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$ $ $ $ $
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• • • • •
Time
30 mins

A classic, delicious and spicy one-pot dish with chicken, rice and aromatic Indian spices.

Posted by Aditi from Cincinnati, Ohio, United States • Published See Aditi 's 7 projects »
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  • Step 1

    Coarsely grind the star anise, cumin seeds, coriander seeds, cinnamon sticks, bay leaf, fennel seeds, green cardamom seeds, cloves,photo (64) whole black peppercorns and set aside- this is your biryani masala. Instead of coarsely grinding these you may use whole spices also, which I do sometimes, but coarsely grinding these ensures you get the flavour but not the whole spices when eating the biryani. :)

  • Step 2

    Soak the rice in 4 cups of water for half an hour.

  • Step 3

    In the meanwhile, heat (on medium heat) the oil in a heavy bottom pan and add the coarsely ground spices. Sauté for about 2 minutes.

  • Step 4

    Next, add in the puréed onions and ginger and sauté until the onions become translucent, for about 2-3 minutes.

  • Step 5

    Then add in the tomato purée, garlic and the cook for about a minute. Add in the salt, red chili powder, coriander powder, garam masala and nutmeg.

  • Step 6

    Next add in the chicken and roast on medium-high flame until the mix gets a little dry and the chicken starts roasting. This should take about 12-14 minutes.

  • Step 7

    Once the mix is dry and chicken slightly roasted, keep adding a few splashes of water and cook on low heat covered with a lid until the chicken is almost cooked. This could take another 9-11 minutes. At this stage the chicken should not be completely cooked as it will continue cooking when you put in the rice later.

  • Step 8

    Then add in the coriander and mint leaves and mix well.

  • Step 9

    Next, increase the heat to medium-high and add in the soaked rice along with the water in which it was soaked. Bring it to a boil. Add about a teaspoon salt or more if needed.

  • Step 10

    Once the rice comes to a boil, lower the flame, cover with a lid and cook until the water dries up and the rice is cooked.

  • Step 11

    Garnish with fresh coriander leaves and serve with fresh onion tomato mint raita!

  • Step 12

    Notes

    It’s always best to use chicken with bones in biryani ‘coz they are more juicer. If you are not a big fan of picking out bones from the chicken, add at least one piece with bone in and the remaining can be boneless. Also, as always, for a moist chicken use chicken thighs instead of breast pieces.

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