Chicken Biryani

Courtesy - Alzeyne

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Yummy

To prep
1 hr30 min
To cook
1 hr
Level
Medium
Servings
2

Ingredients

Rice
Water
Oil
Salt
Lime Juice
Milk
Kewra
Saffron strands
Food colour - Optional
Potatoes
Sliced onions
Whole garam masalas (peppercorn, cinnamon, cardamom, bay leaves, cloves)
Ginger garlic paste
Slit green chillies
Finely chopped tomatoes
Boneless chicken thigh
Chopped prunes
Red chilli powder
MDH Bombay biryani masala
Curd
Chopped Coriander
Mint Leaves
Fried Onions
Cucumber
Sugar

Method

Step 1
60 mins

Rice:

Wash and soak rice for 30 mins in water.

Boil water in a large utensil, add oil and sufficient salt (you should be able to taste the salt in the water), a little lime juice.

Once the water comes to a boil, add in the drained rice and cook until the rice is 3/4th cooked (until the rice grains begin to dance up the surface.

Drain the water off and keep the rice aside

Step 2
10 mins

Liquid:

Take some milk, water, little kewra water in a small bowl. Add a few saffron strands, little food coloring (optional). Mix it all together and keep aside

Step 3
20 mins

Prep the potatoes:

Cut largish cubes of potatoes (3 large potatoes), sprinkle little water and salt and lightly cover and cook in the microwave for 10 minutes.

Step 4
30 mins

The meat preparation:

Take some oil in a utensil. Add lots of thinly sliced onions (I used 3 large onions) to the oil. Sprinkle some salt over the onions. Keep stirring and cook until the onions turn golden brown. (Remove some of the onions aside for garnishing later).

Add some whole garam masalas (peppercorn, cinnamon, cardamom, bay leaves, cloves), ginger garlic paste, a few slit green chillies, some finely chopped tomatoes and cook until the tomatoes cook through. Add the boneless chicken thigh pieces in.Add in the boiled potatoes. Add in lots of chopped prunes into the mix. Add red chilli powder, MDH Bombay biryani masala and mix it all well. Now add some curd, cover and cook on a low flame, until the curd is well incorporated and oil rises up.

Step 5
30 mins

In a large bottomed utensil, add some oil (1 tbsp) at the bottom (I use rice bran oil to make biryanis - less greasy), then add a layer of rice, sprinkle some of the liquid mix, fried onions, chopped coriander and mint leaves. Now add a layer of the cooked chicken and potato gravy. Then top that with another layer of rice. Sprinkle the remaining fried onions, chopped coriander and mint leaves. Cover and cook on a lot flame (dum) for 30 mins (high flame for the first 10 minutes and then very low for the next 20 mins. Leave the lid on for another 10-15 mins after you turn off the flame, by this time your home will be filled with the mesmerising fragrance of the biryani.