Quick and Easy Chicken Biryani
My quick and easy version to cook a flavourful version of a Chicken Biryani.
Ingredients
- 3 tbsp Oil sunflower oil
- 2 cups Basmati rice cooked half done and set aside
- 3 Potatoes cubed and steamed with 1/2 teaspoon turmeric powder
- 3 tbsp garlic and ginger paste
- 1 bay leaf
- 2 cinnamon sticks
- 4 cloves
- 1 tsp jeera (cumin) seeds
- 1/2 tsp black peppercorns
- 3 large onions sliced
- 2-3 dried red chillies
- 1 kg chicken cut into pieces
- 1 tsp soomph (fennel) powder
- 1 tsp kasuri methi
- 1 tsp dhania (coriander) powder
- 1 tsp jeera (cumin) powder
- 2 tsps chilli powder more if you prefer the heat
- 1 tsp turmeric powder
- 2 tbsp tomato paste
- a dash of water
- 1/2 cup chopped mint
- few sprigs curry leaves
- 250 grams frozen peas
- 1 cup thick yoghurt
- 1/2 cup chopped dhania
- 2 tbsp butter
- 1/2 cup water
- salt to taste
Instructions
- Steam you potatoes and set aside
- Cook your rice until it just over half done and set aside
- Add oil to a large pot on medium heat
- Fry the steamed potatoes until golden, remove and set aside
- Add the garlic and ginger and fry for about a minute
- Add in the whole spices - fry for a minute
- Add dried red chillies
- Add onions and fry until golden. Remove about 1/2 cup of the onions once the onions have turned golden brown - set aside
- Add the chicken and salt
- Next add the ground spices and allow to simmer for a few minutes- you might need to add a few drops of water
- Add chopped mint and curry leaves, followed with the tomato paste with a dash of water- cook for a few minutes
- Add peas and yoghurt and combine wellAllow it to simmer for a few minutes
- Layer the fried potatoes onto the chicken and add more chopped mint
- Top with the rice
- Add the fried onions, blobs of butter and chopped coriander
- Steam on the stove top on low for about 15-20 minutes
- NB- check the side of the pot, by slotting a spoon gently into the rice to see if the water has dried, then it’s done!Serve with raita and carrot salad.