CHICKEN BIRYANI
Chicken pieces cooked in a spicy curry & sauteed veggies, layered with aromatic long grain Basmati rice. Finished off with by cooking it covered for few minutes to let the curry permeate the rice. Finally, garnished with roasted cashews, cilantro and slivered ginger slices!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
- 1/2 chicken skinned and cut into large pieces
- 1 cup Basmati rice saute Basmati rice in 1 tbsp ghee, add 2 cups of water & cumin seeds in veg. oil & cook in a pressure cooker until almost done. Remove from cooker once done and spread it in large plate loosely so that it cools off
- water as needed
- 2 onions 1 chopped in small pcs, other slivered & sauted for garnish
- 3 tbsp chopped garlic
- 1 tbsp slivered ginger skin peeled off
- 1/2 cup biryani mix Biryani Mix: Add 1/4 tsp each of red chili powder, coriander & cumin powders, garam masala, fenu greek seeds 1 cinnamon stick ,2 black cardamon bay leaf, 2 cloves, ginger, onion and garlic powders to water and make a slurry. Alternatively you can buy ready made Biryani Mix from Indian grocery store
- 1 cup yogurt whipped
- 2 green chilies whole with stems sauteed with sliced onion for garnish
- 1/3 cup chopped cilantro
- 2 tbsp ghee Indian clarified butter
- 4 tbsp veg. oil
- 1 tbsp cumin seeds to be sauteed with ghee then added to Basmati rice prior to cooking
- 8 curry leaves
- 2 tbsp green chili/ginger paste
- 1/4 tsp Saffron strands soaked in 1/4 cup of warm milk
Cooking Chicken
Heat veg. oil in large sauce pan, add onion, garlic, green chili/ginger paste & curry leaves- saute for 2 minutes
Add Biryani Mix slurry, mix well with other ingredients in the pan. Cook for 2 minutes then add whipped yogurt mix well
Now add chicken pieces, mix well. Add a cup of water, cover pan with lid & cook chicken for 20 minutes
In a large saute pan spread 1/2 of the chicken curry then layer it with half the cooked Basmati rice. Repeat the process layering rice and chicken curry to create a second layer
Cover pan with lid or aluminium foil, cook for 10 more minutes
Uncover saute pan. Add roasted cashew nuts, sauteed onions and chopped cilantro.
Wallah your delicious spicy Chicken Biryani is ready! Transfer to serving dish/bowl. Enjoy!
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