If I was to pick one recipe from my Blog that I love for it's taste and the least time it takes to cook, it would definitely be this Chicken Biryani. It take literally 20 -30 minutes from start to finish (however, it would really help if you could soak your rice beforehand). Best of all, the entire house would be filled with a beautiful aroma and when you take the first bite, there would be a party of flavors in the mouth. The pieces of chicken would be juicy and plump because the outer layer gets fried and seals the juices inside as we would fry the chicken before we add any other ingredient. The best part is, the meat does not fall off from the bone while serving. The slices of lemon lend their flavor making it a notch better than the other kind of biryanis. Also, there is no turmeric used here and saffron adds a beautiful hue to the delicately cooked rice. Before I describe it more, I will share with you the recipe and do try it at home and give me your feedback and tell me if you liked it.
Chicken-1 whole cut up
Salt- to taste
Red pepper powder-2 tsps
Garam Masala-1 tbs
Onions-3 medium sliced
Mint leaves-1 cup
Lemon-1 big, sliced
Cumin seeds-1 tsps
Milk-1/4 cup, hot
Saffron strands-1 tsp
Rice- 3 cups, soaked
Oil- 1 cup or as needed
1. Beign by soaking rice in water half hour before cooking and soaking the saffron strands in the hot milk.
2. Heat oil in a pot and fry the onions until they turn golden brown.
3. Remove the fried onions with a slotted spoon onto a paper towel and set aside.
4. In the same oil, put the chicken pieces and fry until they change color and turn slightly brown.
5. At this point, add the salt, red pepper powder, garam masala, and give it a stir.
6. Crush the fried onions with a fork and mix it into the yogurt and add it to the chicken and cook until there forms a thick gravy. and turn off the stove.
7. Simultaneously boil water in a big pot along with salt and cloves and add the soaked rice and cook until al dente.
8. Drain the water from the rice using a colander.
9. In the same pot used to boil rice, sprinkle the cumin seeds and add half of the boiled rice followed by all of the cooked chicken.
10. Place the slices of lemon and the fresh mint leaves over the chicken evenly.
11. Pour the rest of the rice over the chicken layer of chicken.
12. Sprinkle the saffron infused milk over the top part of the rice.
13. Seal the mouth of the pot tightly with an aluminum foil and secure the mouth of the pot with a tight fitting lid.
14. Cook on high heat for five minutes and then reduce to a medium and cook for 12 minutes until you see steam trying to escape through the lid.
15. Turn off the stove and serve hot along with any raita (yogurt sauce)