Simple Chicken Biryani
Simple Chicken Biryani
Ingredients
- 500 grams chicken
- 1 1/2 cups boiled rice, 80% cooked
- 50 grams biryani masala
- 1 tablespoon whole garam masala
- 4-5 tomatoes, chopped
- 1 big onion, thinly sliced
- as needed fresh coriander leaves
- 1 tablespoon chilli flakes
- as needed salt
- 1/2 cup yogurt
- 1 cup oil
- 2 tablespoons ginger garlic paste
- 5-6 green chilli, whole
Instructions
- 1
Deep fry the thinly sliced onion in 1 cup of oil until golden brown and crispy. Be careful not to let them turn dark, as this can make the biryani taste bitter. Remove the fried onions from the oil and set aside.
⏱️ 10 min
- 2
Take 1/2 of the oil used for frying the onions and add it to a large pot. Add the 500 grams of chicken pieces, 2/3 of the fried onion, 2 tablespoons of ginger garlic paste, and 1 tablespoon of whole garam masala. Mix everything together.
⏱️ 5 min
- 3
Cook the chicken mixture until the chicken changes color and starts to brown. Then, add 50 grams of biryani masala, salt as per taste, and 1 tablespoon of chilli flakes. Mix well to coat the chicken with the spices.
⏱️ 7 min
- 4
After 5 minutes, add the 4-5 chopped tomatoes and 5-6 whole green chillies. Continue mixing until the tomatoes soften and a smooth texture forms.
⏱️ 8 min
- 5
Add 1/2 cup of yogurt to the pot and keep stirring until well combined. Add a small amount of water if the mixture becomes too dry.
⏱️ 5 min
- 6
Once the chicken mixture is cooked, sprinkle fresh coriander leaves over it. Then, evenly spread the 1 1/2 cups of 80% cooked boiled rice on top of the chicken mixture. Garnish the top layer of rice with additional fresh coriander and the remaining fried onion.
⏱️ 5 min
- 7
Cover the pot tightly with a cloth and a lid to seal it, creating a 'dum' effect. Let it cook on a low flame for 20 minutes.
⏱️ 20 min
- 8
After cooking, gently mix the biryani to combine the rice and chicken layers. Serve the biryani warm, optionally with a side of raita or chutney.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Chicken Biryani
- 500 grams chicken
- 1 1/2 cups boiled rice, 80% cooked
- 50 grams biryani masala
- 1 tablespoon whole garam masala
- 4-5 tomatoes, chopped
- 1 big onion, thinly sliced
- as needed fresh coriander leaves
- 1 tablespoon chilli flakes
- as needed salt
- 1/2 cup yogurt
- 1 cup oil
- 2 tablespoons ginger garlic paste
- 5-6 green chilli, whole
Instructions
- 1
Deep fry the thinly sliced onion in 1 cup of oil until golden brown and crispy. Be careful not to let them turn dark, as this can make the biryani taste bitter. Remove the fried onions from the oil and set aside.
⏱️ 10 min - 2
Take 1/2 of the oil used for frying the onions and add it to a large pot. Add the 500 grams of chicken pieces, 2/3 of the fried onion, 2 tablespoons of ginger garlic paste, and 1 tablespoon of whole garam masala. Mix everything together.
⏱️ 5 min - 3
Cook the chicken mixture until the chicken changes color and starts to brown. Then, add 50 grams of biryani masala, salt as per taste, and 1 tablespoon of chilli flakes. Mix well to coat the chicken with the spices.
⏱️ 7 min - 4
After 5 minutes, add the 4-5 chopped tomatoes and 5-6 whole green chillies. Continue mixing until the tomatoes soften and a smooth texture forms.
⏱️ 8 min - 5
Add 1/2 cup of yogurt to the pot and keep stirring until well combined. Add a small amount of water if the mixture becomes too dry.
⏱️ 5 min - 6
Once the chicken mixture is cooked, sprinkle fresh coriander leaves over it. Then, evenly spread the 1 1/2 cups of 80% cooked boiled rice on top of the chicken mixture. Garnish the top layer of rice with additional fresh coriander and the remaining fried onion.
⏱️ 5 min - 7
Cover the pot tightly with a cloth and a lid to seal it, creating a 'dum' effect. Let it cook on a low flame for 20 minutes.
⏱️ 20 min - 8
After cooking, gently mix the biryani to combine the rice and chicken layers. Serve the biryani warm, optionally with a side of raita or chutney.
⏱️ 5 min