Chicken Biriyani in 15 min

Chicken Biriyani with Yoghurt Raitha
Chicken Biriyani with Yoghurt Raitha

It is the weekend after a long hectic week all you want to do is laze around your house in your pyjamas watch a thriller on your home theatre and then your stomach starts to growl. You have tried out all the nearby eat out joints or just too lazy to step out for a bite yet your taste buds are craving for something spicy and interesting.

What can be better than a pot of Biriyani and some home made salaad?

Biriyani made easy (15 min Cooking time).

What do you need---

Rice Cooker/Pressure Cooker

Basmati Rice --2 cups

Chicken Bone/Boneless-- 1/2 kg

2 Onions Sliced

3 Tomatoes finely chopped

1 tsp Ginger Garlic paste

3 or 4 Green Chillies

10 stalks of fresh Corriander Leaves

8 stalks of Fresh Mint Leaves

1 Bay leaf big

2 sticks of Cinnamon

3 small Cardamom

5 nos Cloves

Small peice of Nutmeg

2 tsp Chilli Powder

4 tsp Corriander Powder

1/4 tsp Turmeric Powder

Salt to taste

3 tbsp of Oil

2 tbsp of Ghee

For Marinating--

3 tsp Lemon juice

1/2 tsp Ginger Garlic Paste

Pinch of turmeric

1/2 tsp Corriander Powder

1/2 tsp Red Chilli Powder

1/4 tsp Salt

Wash and chop Chicken to small peices. Marinate for 30-45 min with the spices mentioned. You may leave the chicken to marinate and have a shower in the meantime.

Once the chicken has been marinated. Take a pan and heat the oil and ghee together. To this add slit chillies, cinnamom, cloves, cardamom, bayleaves and nutmeg and sautey well. Next add finely corriander and mint leaves. Put in the sliced onions and sautey together. When the onions turn Golden Brown add the tomatoes, ginger garlic paste, salt, corriander, turmeric and chilli powder and continue to stir until it becomes a thick gravy.

In the meanwhile wash two cups of Basmati Rice. Add the simmering gravy into the rice. Pour in the contents into a rice cooker with 3 cups of water and one cup of diluted Yoghurt. Check for salt and let it cook.

Tada Your chicken Biriyani is Ready. Garnish with chopped corriander leaves. Serve hot with a curd Raitha(Salaad).

PS: 3 whistles for Pressure cooker cooking.

Comments 3 comments

TAPOJIT DEY 5 years ago

delicious!!!!! keep posting...and i will keep making them...


Mini 5 years ago

I have surely learnt it now :-)


Yaamini Radhakrishnan 3 years ago

Looks yummy :-)...Dint knw it was this simple to make :-)

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