Quick Chicken Biryani

Quick Chicken Biryani

It’s a modified chicken biryani with out yogurt marination, no long preparation and relatively quick. This recipe I adopted from one of my friend. She doesn’t like to do all lengthy preparation for traditional dum biryani and want to make it quick yet not compromise on taste. In this recipe onion plays most important part where its sweetness and burnt flavor give that unique biryani taste. In this recipe you no need to marinate chicken overnight and wait for next day to taste your ultimate divine eating experience.

Ingredients:

500 gm boneless chicken thighs, cut into medium size pieces

300 gm basmati rice

2.5 medium onions vertically sliced

3 medium tomatoes, diced

4 tbsp ghee

1 inch cinnamon

2 bay leaves

6 cloves

5-6 black peppercorns

1 tsp cumin seeds

4 green cardamoms

3 green chilies (optional)

1½ tbsp ginger garlic paste

¼ tsp turmeric powder

3 tbsp biryani masala

3 tsp chili powder

1½ tsp gram masala powder

1 tsp coriander powder

½ tsp cumin powder

¼ cup fried onion (optional)

Handful mint leaves

Handful coriander leaves

Salt as per taste

For rice:

1 tsp shahi jeera/cumin seeds

2 bay leaves

1 tbsp leman juice

2 tsp oil

salt

Direction

1. Soaked rice in water for 30 min.

2. Marinate chicken with ½ tsp ginger-garlic paste, chili powder, 1tbsp biryani masala, ½ tsp garam masala and salt. Keep it aside for 30 minutes.

3. In a sauce pan heat up 3 tbsp ghee and add whole spices cinnamon, cloves, black peppercorns, bay leaves, cumin seeds, green cardamoms and sauté for some time.

4. Add chopped onions sauté well till it turns golden brown. You should add enough ghee or oil to make it very well caramelized. Add ginger-garlic paste and sauté well.

5. Add dice tomatoes and green chilies, cook very well for next 3-4 minutes.

1. Season with biryani powder, red chili powder, turmeric powder and garam masala and salt. Mix well and cook tomatoes until it start to leave oil.

2. Add marinated chicken, and mix well for a minute. Cover and Cook for 5-10 minutes. Add 3-4 tbsp water id needed.

3. Cook chicken well in all masalas, tomato and onion gravy until it start leaving oil and chicken cook completely (try not to add too much water).

4. In another pot bring water to boil. Add shahi jeera, bay leaves and salt (taste water, it should be slightly saluted then normal).

5. Add lemon juice and rice. Cook rice for 5.7 minutes or until it half cooks (70-80% cook).

6. Drain rice and keep it a side.

7. Grease baking tray with ghee or oil, spread prepared chicken to bottom and arranges all chicken pieces evenly in a tray.

8. Top chicken with half cook rice and fried onions, mint leaves and coriander leaves, sprinkle some garam masala and 1 tbsp ghee on top.

9. Cover the tray properly and baked in oven for 40 min on 350 degree Fahrenheit temperature.

10. You can also dum biryani in normal handi or saucepan and slow cook on low flame for 30-40 min.(Put flat pan between handi and flame, so that biryani should not burnt with access heat)

11. Served hot with yogurt raita.