SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Clean & wash the chicken pieces. Drain the water or pat dry.

Slice the onions and tomatoes. Slit 6 green chillies.

Chop 1 cup coriander leaves and 1 cup mint.

Whisk the yogurt and set aside.

Wash & soak the Basmati Rice for 30 mins.

Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. Fry on high heat for around 12 mins till the onions are light brown.

Add the ginger garlic paste and fry on low heat for 2 mins.

Now add the chicken pieces, mix and fry on high heat for 2-3 mins.

Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.

Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.

Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.

Cook on low heat for 2 mins till oil separates. Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.

Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat. Once the water starts to boil or bubble, add Shah Jeera, Green cardamom, Cloves, Cinnamon and Salt. Stir it well to dissolve the salt completely.

Once the water starts boiling, add the strained basmati rice & stir it well. Continue to boil it on high heat, stirring few times very gently to not break the rice.

After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.

Take a heavy bottom pan and spread half the cooked rice as the 1st layer. Now spread the cooked chicken with gravy on top of the rice uniformly. Next, spread the balance rice as the top layer.

Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins. Allow it to rest for around 20 mins.

Once you open the lid, mix the chicken and rice evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens