Ingredients
The following ingredients have 4 Servings
- 400 gms – 0.9 lbs. chicken tenders (cut in 3 pieces)
- ½ bunch coriander leaves (roughly chopped)
- ½ bunch mint (roughly chopped)
- 1 cinnamon stick
- 2 cloves
- 2 green cardamoms
- 1 black cardamom
- 1 bay leaf
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp black cumin
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 green chilli (you can use more if you like your food more spicy)
- ¼ tsp red chilli powder (you can use more if you like your food more spicy)
- 1 tbsp garam masala
- 1 tbsp javeri mace
- 1 tbsp lemon juice
- 1 cup fried onions (I bought mine at my local Indian store)
- 1 tbsp vegetable oil
- 3 pepper corns
- ¼ tsp turmeric powder
- 235 gms – 1 cup yoghurt
- Salt to taste
- 300 gms – 1 ½ cup basmati rice
- Salt to taste
- 1 tbsp vegetable oil
- ¾ cup fried onions
- ½ bunch coriander leaves (roughly chopped)
- ½ bunch mint (roughly chopped)
- 1 pinch saffron (dissolved in 2 tbsp warm water)
Instruction
- To make the marinade, mix all the ingredients together in a big bowl, add the chicken pieces to it, mix well and marinate in the fridge for at least 2 hours (or overnight).
- When you are ready to cook your biryani, prepare the rice. Wash it and soak it in cool water for 30 minutes. Fill a big pot with water, add salt and oil and bring it to a boil. Cook the rice in it for 4 or 5 minutes.
- In the meantime, take another big pot, spray it with some oil and add the chicken and its marinade to the bottom. Make sure to spread it all around.
- When the rice is ready, drain it and spread it on top of the chicken.
- Add the mint and coriander leaves, the fried onions and the saffron water.
- Put a tight lid on and put the pot on the fire, on top of a tawa or flat pan (this will help the heat to spread uniformly).
- Put the fire on high for the first 5 minutes, then keep cooking the biryani on a medium fire for 15 minutes and on low for the remaining 10 minutes (for a total of 30 minutes).
- Serve warm with some raita on the side!
