Indian Food and Recipes

Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. This recipe for a boneless chicken biryani looked easy and tempting too. Thanks to vidyascooking.blogspot.co.uk.

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms

Ginger garlic paste: 1tbsp

Chilli sauce: 3tbsp

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Garam masala: 1tbsp

Egg: 1

Cornflour: 2tbsp

Salt to taste

Oil for frying

For the Chicken Masala

Onions: 3 (chopped)

Tomatoes: 3 (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mint leaves: 2 tbsp (finely chopped)

Coriander leaves: 3 tbsp (finely chopped)

Green chillies: 4 (slit)

Salt to taste

For the biryani rice

Rice: 2 cups

Bay leaf: 1

Cardamom: 3

Cinnamon: 1″ piece

Cloves: 5

Yoghurt: 3tbsp

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Green chillies: 3 (slit)

Salt to taste

Oil or ghee as required

Let’s get cooking

1. Clean and cut the chicken into bite sized pieces. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. Fry the chicken pieces in oil. Drain on a kitchen towel and keep aside.

2. To prepare the rice, wash the rice and soak it for half an hour.

3. Heat oil in a wide pan. Add the bayleaf, cinnamon, cardamom and cloves. Fry for a minute.

4. Add the rice and fry for 2 minutes.

5. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt. Fry for a few more minutes.

6. Pour in 3 cups of water. Once it comes to a boil, lower the flame cover and cook till the rice is done. Open the lid and let the rice cool.

7. For the chicken masala, heat oil in a pan. Add the onions and sauté until transparent.

8. Add the ginger garlic paste and fry for another minute.

9. Mix in the dry powders, followed by the chopped tomatoes.

10. Cook until the tomatoes are pulpy.

11. Add the fried chicken pieces, coriander leaves, mint leaves, green chillies and salt. Mix well.

12. Add a glass of water and bring the curry to a boil.

13. To layer the biryani first spread a layer of the chicken masala at the bottom. Top it with a layer of the rice. Continue till the chicken and rice are over. Cover and seal the pan. Let it cook on a low flame for around 20 minutes.

14. Mix gently and serve hot with a raita of your choice.

Approximate preparation and cooking time: 1 hr 30 minutes

Serves: 6 to 8