DELICIOUS AND EASY CHICKEN BIRYANI

Biryani is undoubtedly one of the heartiest, most aromatic plates of food on the planet. The process can somewhat be lengthy and intimidating, but don’t fear as I have found a way to cook a quick biryani in almost no time without compromising on the flavour.

This is my quick version and I have opted to use peas instead of lentils, also because we love peas. Off course the traditional method is a labour of love, but when your 11 year old son says to you, that he feels for Chicken Biryani for dinner on a Monday, and that news he delivers after three o’clock in the afternoon, you make a plan if you can.

Recommended by CapeTownInsider.

I hope you give it a try, and feel free to let me know what you think in the comments.

Happy cooking.

Click below to watch the video.

https://www.youtube.com/shorts/esGS49PpCow

5 from 1 vote

DELICIOUS AND EASY CHICKEN BIRYANI

My quick and easy version to cook a flavourful version of a Chicken Biryani.

Author: Apriena Jugoo Pummer Cuisine: Indian Courses: Dinner

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Prep Time 10 mins Cook Time 80 mins Total Time 1 hr 30 mins Servings: 5

Ingredients

• 3 tbsp Oil (sunflower oil)
• 2 cup Basmati rice (cooked half done and set aside)
• 3 Potatoes (cubed and steamed with 1/2 teaspoon turmeric powder)
• 3 tbsp garlic and ginger paste
• 1 bay leaf
• 2 cinnamon sticks
• 4 cloves
• 1 tsp jeera (cumin) seeds
• ¹⁄₂ tsp black peppercorns
• 3 large onions (sliced)
• 2-3 dried red chillies
• 1 kg chicken (cut into pieces)
• 1 tsp soomph (fennel) powder
• 1 tsp kasuri methi
• 1 tsp dhania (coriander) powder
• 1 tsp jeera (cumin) powder (more if you prefer the heat)
• 2 tsp chilli powder
• 1 tsp turmeric powder
• 2 tbsp tomato paste
• a dash of water
• ¹⁄₂ cup chopped mint
• few sprigs curry leaves
• 250 g frozen peas
• 1 cup thick yoghurt
• ¹⁄₂ cup chopped dhania
• 2 tbsp butter
• ¹⁄₂ cup water
• salt to taste

Instructions

1. Steam you potatoes and set aside
2. Cook your rice until it just over half done and set aside
3. Add oil to a large pot on medium heat
4. Fry the steamed potatoes until golden, remove and set aside
5. Add the garlic and ginger and fry for about a minute
6. Add in the whole spices - fry for a minute
7. Add dried red chillies
8. Add onions and fry until golden. Remove about 1/2 cup of the onions once the onions have turned golden brown - set aside
9. Add the chicken and salt
10. Next add the ground spices and allow to simmer for a few minutes- you might need to add a few drops of water
11. Add chopped mint and curry leaves, followed with the tomato paste with a dash of water- cook for a few minutes
12. Add peas and yoghurt and combine wellAllow it to simmer for a few minutes
13. Layer the fried potatoes onto the chicken and add more chopped mint
14. Top with the rice
15. Add the fried onions, blobs of butter and chopped coriander
16. Steam on the stove top on low for about 15-20 minutes
17. NB- check the side of the pot, by slotting a spoon gently into the rice to see if the water has dried, then it’s done! Serve with raita and carrot salad.

Keywords: biryani, Biryani Recipe, Chicken, indian food, Rice