A quick and easy Chicken Biryani recipe that can be made within an hour. I have used basmati rice and whole spices in preparing this chicken biryani. I wanted it to be a one-pot meal and I prefer my rice to be fluffy. So to avoid turning the rice mushy, I did not soak the rice beforehand while making this recipe.
Ingredients:
- 750 grams Chicken
- 1/4 cup Curd or Yoghurt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt or as needed
- 30 grams Garlic
- 30 grams Ginger
- 5-6 Green chillies
- 1/4 cup Ghee/Clarified Butter
- 1 Mace flower
- 2 inches Cinnamon stick
- 4 Cloves
- 2 Star anise
- 3 Cardamom pods
- 3-4 Bay leaves
- 1/4 teaspoon Nutmeg
- 1 Onion, sliced
- 1 Tomato, sliced
- 1/4 cup Coriander leaves, roughly chopped
- 1 1/2 Basmati rice
- 1 1/2 cup Water(*refer notes)
Preparation:
Take yoghurt, half a teaspoon of salt and turmeric in a bowl and mix. Marinate the chicken pieces in the mixture for about 30 minutes. In a blender add garlic, ginger and green chillies and grind it to a paste.
Heat ghee in a pressure cooker and add mace flower, cinnamon stick, cloves, star anise, cardamom pods, bay leaves and nutmeg. Fry the spices till it turns aromatic without burning them. Add the sliced onions and fry them till they turn translucent.
Add the ginger, garlic and green chilli paste. Sauté till the raw smell leaves. Add in the marinated chicken pieces and stir through. The chicken will leave out water and the colour of the meat changes from pink to white as it cooks. Now add the sliced tomatoes and coriander leaves.
Wash and add the rice along with water and salt. Cover and cook on a medium to high heat. Cook for 5 minutes after the steam comes out. Let it rest for 5 minutes and then release the steam manually. Open the lid and fluff it up.
Serve it hot with raita and salna.
Notes:
- Check the water level in the cooker before adding water. The water level may vary depending on the meat and the curd or yoghurt that you use. Add more or less based on yours.
