Preparation time: 5 minutes

Cooking time: 15 minutes

Servings: 4

Ingredients:

For Chicken Masala:

  • Boneless Chicken (Cleaned Perfectly ) – 200 g
  • Yogurt – 2 tbsp
  • Ginger Piece – 1 inch
  • Garlic – 2-3
  • Green Chillies – 4
  • White sesame seeds – 1/2 tsp
  • Cashew nuts – 4-5
  • Almonds – 4-5
  • Salt as required
  • Red chilli powder – ½ tsp
  • Turmeric powder – 3/4 tsp
  • Coriander powder – 2 tsp
  • Garam masala powder – 1/2 tbsp
  • Lemon juice – 1 tsp
  • Thinly Chopped Fresh Coriander Leaves – 2 tbsp
  • Thinly Chopped Fresh Mint Leaves – 2 tbsp

For making Biryani:

  • Basmati Rice – 1-1/2 cups (Old is so good since it will give you a dry and moisture free biryani)
  • Thinly Chopped Onion – 1
  • Sliced Onion – 1
  • Thinly Chopped Green Chillies – 2
  • Turmeric powder – 11/2 tbsp
  • A pinch of red-orange food color ( Kesari Powder can be used as the alternative)
  • Coriander Leaves ( Thinly Chopped) – 2 tbsp
  • Mint Leaves (Thinly Chopped) – 2 tbsp
  • Oil – 4 tbsp
  • Chicken Eggs for additional taste (optional)
  • Pinch of salt as required

For Garam Masala:

  • Bay Leaf – 1
  • Kashmiri Red Chilli – 1
  • Cloves – 2
  • Black Peppercorns – 2
  • Green Cardamom – 1
  • Black Cardamom – 1
  • Cumin Seeds – 1/2 tbsp
  • Cinnamon Bits – ½ inch

How to make Easy Chicken Biryani Recipe:

  1. Cut the 200g chicken in to medium-sized pieces.
  2. Add Sesame seeds, Cashew nuts, almonds, Green hyderabadi egg biryani recipe Chilles, Garlic and Ginger in the mixer grinder and grind to a smooth paste.
  3. Mix the medium-sized chicken pieces, yogurt and the smooth paste grinded above, turmeric, coriander powder, lemon juice and keep the chicken in the refrigerator for 2 hours. Mix very well and cover the bowl.
  4. Wash the 1 ½ cup of Basmati Rice and boil them with 4 cups of water. Add a little amount of salt while boiling the rice.
  5. With enough oil in pan, deep fry the onion until it reaches a brownish colour.
  6. Add whole garam masala with 2 tbsp of oil in a non-stick pan. Add thinly chopped onion and green chillies to the mixture and sauté for few seconds.
  7. Mix the refrigerated chicken and the masala paste and stir it with a low flame for 5-6 minutes.
  8. Mix the boiled basmati rice over the chicken. Add salt as required and turmeric powder.
  9. For additional flavoring, add chopped coriander and mint leaves and kesari powder which gives a traditional biryani color.
  10. Add boiled eggs to the biryani and serve hot to 4 people with mixed pickle and onion wedges.

 

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