Easy Chicken Biryani
Chicken Biryani is a beautifully flavoured rice dish that is often layered with a spiced chicken/mutton/beef/vegetarian gravy and rice that is infused with whole spices. Traditionally, a chicken biryani involves a lot of steps including marinating the meat, frying the vegetables for layering, loads of coriander and mint leaves, fried eggs, saffron milk etc. My version is a simplified recipe that gives you those exquisite flavours.
Serve with some plain yoghurt and lemon pickle or kachumbari.
1 whole chicken, cut into pieces
1 cup plain yoghurt
1/2 cup tomatoes, chopped
1 tbsp ginger garlic paste
1 tsp chili powder
1/2 tsp turmeric powder
1 cup fried onions (fry until brown and crisp)
Salt to taste
2 tbsp oil
8-10 black pepper corns
1 cinnamon stick
2 bay leaves
2 potatoes, cut into 1 inch pieces
1 tsp cumin seeds
2 boiled eggs
2 1/2 cups Daawat Basmati Rice (80% cooked), add whole spices to flavour the rice while cooking
Mint leaves, for garnishing
In a bowl mix together chicken, yoghurt, tomatoes, fried onions, chili powder, turmeric powder, ginger garlic paste and salt. Set aside.
Heat oil in a heavy bottomed pan, add the whole spices and toss for a few seconds.
Add the potatoes and cook for 3-4 minutes or until the potatoes have a slight brown colour on them. The intention is not to cook the potatoes but to sear.
Add the cumin seeds and toss for 30 seconds.
Add the chicken mixture into the pan and stir. Cover and let cook for 25-30 minutes or until the chicken is no longer pink inside.
Add the eggs and layer the rice on top of the chicken, cover and let steam on a medium flame for 8 minutes.
Lightly mix the rice and chicken, garnish with mint leaves and serve.
I love your recipes they are wow .
Thank you Judy 🙂