Chicken Biriyani

Not sure what to make for lunch? This Chicken Biriyani is very aromatic, fragrant and tempting to eat. This will be a family favourite, this easy Chicken Biryani is not too spicy and easy to make for a family gathering or special lunch. 

Ingredients

For the chicken marination

600g of chicken with bones

1 tbsp ginger garlic paste

1 large onion (thinly sliced and deep fried until golden)

1/2 cup chopped tomatoes

1/2 tsp turmeric

1 tbsp red chili powder

1 cup yoghurt/curd (whipped)

1/4 cup mint leaves, coriander leaves and 2 green chilies (crushed together)

For the Rice

300g basmati rice

2 litres water

salt as required

2 tbsp ghee

1 tsp oil

2 bay leaves

3 cardamom pods

1 inch cinnamon

For the chicken gravy

3 tbsp oil

2 tsp ghee

2 potatoes (peeled)

3 cardamom pods

4 cloves

1 inch cinnamon stick

2 bay leaves

2 boiled eggs

1/2 cup water

1 tbsp Garam masala powder/ Biriyani masala powder 

2 whole green chilies (slit)

For Garnish

1 large onion (sliced and deep fried until golden)

fresh mint leaves

Fried cashews and plums 

Directions

1. Marinate the chicken by adding whipped yogurt, ginger garlic paste, salt, turmeric powder, red chilli powder, fried onions, crushed mintleaves, coriander leaves & green chilies and chopped tomatoes. Mix it nicely and set aside atleast for an hour. 
2. Wash the rice and soak it in water for about half an hour. 
3. In a pan heat oil then add some ghee and once it hot, add the bay leaves, cloves, cinnamon stick, garam masala powder, peeled potatoes and whole green chilies. Cook until the potatoes turn golden brown.
   

   
4. Once the potatoes are golden, add the marinated chicken into the pan and mix well, then add water.Cover it with a lid and cook on medium flame till its done
5. To cook the rice, in a pan add ghee and oil once it heats up add the cardamom pods, cinnamon stick and bay leaves and lower the flame and add water and salt.
6. Add the washed and soaked rice to the boiling water and let it cook on high flame. When it's 3/4th cooked drain the rice.
7. Place two boiled eggs into the chicken gravy and cover with lid on it and cook it on high flame.
   

   
8. Then take out half of the chicken gravy with pieces out. Place half of the semi cooked rice and then layer with chicken gravy and finally end it by placing the remaining rice. Sprinkle some melted ghee on top.
9. Close tight and cook the layered biriyani on very low flame for 15 minutes. 
10. Garnish it with fresh mint leaves, fried onions, cashews and plums. 
11. Chicken Biryani is ready to be served. Serve hot! Enjoy!