"Biryani is undoubtedly one of the heartiest, most aromatic plates of food on the planet. The process can somewhat be lengthy and intimidating, but don’t fear as I have found a way to cook a quick biryani in almost no time without compromising on the flavour."
Chicken Biryani
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A Note from Feedfeed
This classic Indian dish serves multiple senses: first, your eyes with the vivid golden hue, then your nose with the aromatic fennel and cumin, then finally, your stomach with its bold, comforting, and crowd-pleasing flavor.
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- Recipe Card
Prep time 10mins
Cook time 1hr 30mins
Serves or Makes: 5
Recipe Card
ingredients
- 3 tablespoons oil
- 2 cups basmati rice
- 3 potatoes
- 3 tablepoons garlic and ginger paste
- 1 bay leaf
- 2 cinnamon sticks
- 4 cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 3 large sliced onions
- 3 dried red chillies
- 1 kg chicken pieces
- 1 teaspoon fennel powder
- 1 teaspoon kasuri methi
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons chilli powder
- 1 teaspoon turmeric powder
- 2 tablepoons tomato paste
- 1/2 cup chopped mint leaves
- 1 cup frozen peas
- 1 cup yoghurt
- 1/2 cup chopped coriander
- 2 tablepsoon butter
- 1/2 cup water
- salt
Method
Step 1
Steam you potatoes and set aside
Step 2
Cook your rice until it just over half done and set aside Add onions and fry until golden. Remove about 1/2 cup of the onions once the onions have turned golden brown - set aside Add the chicken and salt Next add the ground spices and allow to simmer for a few minutes- you might need to add a few drops of water Add chopped mint and curry leaves, followed with the tomato paste with a dash of water- cook for a few minutes Add peas and yoghurt and combine wellAllow it to simmer for a few minutes Layer the fried potatoes onto the chicken and add more chopped mint Top with the rice Add the fried onions, blobs of butter and chopped coriander Steam on the stove top on low for about 15-20 minutes NB- check the side of the pot, by slotting a spoon gently into the rice to see if the water has dried, then it’s done! Serve with raita and carrot salad.
Step 3
Add oil to a large pot on medium heat
Step 4
Fry the steamed potatoes until golden, remove and set aside
Step 5
Add the garlic and ginger and fry for about a minute
Step 6
Add in the whole spices - fry for a minute
Step 7
Add dried red chillies
Step 8
Add onions and fry until golden. Remove about 1/2 cup of the onions once the onions have turned golden brown - set aside Add the chicken and salt Next add the ground spices and allow to simmer for a few minutes- you might need to add a few drops of water Add chopped mint and curry leaves, followed with the tomato paste with a dash of water- cook for a few minutes Add peas and yoghurt and combine wellAllow it to simmer for a few minutes Layer the fried potatoes onto the chicken and add more chopped mint Top with the rice Add the fried onions, blobs of butter and chopped coriander Steam on the stove top on low for about 15-20 minutes NB- check the side of the pot, by slotting a spoon gently into the rice to see if the water has dried, then it’s done! Serve with raita and carrot salad.