Ingredients
Scale
For cooking Rice
Measurements Used – 1 cup = 250 ml
- 2.5 cups (625 ml) basmati rice
- 3¾ cups water
- ¼ cup ghee
For the gravy
- 1 kg chicken with bone
- 4 tablespoon peanut oil
- 3 stick cinnamon
- 5 cardamom
- 5 cloves
- 5 medium onion, sliced
- 3 medium tomatoes, chopped
- 2 pod garlic
- 3 inch piece ginger
- 5 green chillies, slit
- 1 tablespoon salt
- 1 tablespoon red chilli powder
- 2 tablespoon coriander powder
- ½ cup plain yogurt
- Juice of a small lemon
Herbs for layering
- 15–20 mint leaves, coarsely chopped
- 6–7 sprigs coriander leaves, coarsely chopped
- orange food color (optional)
Instructions
- Soak basmati rice in water for 15 minutes. You can cook the rice in a rice cooker or a pressure cooker. If cooking in a pressure cooker, then cook in medium flame and switch off the flame after 2 whistles. Immediately release the pressure and cool it on a plate. Once cool, mix some ghee into the rice to thoroughly coat. Set aside.
- Heat oil in a pan and add in the cloves, cardamom and cinnamon sticks. Add in the sliced onions and fry till soft.
- Add in the chopped tomatoes and the ginger garlic paste, fry till the tomatoes are soft. Add in the coriander powder, chilli powder, green chillies, curd and salt. Fry for a minute to combine. Add in the chicken pieces and allow it to cook. Do not add any water.
- Cook the chicken until tender and the gravy has thickened. Once the gravy has thickened, add in the lemon juice and switch off the flame.
- Layer the biriyani. Take a big bowl and add a layer of chicken gravy at the bottom.. Add in a layer of rice. Finally, Sprinkle some chopped mint leaves and coriander leaves. Repeat the layering process, until all the rice and gravy has been used. Tightly cover it with an aluminium foil and close it with a lid. Place the biryani bowl in a preheated 400 degree F oven for 30 minutes.
- Serve hot.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Biryani
- Cuisine: South Indian