Imported from the web

Chicken Biryani with Readymade Biryani Masala

Name: Chicken Biryani with Readymade Biryani Masala
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 kg Chicken pieces, bone-in; 3 tbsp Ready-made biryani masala (Use a brand of your choice; most blends contain salt, so check the package before adding extra salt.); 0.333 cup Yogurt; 2 tbsp Ginger-garlic paste; 4 Green chillies (Chopped); 5 sprigs Mint leaves (Chopped); 5 sprigs Coriander leaves (Chopped); 2 cups Basmati rice (Soak in water for 1 hour; drain before cooking.); 1 tbsp Salt (For the water used to cook the rice); 4 tbsp Vegetable or sunflower oil; 3 Onions (Medium-sized, sliced); 0.5 cup Water (For cooking the chicken)

Imported by Naveed Haydari on SeeMeCook

An easy chicken biryani made with bone-in chicken, ready-made biryani masala, herbs, and basmati rice. The chicken is cooked with browned onions, then combined with partially cooked rice and finished on low heat using dum.

4 servings105 minSouth Asian

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Ingredients

1 kg Chicken pieces, bone-in
3 tbsp Ready-made biryani masala (Use a brand of your choice; most blends contain salt, so check the package before adding extra salt.)
0.333 cup Yogurt
2 tbsp Ginger-garlic paste
4 Green chillies (Chopped)
5 sprigs Mint leaves (Chopped)
5 sprigs Coriander leaves (Chopped)
2 cups Basmati rice (Soak in water for 1 hour; drain before cooking.)
1 tbsp Salt (For the water used to cook the rice)
4 tbsp Vegetable or sunflower oil
3 Onions (Medium-sized, sliced)
0.5 cup Water (For cooking the chicken)

Steps

1
Place the bone-in chicken pieces in a large bowl. Add the biryani masala, yogurt, ginger-garlic paste, chopped green chillies, chopped mint, and chopped coriander. Mix well to coat the chicken, then marinate for 1 hour.
2
While the chicken marinates, soak the basmati rice in water for 1 hour.
3
Bring a large pot of water to a boil and add the tablespoon of salt.
4
Drain the soaked rice, add it to the boiling salted water, and cook until it is about 80% done, approximately 8–12 minutes. It should not be fully cooked; the center of each grain should remain slightly dry and chewy.
5
Drain the rice immediately and set it aside to cool.
6
Heat the oil in a pan. Add the sliced onions and cover the pan with a lid.
7
Cook the onions until brown, uncovering the pan and stirring from time to time so the bottom does not burn.
8
Add the marinated chicken to the pan. Pour in ½ cup water and mix well.
9
Slightly increase the heat, cover the pan, and cook for 20 minutes, stirring occasionally, until the chicken is cooked and some gravy remains.
10
Add the partially cooked rice to the chicken and mix well to combine.
11
Place the biryani pot on a dosa pan. Set the stove to low and cook the biryani on dum for 15 minutes.
12
Serve the biryani with raita.

Notes

The recipe specifies that the chicken should be bone-in and advises checking the ready-made masala label because many blends already contain salt. The source does not provide a quantity for water used to soak or boil the rice.