Chicken Biryani is something I really love cooking because of that authentic taste, blend of Indian spices and richness of marinated chicken cooked slowly for hours to give that aromatic flavour and richness.
If you have everything at one place then it is so much easier to cook this one-pot dish which we will cook slowly.
Ingredients
- Chicken – 1kg
- Rice- 3 cups
- Ghee- 3 tbsp
- Curd- 3 tbsp
- Cumin seeds- 1/2 tsp
- Bay leaf- 3 -4
- Star Anise- 1-2
- Cinnamon stick-1
- Black pepper – 6-7
- Black and Green Cardamom- 1-2
- Salt
- Red Chilli powder- 1 tsp (accordingly)
- Coriander powder- 2 tsp
- Mango powder (Amchur)- 1 tsp
- Fried dry Onion
- Fresh Coriander/Mint – 2 tbsp (roughly chopped)
- Tandoori Masala- 2 tbsp
- Milk- 2tbsp
Chicken Biryani Recipe
Marination
- Take the chicken and make a cut with a knife on it – add 2 tbsp curd, Tandoori Masala, Ginger Garlic paste, salt and some oil. Mix well and leave it for 1-2 hours
- Boil the rice in enough water and check it should be only half done and not fully cooked. Drain the water.
- You can fry the onion until crispy and slightly brown. Drain them on a kitchen towel.
- Take a heavy pan add 2 tbsp ghee, cumin seeds, star anise, bay leaf, black pepper, cardamom and stir for a minute.
5. Add marinated chicken and stir well.
6. Now add rest of the spices.
7. Add the rest of the curd to it and stir well so that all the spices are mixed well. Let it cook for 5-10 mins.
8. Add half the quantity of rice and layer it on the chicken along with some fried onions and mint/coriander. Sprinkle some Tandoori Masala on it.
9. Add one tbsp ghee and 2 tbsp milk to it. Cover with the pot with a heavy lid sealing the corner so that steam won’t escape. Cook it on slow flame for 50 mins to an hour.
Garnish with coriander & onions and serve it along with chilled cucumber raita ( Grated cucumber mixed with curd adding salt, chilli powder and roasted cumin)
Enjoy!
Stir Fry Black pepper chicken with veggies
