Made with AI
Spicy Chicken Biryani
Ingredients
- skinless chicken breast400 g
- basmati rice200 g
- large onion1 piece (about 150g)
- medium tomatoes2 pieces (about 240g)
- plain yogurt2 tbsp (about 30g)
- biryani masala2 tbsp (about 16g)
- red chili powder1 tsp (about 2g)
- turmeric powder1 tsp (about 2g)
- vegetable oil2 tbsp (about 28g)
- garlic2 cloves (about 6g)
- ginger1 inch (about 10g)
- green chili1 piece (about 8g)
- fresh coriander10 g
- fresh mint10 g
- salt1 tsp (about 6g)
Instructions
- 1
Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Slice the onion thinly. Chop the tomatoes. Finely chop the garlic, ginger, green chili, coriander, and mint.
- 3
Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
- 4
Add the chopped garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.
- 5
Add the chicken breast pieces to the pan. Cook for 3-4 minutes until the chicken starts to turn white.
- 6
Add the chopped tomatoes, biryani masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes until the tomatoes soften.
- 7
Stir in the plain yogurt, half of the chopped coriander, and half of the chopped mint. Cook for another 5 minutes until the chicken is cooked through and the mixture is thick.
- 8
In a separate pot, bring water to a boil. Add the soaked and drained rice. Cook the rice until it is 70% cooked (about 6-7 minutes), then drain.
- 9
Layer the cooked chicken mixture at the bottom of a heavy-bottomed pot. Spread the partially cooked rice evenly over the chicken.
- 10
Sprinkle the remaining coriander and mint over the rice. Cover the pot with a tight-fitting lid.
- 11
Cook on low heat (dum) for 15-20 minutes to allow the flavors to meld and the rice to finish cooking.
- 12
Remove from heat and let it rest for 5 minutes. Fluff the biryani gently with a fork and serve hot.
