Quick Chicken Biryani A quick chicken biryani that is sure to appease your taste buds This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 Apr 2021 in Recipes Course New Update Main Ingredients Chicken, Basmati rice Cuisine Indian Course Rice Prep Time 41-50 minutes Cook time 41-50 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Quick Chicken Biryani 750 grams Chicken cut into 2 inch pieces on the bone 1 1/2 cups Basmati rice soaked for 30 minutes and drained to taste Salt 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 1 teaspoon Coriander powder 3 teaspoon for sprinkling Tata Sampann Chicken Masala 3/4 cup Yogurt 1 1/2 tablespoons Ginger-garlic paste 4 tablespo for garnish Fresh coriander leaves chopped 2-3 Green chillies chopped 20-25 + for garnish Fresh mint leaves 5 tablespo for garnish Fried onions 1 Black cardamom 2-3 Green cardamoms 1 Bay leaf 1/2 inch Cinnamon 1 1/2 tablespoons Ghee 1 teaspoon Oil 1 Medium tomato chopped large pinch Saffron (kesar) soaked in 3 tablespoons warm milk to serve Raita Method Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps chicken masala, yogurt, ginger-garlic paste, 2 tbsps coriander leaves, green chillies, 15 mint leaves and 3 tbsps fried onions and mix so that all the chicken pieces are well coated. Set aside to marinate for 10-15 minutes. Meanwhile to make the rice, heat plenty of water in a deep non-stick pan, add 1 black cardamom, break open and add green cardamoms, bay leaf, cinnamon and salt and let the water to come to a boil. Add rice and cook till ¾ done. Drain the rice and transfer into another bowl. Heat ½ tbsp ghee and oil in a deep thick bottom non-stick pan, add the marinated chicken and spread leaving a little space in the middle. Sprinkle tomato and add 1 tsp chicken masala. Spread the ¾ cooked rice evenly. Sprinkle remaining fried onion and remaining coriander leaves. Tear remaining mint leaves and sprinkle on top. Drizzle the saffron milk and remaining ghee. Sprinkle a little salt and a little chicken masala. Cover and cook for 25-30 minutes on medium heat. Take the pan off the heat. Transfer the biryani onto a serving dish, garnish with coriander leaves, mint leaves and fried onion and serve hot with raita. #Basmati rice #Bay leaf #Black cardamom #Chicken #Cinnamon #Coriander powder #Fresh coriander leaves #Fresh mint leaves #Fried onions #Ghee #Ginger-garlic paste #Green cardamoms #Green chillies #Oil #Red chilli powder #Saffron (kesar) #Salt #Turmeric powder #Yogurt 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