I have already mentioned how much i love biryani, they are like my favourite food in the entire world. And specially the layered ones they pack really a punch and the aroma, OMG it is heavenly.
You can check my biryani collections here.
This is one biryani which i made yesterday and it turned out so yummy, which i cannot wait to share with you all. Here i am with the post. I am calling this white chicken biryani because, there is no much spice going on this and the rice is white. Hope you will give this a try and let me know how it turns out for you..
Cooking Time : 1 hour
Marinating Time : 1 hour
Serves : 6 to 8
Oil – 1/2 cup
Onion – 2 large sliced thinly
Coriander Leaves – 1/2 cup chopped finely
Mint Leaves – 1/2 cup chopped finely
For Cooking Rice:
Basmati Rice – 1 kg
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 3 cm piece
Cardamom / Yelakai – 10
Cloves / Krambu – 6
Star Anise / Anasipu – 1
For Marination:
Chicken – 1 kg ( I used boneless chicken)
Curd / Thick Yogurt – 1.5 cup
Ginger Garlic Paste – 2 tblspn
Fennel Seeds / Sombu / Saunf – 1 tsp
Cinnamon / Pattai – 3 cm piece
Cardamom / Yelakai – 10
Cloves / Krambu – 6
Star Anise / Anasipu – 1
Coriander Leaves – 1/2 cup chopped finely
Mint Leaves – 1/2 cup chopped finely
Salt to taste
Cashews – 1/2 cup
Kishmish / Sultanas – 1/2 cup
Green Chillies – 15 chopped roughly
Garam Masala Powder – 3 tblspn
Method:
First marinate the chicken in the ingredients listed above for 1 hour.
Wash and soak basmati rice for 1 hour. Bring lots of water to a good boil, add in salt and the spices. Add in the drained rice and cook for 5 to 7 mins till the rice is 70 percent cooked, when you taste it, it should have a bite to it. Now drain this and set aside.
Now take a pot in which you are going to cook biryani. Heat oil and fry the onions till golden. Drain more than half of the onions and set aside.
In the remaining oil add the marinated chicken.
Spoon the 3/4 th of the rice in, spread tomatoes, half coriander and mint leaves then half of the fried onions. Now spoon the rest of the rice in and spread coriander, mint and fried onions.
Now cover this with foil, and a lid. Put this on a very low heat and cook for 30 to 35 mins. You can put this over a tawa and cook on a very low heat.
Once it is done, mix it well and serve hot.
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| Take all your ingredients..You dont need that saffron milk, i thought of adding it first, then i leaved it out. |
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| Take chicken in a bowl, i used boneless chicken |
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| add in ginger garlic paste |
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| and salt |
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| add in lots of green chillies, this is the only spicy ingredient |
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| add in mint and coriander leaves |
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| add in whole garam masala ingredients |
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| in goes some curd / yogurt |
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| add in cashews and raisans |
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| add in some garam masala powder |
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| mix well and leave to marinate |
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| Mean while bring lots of water to a boil, add in salt and whole garam masala |
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| add in soaked rice |
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| cook till they are 75 percent cooked |
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| drain and set aside |
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| fluffy rice..You can check the complete step by step pictures here |
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| Heat oil in a kadai |
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| add in onions |
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| cook till golden brown |
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| remove half of the onions |
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| In the remaining onions |
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| add in chicken |
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| spoon 1/2 of the rice |
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| spread over tomatoes |
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| Add in coriander and mint leaves |
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| spread over fried onions |
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| spoon some more rice |
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| and some fried onions, coriander and mint leaves |
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| cover with a foil |
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| put a lid and place it over a tawa on low heat for 35 to 40 mins |
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| now rice is done |
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| mix well |
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| enjoy |
nice recipe
Nice..
Hello Aarti.congrats on such a great blog.If I wanted to cook the biriyani for 3-4people (1/2 kg rice)what r the measurements like.
@Anonymousyou can halve the entire recipe
Does the chicken get burnt, will it get cooked properly
@aishwariyayes it will be cooked properly
This looks tempting Aarthi…very inviting clicks
arthi do u known how to cook hareesa (arbian dish ) and beef kachori