Chicken Biryani

Chicken Biryani

Ingredients

  • Basmati Rice: 6 rice cooker cups
  • Chicken: 3lbs
  • Ginger garlic paste: 6tbs
  • Cilantro: 1 cup
  • Mint: 1 cup
  • Fried onions: 1/2 cup per lb
  • Lemon juice: 1/4 cup
  • Oil: 1/2 cup (You can replace 1/4 cup with Ghee)
  • Curd: 1 1/4 cup

NOTE

Measurement for rice is as based on standard rice cooker cup.
Optional

Dry Masala for Rice to be added while boiling it (Adjust the quantity based on rice quantity)

NOTE

Adding these is completely optional. This is just for added flavor. If you are skipping this step, add Flavz Biryani Masala to the rice while boiling.
  • Elaichi - 2 per 1 cup rice
  • Bay Leaves – 1 per 1 cup rice
  • Javitri – ½ per 1 cup rice
  • Green Chilli – ½ per 1 cup rice (If you want more spice)
  • Cloves - 2 per 1 cup rice
  • Cinnamon - 1 inch per cup rice
  • Star Anise – 1/2 per 1 cup rice
  • Shah Jeera - 1/4 spoon per 1 cup rice
  • Oil/Ghee – 1 tbsp per 3 cup rice
  • Cilantro – ½ cup per 3 cup rice
  • Mint – ½ cup per 3 cup rice
  • Salt – As per taste (Add per rice quantity)

Marination

  1. Mix curd, oil, ginger garlic paste, cilantro, mint, fried onions, lemon juice, Flavz biryani masala (add masala depending on your palate), green chilli paste (Optional) and salt as per taste.
  2. Mix the meat to the above mixture. Keep it aside for at least 40mins. Overnight in fridge preferred.

Method

  1. Soak basmati rice for at least 15mins or overnight.
  2. In Boiling water, add all ingredients listed under “Dry Masala for Rice” except Cilantro, Mint & Ghee/Oil.
  3. After 5-10 mins, add soaked rice, cilantro, mint & ghee.
  4. Cook the rice till it is 80% done (Squash few grains to determine if it is done. If it breaks then it is not done, it should go flat with little mushiness) Eg: soaked poha texture
  5. Now put the marinade in the pot you will use for dum and let it cook for 10mins while you do step
  6. Now put rice on top of chicken and then layer it with mint, cilantro, fried onions and ghee.
  7. Put on dum on very low flame for about 30mins until u see steam seeping. Then turn off the stove in next 5-10mins. Leave it for 10-15mins before you open the lid. (The heat and time vary depending on your cooking appliance. The above time is for gas appliance)

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