Please connect to Internet to continue
Preparation Time : 20
Cook Time : 80
Total Time : 100
Basmati rice 700 gm
chicken thighs 1 Kg
Mint Leaves 4 tsp
garam masala powder 1 tsp
salt as required 2 tsp
2 pinches saffron
2 tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
3-4 green chilli
3 tsp tomato puree
250 gm tomato
350 gm white onion
2 tsp cumin seeds
7 tablespoon refined oil
2 tsp milk
1/2 teaspoon chilli powder
1 tsp turmeric
6 tsp yogurt
Take a large bowl and add yoghurt in it and add turmeric, chilli powder along with salt as per your taste in a small bowl.
Mix well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes.
Soak saffron in the milk to make saffron milk and keep aside.
Pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes
Add the sliced onion and fry for 2-3 minutes straight.
when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.
Add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute.
Add coriander powder and turn the flame to medium-low while stirring and cooking the masala.
Add the marinated chicken and mix for a while
Cook on low heat for 5-6 minutes
Make sure to keep stirring during the entire process
You can add little water, if you find the consistency too thick.
Turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required.
Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves.
Put the remaining rice over this layer and garnish with the same mentioned four ingredients.
Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes.
Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.
Please Login to comment