Quick Chicken Biryani | Sanjeev Kapoor Khazana

 Here's how you can make Chicken Biryani instantly without any fuss.

QUICK CHICKEN BIRYANI

Ingredients

750 grams chicken on the bone, cut into 2 inch pieces

1½ cups basmati rice, soaked for 30 minutes and drained 

Salt to taste

1 tsp red chilli powder

½ tsp turmeric powder

1 tsp coriander powder

3 tsps Tata Sampann Chicken Masala + for sprinkling

¾ cup yogurt

1½ tbsps ginger-garlic paste

4 tbsps freshly chopped coriander leaves + for garnish

2-3 green chillies, chopped

A few mint leaves + for garnish

5 tbsps fried onion + for garnish

1 black cardamom

2-3 green cardamoms

1 bay leaf

½ inch cinnamon stick

1½ tbsps ghee

1 tsp oil

1 medium tomato, chopped

6-7 mint leaves + for garnish

A large pinch of saffron, soaked in warm water

Raita to serve

Method

1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.

2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.

3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.

4. Add rice and cook till ¾ done. Drain the rice and set aside.

5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.

6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.

7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.

8. Cover and cook for 25-30 minutes. Take it off the heat.

9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.