Preparation time: 5 minutes
Cooking time: 15 minutes
For Chicken Masala:
Boneless Chicken (Cleaned Perfectly ) – 200 g
Yogurt – 2 tbsp
Ginger Piece – 1 inch
Garlic – 2-3
Green Chillies – 4
White sesame seeds – 1/2 tsp
Cashew nuts – 4-5
Almonds – 4-5
Salt as required
Red chilli powder – ½ tsp
Turmeric powder – 3/4 tsp
Coriander powder – 2 tsp
Garam masala powder – 1/2 tbsp
Lemon juice – 1 tsp
Thinly Chopped Fresh Coriander Leaves – 2 tbsp
Thinly Chopped Fresh Mint Leaves – 2 tbsp
For making Biryani:
Basmati Rice – 1-1/2 cups (Old is so good since it will give you a dry and moisture free biryani)
Thinly Chopped Onion – 1
Sliced Onion – 1
Thinly Chopped Green Chillies – 2
Turmeric powder – 11/2 tbsp
A pinch of red-orange food color ( Kesari Powder can be used as the alternative)
Coriander Leaves ( Thinly Chopped) – 2 tbsp
Mint Leaves (Thinly Chopped) – 2 tbsp
Oil – 4 tbsp
Chicken Eggs for additional taste (optional)
Pinch of salt as required
For Garam Masala:
Bay Leaf – 1
Kashmiri Red Chilli – 1
Cloves – 2
Black Peppercorns – 2
Green Cardamom – 1
Black Cardamom – 1
Cumin Seeds – 1/2 tbsp
Cinnamon Bits – ½ inch
How to make Easy Chicken Biryani Recipe:
Cut the 200g chicken in to medium-sized pieces.
Add Sesame seeds, Cashew nuts, almonds, Green Chilles, Garlic and Ginger in the mixer grinder and grind to a smooth paste.
Mix the medium-sized chicken pieces, yogurt and the smooth paste grinded above, turmeric, coriander powder, lemon juice and keep the chicken in the refrigerator for 2 hours. Mix very well and cover the bowl.
Wash the 1 ½ cup of Basmati Rice and boil them with 4 cups of water. Add a little amount of salt while boiling the rice.
With enough oil in pan, deep fry the onion until it reaches a brownish colour.
Add whole garam masala with 2 tbsp of oil in a non-stick pan. Add thinly chopped onion and green chillies to the mixture and sauté for few seconds.
Mix the refrigerated chicken and the masala paste and stir it with a low flame for 5-6 minutes.
Mix the boiled basmati rice over the chicken. Add salt as required and turmeric powder.
For additional flavoring, add chopped coriander and mint leaves and kesari powder which gives a traditional biryani color.
Add boiled eggs to the biryani and serve hot to 4 people with mixed pickle and onion wedges.