Easy chicken biryani

Name: Easy chicken biryani
Cuisine: Indian
Ingredients: 1 3/4 cup basmati long grain rice (washed and drained); 2 tbsp ghee (clarified butter); 1 1/2 tomato (finely chopped); leaves Mint; Oil to deep fry onion; Coriander leaves (optional); 1 large onion for biryani (finely chopped; 1 tbsp ginger garlic paste; 4 green chilies; 2 tsp turmeric; 3 tsp red chilli powder; 2 tsp coriander powder; 2 tsp garam masala; 1 tbsp yogurt; 2 tsp saffron; For cooking Rice; 6-8 cloves; 10-12 black pepper; 2 inches cinnamon; 2-3 green cardamon; 1 black cardamom; 4-5 -star anise; 2-3 bay leaves; 1/2 lemon juice; Salt; For Smokey charcoal flavor; charcoal; 1 tsp ghee/oil; small Katori

pragati @cook_14583716

Easy chicken biryani

pragati @cook_14583716

Saved

Ingredients

1 3/4 cupbasmati long grain rice (washed and drained)
2 large onions for frying
2 tbspghee (clarified butter)
1 1/2tomato (finely chopped)
leavesMint
Oil to deep fry onion
Coriander leaves (optional)
1large onion for biryani (finely chopped
1 tbspginger garlic paste
4green chilies
2 tspturmeric
3 tspred chilli powder
2 tspcoriander powder
2 tspgaram masala
1 tbspyogurt
2 tspsaffron
For cooking Rice
6-8cloves
10-12black pepper
2 inchescinnamon
2-3green cardamon
1black cardamom
4-5-star anise
2-3bay leaves
1/2lemon juice
Salt
For Smokey charcoal flavor
charcoal
1 tspghee/oil
small Katori

Saved

Steps

1

Marinate chicken with ginger garlic paste, salt, coriander powder, and yogurt. Keep marinated for a minimum half hour.
2

In a kadai heat oil to fry onion. Make a thin slice of 2 large onions. Deep fry on high initially and low the flame when they turn light brown. Fry them till golden brown on medium flame.
3

Keep a thick bottom vessel, pour in ghee. When it heats add marinated chicken cook till golden brown. Remove and keep aside. Make sure to put only pieces not the entire marination.
4

In the same vessel add onion and cook till translucent, followed by tomatoes. Let the tomatoes get soften.
5

Add cooked chicken and the marination and a little
6

In other pot boil 3 cups of water and drop all the spices mentioned in For cooking Rice.
7

Let it boil for 3 to 4 minutes. Remove all the spices from the boiling water and put rice for cooking.
8

Let be a flame on high for two minutes, slow down later to medium-low and pour lemon juice into it. Cook rice half cook.
9

Now spread fried onion and mint leaves on cooked chicken and layer with rice.
10

Again on rice spread saffron and chopped mint and coriander leaves and one teaspoon of ghee all over.
11

Cover and cook everything on low flame. Check after few minutes at intervals.
12

Once cooked place Katori on the cooked Biryani and put burning charcoal in it followed by ghee on it. Cover it so smoke should not escape. Keep covered till serving.
13

Serve with raita or curd.