A quick One pot Chicken Biriyani!

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                                 I decided to include this recipe in my blog when a Googler I met during a virtual Ninja coffee meeting (originally from Ukraine) expressed interest in knowing how to cook Chicken Biriyani. It is so cool when you get to meet people from diverse parts of the world and share authentic and traditional cuisine recipes with each other.

This is for you, OI. You know who you are.

Ingredients:

Basmati rice- 3 cups
Chicken pieces- 1 kg
Onion- 4 medium size for 1 kg chicken
Tomato- 3 medium size
Garlic- 3 pods
Ginger- 1 inch piece
Ginger Garlic paste- 2 tbsp
Mint leaves- a handful
Coriander leaves- a handful
Ghee- 2 tbsp
Coconut oil/Cooking oil- enough to fry the onion
Green chilli- 3 medium size
Chicken stock- 2 cubes
Shan malay Biryani masala- 1.5 tbsp and enough for taste
Garam masala (Cloves, cumin, Bay leaf, Cinnamon stick, cardamom)- 2 each
Turmeric- 1 tsp
Yoghurt- 2 tbsp
Lime juice- 2 tbsp
Salt- enough for taste

Marinate Chicken pieces and soak rice.

Chicken or mutton with yogurt, salt, ginger garlic paste, shaan malay masala, turmeric, lime juice for 1 full hour at least. Soak 3 cups of rice in water and keep aside (at least for 30 mins). 

One pot recipe:

1. Cut onion into thin slices and  fry until brown. Keep aside.

2. Blend coriander, mint leaves into a paste with some water and set aside. 

3. Take a large pot, add ghee, put the fried onion, ginger, garlic, slit and deseeded green chillies and cook till raw smell goes. 

4. Then add chopped ripe tomatoes and chicken stock cubes and cook till everything becomes super mashed. 

5. Add garam masala and blended mint n coriander and cook. 

6. Then add marinated meat and close and slow cook, until water disappears.

7. Then add soaked rice and necessary water (normally little less than double the amount of water. So for 3 cups rice, add 4.5 cups of water since there will be 0.5 cup of water in the cooked chicken gravy)

8. Mix everything and check for seasoning. Add more salt or Shan malay biriyani masala, as per taste.

9.  Put a tight lid and increase flame to medium high. Wait till u see it vigorously boiling. Once u see that, turn the flame to the lowest and cook till u see holes in rice or say max 8 mins. Do not open the lid. Try & go for glass lids so that you can see through it.

10. Sprinkle some coriander leaves on top (see below picture) and serve hot with yoghurt, pappad and pickle :)

Any Biriyani masala will do. This is by far the best I have noticed- Shan Malay. If you want to make it simple, no need for frying onion. U can simply cut onions and tomatoes and saute them. U can make this with mutton, chicken, minced meat, prawns etc








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