Monday, 31 March 2014

Chicken Briyani

This is a quick version of Chicken Briyani , also called as Kacchi Briyani. Unlike traditional biryani, rice and raw meat are cooked together in this biryani. Chicken is marinated in a yogurt based marinate for one hour and then it is cooked with onion, tomatoes , spices based gravy along with rice. I served chicken biryani with red onion raita , slices of boiled egg.

Preparation Time : 30 Minutes
Chicken Marinate Time : 1 Hour
Cooking Time : 30 Minutes


  • 1 Cup Basmati Rice
  • 2 Cups of water
  • 2 Onion chopped finely
  • 1 Large tomato chopped finely
  • 1 Inch Ginger
  • 6 Garlic Cloves
  • 10 mint leaves
  • 1 Green Chilli
  • 1 Teaspoon Coriander powder
  • 1 Teaspoon Red Chilli Powder
  • 3 Tablespoon Oil + 1 Teaspoon Ghee
  • 2 Bay Leaf
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 Inch Cinnamon Stick
  • 4 Cloves
  • Salt as required
  • 1 Tablespoon Chopped cilantro leaves
  • 1 Egg boiled - for serving


Marinate chicken :

  • 200 Grams Chicken pieces ( without skin ; I used drumsticks and thigh pieces; I usually don't use breast piece since it is too dry when its cooked)
  • 2 Tablespoon Curd
  • 1/2 Teaspoon Ginger garlic paste
  • 1/2 Teaspoon Red Chilli powder
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Salt

Preparation :

1. Soak Basmati rice in regular tap water for 15 minutes
2. In a spice grinder, grind ginger and garlic along with 1 tablespoon  of water. Grind it to a fine paste


3. In a bowl add all the ingredients listed under marinate chicken. Use 1/2 Teaspoon ginger garlic paste from the paste we prepared in the above step #2 . Mix well. let the chicken marinate for about 1 hour.



1. In a pan on medium flame, heat oil. When the oil is hot, add ghee and add bay leaf, cloves, cinnamon stick, black and green cardamom. Clove and cardamom will splutter


2. Now add mint leaves and Green Chilli stir it quickly. Add onion immediately and let the onions sauté till they are soft. Add the remaining ginger garlic paste and saute
3. Let ginger garlic paste sauté until the oil separates from the mixture. You should be able to see oil on the top of onions, that's the indicator that when ginger garlic is not raw
5. Add tomatoes and fry until they are mushy


6. Add coriander powder, red chilli powder and give it a good stir


7. Add marinated chicken along with 1/4 of water and increase the flame to high. Cover the pan with a lid and let the chicken cook for 5 minutes


8. Wash the rice and drain completely. Add rice to the chicken and mi everything together. Add remaining 1 and 3/4 cups of water. Add salt. Check salt and spice
9. Reduce the flame to lowest setting. Close the pan with the lid and let it cook for about 15 to 20 minutes
10. Check if the rice is cooked through and the chicken is also cooked through and the water evaporates completely
11. Switch off flame and let the lid be on for 10 minutes. After 10 minutes, open the lid and gently mix everything with a fork

12. Add chopped cilantro leaves for garnish and serve hot with slices of boiled egg along with red onion Raita


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