Chicken Biryani

the recipe is still being perfected so I'm not very sure about the ratios yet. and my mom can't tell because she eyeballs everything

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Grind the green chilies, coriander leaves, mint leaves and a little water together to form a paste. I like to first grind it with 4-5 chilis and take some of this paste out and use it to make some minty raita. And then add all of the chilis and grind again

Step 2

Slice the onions finely and fry them in oil until golden brown without letting them become too dark. Remove them from the oil and keep them aside. This will be used in the marinate and later for garnish.

Step 3

Wash the chicken and drain it well so there is no excess water. Sprinkle salt over the chicken.

Step 4

Fry the chicken in the same oil as the onions in small batches so the pan is not overcrowded. Once all the chicken is fried, return it to the pan and keep the heat low.

Step 5

Add the previously prepared green masala mixture to the fried chicken. Add ginger-garlic paste and onion paste

Step 6

Add salt, coriander powder, chili powder, garam masala, shan biryani masala and optional chicken masala.

Step 7

Gradually add the yogurt while mixing well.

Step 8

Add thickly sliced onions(optional) and add most of the fried onions. save some fried onions for garnish

Step 9

Mix everything well and cook on low heat for not more than 5 mins. (this marinate should not be fully cooked, the oil should not separate fully yet)

Step 10

Crush one whole nutmeg and add it to the mixture.

Step 11

Once the masala is well combined, cover the pot and allow it to rest so the flavors infuse. Marination time is up to you.

Step 12

Bring a large pot of water to a boil and add all the ingredients listed below with a little oil.

Step 13

Add the washed rice and cook until the rice is almost/fully cooked.

Step 14

Drain the rice through a strainer.

Step 15

Spread a thin layer of rice at the bottom of the cooking pot.

Step 16

layer the prepared chicken masala over the rice.

Step 17

layer the chicken layer with the remaining rice.

Step 18

Garnish the top with the leftover fried onions, mint leaves, coriander leaves, a little food color mixed in kewra water, and a small amount of oil.

Step 19

Cover the pot tightly and place a heavy weight on the lid. Place a cotton cloth between the lid and the pot covering it before putting the lid on

Step 20

Cook on high heat until steam begins to escape(usually takes 10 mins), then reduce the heat to low and cook for about 15–20 minutes. Attend to it well. adjust the time accordingly

Step 21

Turn off the heat and let the biryani rest briefly before serving. ENJOYYY