Step Description Ingredients
1 Marinate the chicken. In a large mixing bowl, combine boneless chicken pieces, turmeric powder, coriander powder, chili powder, garam masala powder, salt, and yogurt. Set aside for 30 minutes. – 300 grams Boneless chicken
– 1 teaspoon Turmeric powder
– 1 teaspoon Garam masala powder
– 1 teaspoon Red Chilli powder
– 2 teaspoon Coriander Powder
– 1/2 cup Curd (Dahi / Yogurt)
– Salt (to taste)
2 Thinly slice and brown the onions until golden. Use half in the recipe and reserve half for garnishing. – 1 Onion
3 Make a paste of ginger, garlic, and green chillies. Set aside. – 5 cloves Garlic
– 2 inch Ginger
– 2 Green Chillies
4 Prepare homemade tomato puree as per the recipe and keep aside. – Homemade tomato puree
5 Wash and parboil the rice with whole spices (cloves, cardamom, cinnamon, bay leaf) until 70% cooked. – 1 cup Rice
– Whole spices for boiling
6 In a heavy-bottomed pot, heat oil, add the ginger-garlic-chilli paste, and sauté until the raw smell goes away. Add the sliced onions (from step 2) and sauté until they are soft. – Oil (for cooking)
– Ginger-garlic-chilli paste
– Browned onions
7 Add the marinated chicken to the pot. Sauté for 4 to 5 minutes until well coated and aromatic. – Marinated Chicken (from Step 1)
8 Incorporate the tomato puree and additional whole spices (star anise, mace). Sauté for a couple of minutes. – Tomato puree
– Star anise
– Mace
9 Begin layering by adding a layer of parboiled rice over the chicken. Drizzle saffron infused in warm milk over the rice. Repeat layers if necessary. – Parboiled Rice (from Step 5)
– Saffron strands soaked in warm milk
10 Add coconut milk and sprinkle chopped mint leaves over the top layer. Cover and cook on a low flame for 20-25 minutes. – 1 cup Coconut milk
– Mint Leaves
11 Let the biryani rest for 10-15 minutes after cooking. Then fluff up the biryani with a fork and stir gently.
12 Garnish with the reserved browned onions, chopped coriander, and mint leaves. Serve with cucumber raita or a salad. – Reserved browned onions
– Chopped coriander
– Mint leaves
Share This