CHICKEN BIRYANI A delectable and flavourful chicken biryani recipe, perfect for dinner parties and get-togethers. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 11 May 2022 in Recipes Course New Update Main Ingredients Basmati rice, Chicken Cuisine Indian Course Main Course Chicken Prep Time 41-50 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Difficult Others Non Veg Ingredients list for CHICKEN BIRYANI 1 1/2 cups Basmati rice ,soaked for 30 minutes and drained 750 grams Chicken cut into 2 inch pieces on the bone 2 Bay leaves 5-6 Cloves 8-10 Black peppercorns 2 Black cardamoms 6-7 Green cardamoms to taste Salt 2 tablespoons Ghee 1 inch stick Cinnamon 1 teaspoon Caraway seeds (shahi jeera) 2-3 Green chillies ,slit 2 medium Onions ,sliced 1 tablespoon Ginger-garlic paste 1 tablespoon Biryani masala 1 teaspoon Coriander powder 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1/2 cup Fried onions 1/2 cup Yogurt 3 tablespoons coriander leaves , chopped 3 tablespoons Mint leaves , chopped 2 teaspoons Screw pine (kewda) water 3-4 tablespoons Fresh cream-butter mixture for drizzling Saffron water as required Whole wheat flour (atta) dough to garnish Fresh mint sprigs Method Heat 5 cups water in a deep non-stick pan. Add bay leaves, 5-6 cloves, 5-6 peppercorns, black cardamom and 3-4 green cardamoms and bring the water to boil. Add salt and mix. Add rice, mix and cook till rice is ¾ done. Strain in a colander. Heat 2 tablespoons ghee in another deep non-stick pan. Add remaining green cardamoms, peppercorns, cloves, caraway seeds and cinnamon and sauté till fragrant. Add green chillies and sauté. Add sliced onions and sauté till translucent. Add ginger-garlic paste and sauté for 1 minute. Add chicken pieces, biryani masala and salt, mix, cover and cook for 4-5 minutes. Add coriander powder, turmeric powder and chilli powder, mix and cook for 1 minute. Add ¾ of fried onions, yogurt, 2 tablespoons coriander leaves and 2 tablespoons mint leaves, mix, cover and cook till chicken is ½ done. Add screwpine water, mix and cook till chicken is ¾ done. Adjust salt and mix. Spread cooked rice on top of chicken mixture, drizzle cream-butter mixture, saffron water. Spread remaining coriander leaves, remaining mint leaves and remaining fried onions on top, cover the lid sealed with wheat dough and cook on low heat for 10-15 minutes. Serve hot garnished with mint sprigs. #Basmati rice #Bay leaves #Biryani masala #Black cardamoms #Black peppercorns #Caraway seeds (shahi jeera) #Chicken #Cinnamon #Cloves #coriander leaves #Coriander powder #Fresh mint sprigs #Fried onions #Ghee #Ginger-garlic paste #Green cardamoms #Green chillies #Mint leaves #Onions #Red chilli powder #Salt #Screw pine (kewda) water #Turmeric powder #Whole wheat flour (atta) dough #Yogurt #Saffron water Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article