Chicken Biryani - Recipe

Ingredients for Chicken Biryani

- Chicken - ½ Kg
- Mint Leaves - 150 gms
- Cinnamon stick – 1-2 inch
- Bay leaves -2
- Cumin (Jeera) – 1Teaspoon (tsp)
- Cardamoms (elaichi) – 4-5
- Poppy seeds (khas khas)- 1tsp
- Star anise – 3
- Black pepper- 7-8
- Cloves- 10-12
- Ginger – 2 inches
- Garlic – 10 cloves
- Curd – 2-3 tablespoons
- Tomato – 1
- Lemon – 1
- Green chili-1
- Onions -3
- Basmati Rice – 1 glass (200 gms approx.)
- Salt – 1-2 tsp
- Red chili powder – 1 tsp
- Turmeric powder- ½ tsp
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Cooking Oil – 4 tablespoons
- Ghee – 2 tablespoons

Recipe

1. Soak 1 glass of biryani rice in 2 glass of water for 20 minutes.

2. Chop Onions & Tomato into medium size. Cut half onion into thin strips to be deep
fried.
3. For making Biryani Masala, grind 2 cinnamon sticks, 1 star anise, 3 cardamom, 5-7
cloves, 4 pepper, white poppy seeds (khas khas) 1 tsp, jeera 1tsp, into a jar and make
them into a powder.
4. Boil 2 Glass of water and then add to it, 1 tablespoon of oil, pinch of salt, 1 Bay
leaves, 1-star anise and pre-soaked rice. Cook it on medium flame and partially
covered, till it is half cooked.
5. Meanwhile, put a pan or deep vessel on medium flame and heat 1 tablespoon of
Ghee and 3 tablespoons of Oil
6. In heated Oil, add 1 bay leave, 1 star anise, cinnamon stick (patta),2 pepper, 2
cardamom, 4 cloves
7. Once cracking sound starts, add chopped onions and sauté it till golden brown.
8. After that add to pan, one chopped green chili, mint leaves, ginger-garlic paste and
sauté. Then add chopped tomato, biryani masala 1 and ½ teaspoon. Add some more
 mint leaves and stir well the mixture on medium flame to avoid over frying of
masala.
9. After that add chicken, 1 tsp chili powder, ½ tsp turmeric powder (haldi), ½ tsp
coriander powder (dhaniya), ½ tsp cumin (jeera) powder, 2 tablespoon of curd, 2
tablespoon of lemon juice and mix well for even distribution of masala. Then add
one glass of water. Add 1 tsp salt or as per taste. Cover pan with a lid. Let the chicken
cook for 10-15 minutes on medium flame.
10. Keep deep fried onions ready.
11. When chicken is cooked, take another kadai or big vessel on low flame and add 1tsp
of ghee.
12. Once ghee melts, add one layer of half cooked rice in kadai. Above it, add one layer
of chicken. Again, add another layer of rice on it. Now add fried onions and mint
leaves . Above that add another layer of chicken. Add final layer of rice above it and
rest of fried onions as garnish. Close the lid and let it cook for another 5-10 minutes.
13. After 5 mins, check whether the rice is cooked. If it is cooked then the chicken
biryani is ready. It can be served with raita (curd).