Preparation time: 50 minutes
Cooking time: 1 hour
Ingredients for Exotic Chicken Biryani:
- 1 kg chicken, cleaned, cut into 8 pieces
- 2 ½ cups rice, basmati or any long grain variety
- 3 cups yogurt, whisked
- 0.5 gm saffron, dissolve in milk
- ½ cup milk
- ¼ cup cream
- 2 tsp mint leaves, chopped
- 2 tsp green coriander, chopped
- 4 liters water
- 2 bay leaves
- 10 green cardamoms
- 10 cloves
- Salt to taste
- 2 black cardamoms
- 4 cinnamon sticks
- 1 1/3 tsp black cumin seeds
- ½ cup onions, sliced
- 2 2/3 tbsp ginger paste
- 2 2/3 tbsp garlic paste
- 2 tsp lemon juice
- ¾ cup butter, unsalted
- 1 tsp mace powder
- 2 tsp red chilli powder
Directions for making Exotic Chicken Biryani:
Wash the rice and soak it for at least half an hour.
Divide yogurt in 2 equal portions. Add saffron milk and cream to 1 portion along with mint and coriander. Keep aside.
Preheat the oven to 150 degrees C.
Boil water (4 liters) in a large pan and add one bay leaf, 2 green cardamoms and 2 cloves. Add the rice and salt to taste, boil for a few minutes until the rice is half cooked.
Drain the rice with the whole spices and keep aside.
Heat butter in a pan, add the remaining whole spices and black cumin, sauté over medium heat until the cumin begins to crackle. Add onions and sauté until golden brown. Add ginger-garlic pastes and red chillies, stir for 15 seconds. Add the chicken and salt to taste, cook further for 3-4 minutes.
Add the second portion of plain yogurt along with water (200 ml), bring to a boil, lower heat and simmer until the chicken is almost done. Stir in lemon juice.
Grease a large baking dish, spread half the chicken, sprinkle half od the saffron-yogurt mixture on top, cover with half of the rice. Repeat the layering process and place a moist cloth over the final layer. Cover the dish and seal with dough.
Bake in slow oven for 20 to 25 minutes. Remove and serve hot, garnished with fried almonds and accompanied by Boondi Raita.
- Enjoy your Exotic Chicken Biryani. Hope you love this Indian recipe.
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