The most amazing part of this recipe is, it can be cooked in a single pot or pan. So, cooking the rice halfway through, cooking the meat separately, again make the layers… blah blah blah… no this is not the case with this recipe. The most important ingredient of this recipe is a bunch of mint leaves, that provides its unique taste and aroma, which we loved the most.
One word of caution, the dish is a bit spicy, to the hotter side, so be a little judgmental and adjust your spices accordingly.
- Chicken Drumstick – 4
- Basmati Rice – 1 & 1/2 cup
- Onion – 4, chopped
- Garlic Paste- 3 tsp
- Ginger Paste – 2 tsp
- Green Chilli Paste – 1 tsp
- Tomato – 1, chopped
- Curd – 50 gms
- Bayleaf – 3
- Cardamom – 3
- Cloves – 3
- Jaiphol, Jaitri powder – 1 tsp
- Cumin powder – 1 tsp
- Ghee – 3 tbsp
- Coriander leaves – a bunch
- Mint leaves – a bunch
- Salt, sugar – as required
- White Oil – 1 tbsp
Marinate the chicken with salt, curd, 1 tsp of ginger paste, garlic paste, 1 tsp of chilli paste, a pinch of jaiphal jaitri powder and keep aside for minimum 2 hours. Soak the basmati rice in water for half an hour.
Pour the marinated chicken to a non-stick frying pan ( no need to add oil ), and fry, till the pink color of the chicken disappears. Keep aside.
Take a heavy bottomed pan. add the white oil and a tbsp of ghee. When it is hot, add whole garam masala, bay leaf.. after 30 seconds, add chopped onions and fry.
Add the remaining ginger garlic paste, chopped tomato, cumin powder, chopped coriander leaves, mint leaves, a pinch of sugar and continue frying.
Now add the chicken and continue frying till the chicken is browned.
Sprinkle some water and cook till the chicken is almost done.
Now add the soaked rice into the same pan and mix well with masalas. Add the remaining ghee at this stage too.
Add sufficient water to cover the chicken and rice. Adjust the salt. Now put a heavy lid and cook over very low heat. This step is very tricky, if you add too much water, it will become khichuri instead of biriyani, so again judge yourself and adjust the water. I myself has added hot water twice in small quantity.
Once the water is fully absorbed and the rice is cooked, your biriyani is ready. Serve with a slice of lemon and a side dish of your choice.