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Chicken Biriyani (One Pot)

INGREDIENTS:

  1. Chicken 500 grams (bone in or boneless, medium cut)
  2. Yogurt 1/2 cup
  3. Ginger-Garlic Paste 1 tbsp
  4. Red Chili Powder 1/2 tsp
  5. Turmeric Powder 1/2 tsp
  6. Coriander Powder 1/2 tsp
  7. Garam Masala Powder 1/2 tsp
  8. Basmati Rice 2 cups (soaked for 30 minutes, then drained)
  9. Onion 2 large, thinly sliced
  10. Green Chilis 3-4 slit
  11. Mint Leaves 3 tbsp
  12. Lemon Juice 2 tsp
  13. Cardamom 2-3
  14. Cloves 2-3
  15. Cinnamon Stick 1 small
  16. Bay Leaf 1-2
  17. Oil 3 tbsp
  18. Water 3 cups

METHOD:

Serving Size: 5-6


In a mixing bowl, combine chicken with yogurt, chili powder, turmeric powder, garam masala powder, coriander powder, and salt. Marinate for at least 30 minutes.

Heat oil in a pressure cooker. Add whole spices and fry until fragrant.

Add the onions and saute until golden brown. Add the marinated chicken and saute for 6-8 minutes. Cook the chicken until it is half done.

Pour in 3 cups of water. Bring it to a boil. Stir in the soaked, drained rice along with lemon juice and salt. Stir gently.


Close the lid and pressure cook on high heat for 1 whistle. Turn off the heat and let the pressure release naturally.

Open the lid and gently fluff the rice with a fork. Serve hot with raita and salad.






 

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