INGREDIENTS FOR MARINADE
- 1–1.5 kg chicken, cleaned and cut into pieces
- 30–40 gms Shilpas Masala Mill Biryani Masala
- 1 tsp chilli powder
- 1 tsp garam masala
- 1–2 tsp lemon juice
- 2 tbsp ginger-garlic paste
- 150 gms yogurt
- Salt to taste
- 150–200 gms fried onions
INSTRUCTIONS
- Mix all the marinade ingredients well.
- Marinate the chicken overnight or for at least 1–2 hours.
INGREDIENTS FOR GRAVY
- ½ cup ghee or oil
- 1 black cardamom
- ½ tsp black cumin seeds (shahi jeera)
- 1 bay leaf
- 1–2 onions, sliced
- 3–4 tomatoes
- 4–5 green chillies
- Fresh mint leaves, chopped
- Fresh coriander leaves, chopped
- 1–2 potatoes, cut into 4 or 8 pieces
INSTRUCTIONS
- Heat the ghee or oil in a heavy kadhai.
- Add the whole spices.
- Add the sliced onions and fry until golden brown.
- Add the marinated chicken and fry well.
- Cover and cook for 3–4 minutes.
- Add the tomatoes and green chillies.
- Cook until the tomatoes soften and the oil separates.
- Cover and cook for another 2–3 minutes.
- Add the potatoes.
- Add the chopped mint and coriander leaves.
- Pour in hot water.
- Cover and simmer until the chicken becomes tender.
- Adjust the seasoning.
- Your biryani gravy is now ready.
INGREDIENTS FOR RICE
- 1½ cups long-grain basmati rice, soaked for 1 hour
- Whole spices
- ½ tsp shahi jeera
- 1 tbsp lemon juice
- Ghee
- Salt
- Water
INSTRUCTIONS
- Bring a large pot of water to a boil.
- Add the whole spices, salt, lemon juice and 1 tsp ghee.
- Add the soaked rice.
- Cook until the rice is about 80% done.
- Drain and keep aside.
LET’S LAYER THE BIRYANI AND GIVE DUM
- Use a heavy-bottomed pot.
- Spread a layer of gravy at the bottom.
- Add a layer of rice.
- Add the chicken along with more gravy.
- Add boiled eggs (optional).
- Sprinkle some biryani masala.
- Add chopped coriander and mint leaves.
- Add fried onions.
- Drizzle a little food colour mixed with milk.
- Add the final white layer of rice.
- Garnish with coriander leaves, mint leaves, fried onions, boiled eggs and a little food colour mixed with milk.
- Finish with 3–4 tsp ghee.
- Cover tightly with a lid.
- Cook on low flame (dum) for 15–20 minutes.
- Your delicious Chicken Biryani is ready.
- Serve hot with raita, papad and pickle.
SPICE LEVEL: 🌶
