Simple, Quick & Easy Chicken Biryani

Step 1: Marinate the Chicken

In a bowl, combine 1 kg chicken, 1.5 cups curd, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon roasted coriander seeds powder, 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, and salt to taste. Mix all ingredients thoroughly until the chicken is well coated. Cover and let it marinate for at least 30 minutes.

Step 2: Brown the Onions

Heat 3 tablespoons of ghee in a large pan (kadai). Add 5 medium-sized sliced onions and fry them until they turn nice golden brown. To speed up the browning process, add 1 teaspoon of salt to the onions while frying.

Step 3: Sauté Ginger, Garlic, and Chillies

Once the onions are golden brown, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, and 10 slit green chillies to the pan. Sauté for a few minutes until the raw smell of ginger and garlic is gone.

Step 4: Cook Tomatoes

Add 4 finely chopped tomatoes to the pan. Cook until the tomatoes are nice and soft, turning mushy and blending into the mixture.

Step 5: Cook the Chicken Gravy

Add the marinated chicken to the pan. Sauté the chicken for 5-6 minutes on a high flame. Then, add 1 teaspoon garam masala powder, 2 tablespoons finely chopped mint leaves, and 2-3 tablespoons finely chopped coriander leaves. Mix everything well. Cover the pan and cook on a medium flame for 20-25 minutes until the chicken is done and the meat is slightly off the bone. Do not add any water, as the chicken will release its own juices.

Step 6: Prepare for Layering (Dum Cooking)

Smear a little ghee on the bottom of the vessel (a brass pot is used in the video) where the biryani will be cooked to prevent sticking. Place a thin layer of cooked basmati rice (700 gms) at the bottom.

Step 7: First Layer of Biryani

Add a layer of the cooked chicken curry over the rice. Sprinkle some finely chopped mint leaves and coriander leaves over the chicken. Add another layer of cooked rice on top of the chicken curry. Drizzle 1 tablespoon of ghee, 1 teaspoon of rose water (optional), and a pinch of garam masala powder over this rice layer.

Step 8: Second Layer of Biryani

Top with the remaining chicken gravy. Add the final layer of cooked rice. Sprinkle finely chopped mint leaves and coriander leaves. Drizzle 1 tablespoon of ghee and a pinch of garam masala powder. Pour saffron-infused milk over the rice. Garnish with fried onions.

Step 9: Dum Cook the Biryani

Cover the vessel tightly and cook on a low flame for at least 20 minutes for the 'dum' cooking process. This allows the flavors to meld together.

Step 10: Serve the Biryani

After 20-25 minutes, the biryani is ready. Gently mix and serve hot in a serving bowl.

• Marinate chicken for at least 30 minutes for best flavor.

• Adding salt to onions helps them brown faster.

• Rose water or kewra water adds a lovely fragrance to the biryani.

• For a richer flavor, use good quality basmati rice and ghee.

• Add fried potatoes during layering if desired.