- Chicken – 750 gm
- Jeera samba rice – 750 gm
- Onion – 3 no’s chopped
- Green chilies – 12 no’s chopped/slit (adjust to your taste)
- Fresh Ginger garlic paste – 1 tbs
- Tomato – 1 big chopped
- Mint – 1 bunch chopped
- Coriander – 1 bunch chopped
- Yogurt – 3/4 cup
- Clove – 5 to 6 no’s
- cardamom/elachi – 6 no’s (slightly open the cover of it)
- Cinnamon – 4 no’s
- Star anise – 2 no’s
- Garam masala powder – 1 tsp
- Oil to fry
- Ghee – 2 tbs
Rinse chicken in water for twice or trice, drain the water and keep ready, keep all the ingredients handy to start. Heat a heavy bottomed pan by adding oil in it, when it is hot add star anise, cinnamon, cardamom and cloves saute until you get a nice aroma, Add chopped chilies and onion into
Saute until onion turns to translucent
Add ginger garlic paste, fry until you get a fresh aroma, then add tomato fry until it becomes soft.
Add yogurt combine with
Add chopped coriander and mint, saute for a while
Add chicken and salt, combine, close the lid and cook for 10 min in a low flame
Add 3 1/2 cup of water to cook 2 cup of Jeera samba rice, bring it to boil, once it starts to boil add garam masala powder, stir, rinse rice in water drain the water in it, add it to the boiling mixture, once it starts to boil, make a low flame, close the lid and cook in a low flame until done. Saute once or twice before it is done.
It takes about 25 min to be done, once it is done, add ghee around the rice, mix it properly, turn off the flame and close the lid, rest it for 10 min before you serve.
Serve hot chicken biryani with lemon wedges, sliced onion cucumber and a spicy chicken curry.
You can also try with Basmati rice, soak Basmati rice for 20 min, drain the water and add in preparation.