Chicken Biryani

Prep: 20 mins

Prep: 20 mins

Cook: 35 Mins

Cook: 35 Mins

Total Time: 55 mins

Total Time: 55 mins

Yield: 3-4 Servings

Yield: 3-4 Servings

INGREDIENTS:

  • 1½ cups Daawat Basmati Rice
  • 300 g chicken, cut into pieces
  • 2 tbsp oil or ghee
  • 1 bay leaf
  • 1 cinnamon stick
  • 2–3 green cardamom pods
  • 3–4 cloves
  • 1 onion, thinly sliced
  • 1 tsp ginger-garlic paste
  • 1 tomato, chopped
  • ½ cup curd (yogurt)
  • 1 tsp biryani masala
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2½ cups water
  • Fresh coriander leaves, chopped
  • Fresh mint leaves
  • A few strands saffron soaked in milk (optional)

Cook:

  1. Rinse Basmati Rice thoroughly and soak for 20–30 minutes. Drain and keep aside.
  2. Heat oil or ghee in a deep pan. Add bay leaf, cinnamon, cardamom and cloves. Sauté until aromatic.
  3. Add sliced onions and cook until golden brown.
  4. Stir in ginger-garlic paste and sauté for 1 minute.
  5. Add chicken pieces and cook for 4–5 minutes until lightly browned.
  6. Add chopped tomatoes and cook until soft.
  7. Mix in curd, turmeric powder, red chili powder, biryani masala and salt. Cook until the chicken is partially cooked and well coated with the spices.
  8. Add the soaked rice and gently mix.
  9. Pour in water, cover and cook until the rice is tender and the chicken is fully cooked.
  10. Garnish with mint leaves, coriander leaves and saffron milk (optional). Serve hot.