Chicken Biryani
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Ingredients
  • 1 kg Rice (soaked for 30 min, boiled)
  • 1 kg Chicken
  • 4 Onion (medium size and thinly sliced)
  • 3-4 Tomato (chopped)
  • 2-3 tbsp Lemon (juice)
  • 3 Green chili (chopped)
  • 1 cup Yogurt
  • 2 tbsp Ginger garlic paste
  • 3 tbsp Tandoori masala (for marination)
  • few pinches Yellow food color (dissolved in 2 tbsp milk)
  • 1/2 packet Biryani masala
  • 5-6 Dry plum
  • 6-7 seeds Tamarind
  • Mint (fresh leaves for layering)
Instructions
  1. Take a wok. Heat the oil for frying. Fry the onion and let them to be crisp by spreading in open dish.
  2. Marinate the chicken with ginger garlic paste ,4 tablespoon yogurt and tandoori masala to add extra flavor in chicken.
  3. Take a bowl add yogurt, biryani masala, plum and tamarind, give a mix.
  4. Fry the chicken in a wok and remove form oil.
  5. In a separate wok add oil. Throw in tomatoes, green chili. Stir till the tomatoes get mushy. Add chicken and cook for 3-4 minutes. Add the yogurt mix and cook for more 10-15 minute, cover with lid and let it for 4-5 minutes. Remove from heat.
  6. Take a pot and start layering. First grease the bottom with oil. Spread chicken masala layer, sprinkle onions on top ,few mint leaves and rice on top. Repeat the procedure two times. Top with chicken masala layer, fried onion , mint leaves and food color drops.
  7. Cover and cook for 10-15 on very low heat.
Recipe Notes

Biryani masala is optional, but in my books its crucial. It adds rich aroma to dish. Rice should not be full boiled. Leave the 1/3 of grains half cooked. Potatoes can be added as per choice. Half  boil the potatoes and fry them with chicken  masla.