SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS 

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Ingredients for Chicken Biryani:
Chicken, large pieces with bones- 750 grs
Basmati Rice- 700 gms (4 US cup measure)
For Cooking Chicken:
Onions, sliced- 2 medium sized onions
Ginger Garlic paste- 2 tbsp
Tomatoes, sliced- 2large
Green Chillies, slit- 6 numbers
Whisked curd/plain yogurt- 1 cup
Ready made Biryani Masala- 1 packet
For Cooking Rice:
Shahjeera (caraway seeds) - 1/2 tsp
Green cardamom - 4
Cloves - 4
Cinnamon- 2 pieces
Salt- 2 1/2 tablespoon
Water to boil the rice- around 2.5 litres
Preparation :
Clean & wash the chicken pieces. Drain the water or pat dry.
Slice the onions and tomatoes. Slit 6 green chillies
Whisk the yogurt and set aside
Wash & soak the Basmati Rice for 30 mins.
Process :
To cook the Chicken:
Heat 1 cup of oil in a heavy bottom pan and add the sliced onions.
Fry on medium flame until onions change its color
Add the ginger garlic paste and fry on low heat for 2 mins.
Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
Now add the sliced tomatoes, mix it well and cook on medium to low flame.
Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it.
Keep the heat on low and add the whisked curd/yogurt. Give a mix
Cover & cook on low heat for around 10 to 15 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
Dry up any excess water to get a thick gravy.
To cook the Rice:
Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom 4, Cloves - 4, Cinnamon 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
Stir it well to dissolve the salt completely . The water must be very salty.
Once the water starts boiling, add the strained basmati rice & stir it well.
Continue to boil it on high heat, stirring few times very gently to not break the rice.
After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
Take a heavy bottom pan and spread the
balance rice as the top layer.
Sprinkle some green chillies and orange food color on top of the rice. Close the lid and cook on low heat for 10 mins.
Allow it to rest for around 20 mins.
Once you open the lid, mix the chicken and rice evenly.
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