Chicken Biryani

I have one word for this Biryani - Delicious!!! This dish is bursting with flavor and quick to make. Dum biryani is in rage these days, but I like this version better. The same method can be made with lamb, with a slight variation. Pressure cook the lamb for a couple whistles before starting the process.

Chicken - 2 lbs (Leg meat)

Onions - 1 big

Green Chilis - 6 to 8

Mint - Small bunch

Cilantro - Small bunch

Tomatoes - 3

Ginger Garlic paste - 1 1/2 tbsp

Coconut milk - 1 cup

Red chili powder - 1 tbsp

Biryani Masala - 1 1/2 tbsp

Salt - to taste

Basmati rice - 2 cups

Oil - 2 tbsp

Yogurt - 2 tbsp

Chicken marinade:

Marinate the chicken with 1 tsp salt, red chili powder, 1/2 tbsp ginger garlic paste and the yogurt.

Let the chicken marinate for an hour.

Soak the basmati rice in water for 1/2 an hour.

In a large pan, heat the oil. Add the sliced onion, green chilis and fry till soft.

Add the finely chopped mint and cilantro. 

Add the Ginger garlic paste and chopped tomatoes.

When the tomatoes are soft, add the marinated chicken and cook till its no longer pink.

Add the salt, biryani masala, and the coconut milk, rice and 1/2 cup water.

The chicken will release water while it cook. Adding more water will make the biryani mushy.

When the water starts to boil, close the lid and reduce to low.

Cook for 20 more min and check for the doneness of the rice.

Serve with raita or a side dish of your choice.