of water to cook 3 cup of basmati rice, and bring it to boil for 5 more min, add salt to taste
Add soaked and drained basmati rice into the boiling mixture, when it starts to boil make a low flame and close the lid of the kadai and cook till it is done.
Stir occasionally twice or thrice before it is done.
Transfer the dish to a serving bowl and enjoy the dish with raita and chicken curry .
Tips – To prepare this dish i have taken tender chicken which takes less time to cook.If you cook in other type of chicken pressure cook for 1 whistle and continue the same procedure as shown above.