Quick Chicken Biryani Recipe
This recipe is an instant Chicken Dum Biryani, this recipe is followed by restaurants and catering companies as its quick easy and very delicious. In 45 minutes the Biryani is ready to be served. Unlike the long process of 2-3 hours to prepare it
Equipment
- Two bottom vessels for rice and masala
- Thick Iron Tawa
- Big Strainer
Ingredients
- 350 grams Basmati Rice Soaked for half an hour and drained
- 350 grams Chicken
- 4 nos Onions fried crisoy
- 3 nos tomatoes sliced
- 1/2 cup Mint Leaves chopped
- 1/2 cup Coriander Leaves Chipped
- Oil for Cooking
- 1 nos Lemon Juice
- 1 tbsp Ginger Garlic Paste
- 1/2 cup Ghee
- 2 nos Green Chillies chopped
- Salt as per taste
- 3 nos Bay Leaves
- 7 nos Black Pepper
- 2-3 nos Cloves
- 1 no Star Anise
- 1/4 tbsp Turmeric Powder
- 1 tbsp Red Chilly Powder
- 1/2 tbsp Garam Masala Powder
Instructions
- Take a Bottom vessel where we will make the Biryani and marinate the Chicken in the same vessel.
- For Marination, add ¾ portion of fried onions, tomatoes, Chopped coriander, Chopped mint leaves, Chopped green chillies, Turmeric, Red chilly powder, Garam Masala powder, Ginger Garlic paste, 4 tbsp Curd, then add Salt as per taste and finally, Oil about 4-5 tbsp.
- Now mix all the ingredients nicely in the Chicken, ensuring the Chicken is coated well with the masala.
- Meanwhile, the Chicken is resting after margination; we will cook the Rice – this is a crucial step to ensure the Rice is not sticky and overcooked.First, ensure we take enough water to cook the Rice; I have taken 350 grams of Basmati rice, and I will take about 1.5 litres of water.Heat the water on a high flame to reach the boiling point; while the water is getting heated, add 3-4 tbsp of ghee and some whole spices.
- After some time, the water starts boiling.
- When the water is boiling, add Lemon Juice and Salt to taste.
- After adding Lemon Juice and Salt, Add the soaked basmati rice to the boiling water; let it boil on a high flame.
- After adding Rice, do not stir frequently to avoid breaking the Rice,; keep on a high flame until it boils.
- Once it starts boiling, keep aside a half glass of boiling water; we need this while preparing for Dum.
- Soon, the Rice will start boiling; let it simmer on a high flame for 5-6 mins. We need to cook the Rice only about 50% partially, and the rest will be cooked while the Biryani is kept on Dum for 45 mins.
- After cooking on a high flame for 4-5 mins, Turn off the love and drain the Rice on a strainer.
- Now pour in the hot water we kept aside over the marinated Chicken, around ¼ cup only.
- Now immediately add the hot Rice over the marinated Chicken; please ensure you take a bottom vessel as we need to add Rice over the Chicken, so that it would require a big vessel.
- Garnish it with 2-3 spoons of ghee, Fried Onions, and Mint leaves.
- Close it with a lid; keep a thick tawa below the vessel and keep it on a high flame – Please ensure the lid is tight; first, keep the flame on a high flame for 5 mins and then keep it on a low flame for 45 mins – DO NOT OPEN THE LID FOR 45 mins.
- After 45 minutes, turn off the flame and let it rest for 5-10 minutes. Open the lid and check the Biryani.
- Serve it hot with mix veg raita and pappads
Video
Notes
- Use a Bottom vessel – Big enough to accommodate Chicken and Rice together.
- Use good quality rice – Old basmati rice is preferred – Soak it in water for half an hour and drain it before cooking.
- Refrain from stirring continuously while cooking the rice; It might break the rice and spoil its quality.
- While keeping on Dum, ensure the lid is tight and do not open the cover before 45 minutes, and the flame should be very low.
- Try to use a thick Iron Tawa to Dum the biryani.