Chicken Marination
Ingredients
- Green cardamoms 5
- Black cardamoms 2
- Cinnamon sticks 2
- Black peppercorn 8-10
- Coves 5
- Bay leaf 1
- Coriander seeds 1 tsp
- Dried red chili 2 (or more)
- Yogurt 1 cup
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Salt to taste
- Lemon juice 2 tbsp
- Chicken 1 kg (Boneless or with bones…your choice)
- Tomatoes 2 big, sliced
- Fresh coriander chopped 1/2 cup
- Fresh mint chopped 1/2 cup
- Green chilies 2-4 (I added whole chillies but you can chop them if you want biryani to be more spicy)
- Fried onions 4 tbsp
Boiled Rice for Biryani
- Uncooked rice 2 cups, soaked in water for at least 1 hour
- Black cardamoms 2
- Star anise 1
- Cumin seeds 1/2 tsp
- Black peppercorn 3-4
- Bay leaves 2-3
- Cinnamon sticks 2
- Coves 3
- Green cardamoms 4
- Salt 1 tsp
Gravy
- Oil 1/4 cup (or more if you prefer more oil in your rice)
- Onions 2 big, sliced
- Cumin seeds 1 tsp
Layer
- Tomato 1, sliced
- Fresh coriander chopped 1/2 cup
- Fresh mint chopped 1/2 cup
- Lemon juice 2 tbsp
- Chat masala 1 tsp
Preparation
- CHICKEN MARINATION: Grind the whole spices (green cardamoms, black cardamoms, cinnamon sticks, black peppercorn, cloves, bay leaf, coriander seeds, and dried red chilies) into fine powder.
- Add this powder to the yogurt and mix.
- Now add ginger and garlic paste, salt and lemon juice into the yogurt and mix.
- Add this yogurt mixture to the chicken along with tomatoes, coriander and mint leaves, green chilies and fried onions.
- Mix well, cover and marinate the chicken for 1 hour.
- BOILED RICE FOR BIRYANI: Add the whole spices and salt to the water and let the water come to a boil.
- Now add drained rice and cook the rice until 80% done.
- Remove the whole spices and if you like and drain the boiled rice. Keep aside for later use.
- GRAVY: Heat oil in a cooking pot and add the sliced onions and cumin.
- When the onions start to turn golden add the marinated chicken and cook until the chicken is well done and oil has separated from the gravy. This might take around 25-30 minutes.
- Take the chicken out into a bowl and to this pot add the boiled rice.
- LAYER: Mix the ingredients mentioned under “layer” and spread evenly on the rice.
- Now cover this tomato layer with the chicken gravy.
- Cover the pot with lid and put the biryani on dum for 15-18 minutes or until the rice is completely cooked.
- White Biryani is ready. Serve with mint chutney and my Lacha pyaz recipe.
- Enjoy!
White Chicken Biryani
Ingredients
Chicken Marination
- Green cardamoms 5
- Black cardamoms 2
- Cinnamon sticks 2
- Black peppercorn 8-10
- Coves 5
- Bay leaf 1
- Coriander seeds 1 tsp
- Dried red chili 2 or more
- Yogurt 1 cup
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Salt to taste
- Lemon juice 2 tbsp
- Chicken 1 kg Boneless or with bones…your choice
- Tomatoes 2 big sliced
- Fresh coriander chopped 1/2 cup
- Fresh mint chopped 1/2 cup
- Green chilies 2-4 I added whole chillies but you can chop them if you want biryani to be more spicy
- Fried onions 4 tbsp
Boiled Rice for Biryani
- Uncooked rice 2 cups soaked in water for at least 1 hour
- Black cardamoms 2
- Star anise 1
- Cumin seeds 1/2 tsp
- Black peppercorn 3-4
- Bay leaves 2-3
- Cinnamon sticks 2
- Coves 3
- Green cardamoms 4
- Salt 1 tsp
Gravy
- Oil 1/4 cup or more if you prefer more oil in your rice
- Onions 2 big sliced
- Cumin seeds 1 tsp
Layer
- Tomato 1 sliced
- Fresh coriander chopped 1/2 cup
- Fresh mint chopped 1/2 cup
- Lemon juice 2 tbsp
- Chat masala 1 tsp
Instructions
- CHICKEN MARINATION: Grind the whole spices (green cardamoms, black cardamoms, cinnamon sticks, black peppercorn, cloves, bay leaf, coriander seeds, and dried red chilies) into fine powder.
- Add this powder to the yogurt and mix.
- Now add ginger and garlic paste, salt and lemon juice into the yogurt and mix.
- Add this yogurt mixture to the chicken along with tomatoes, coriander and mint leaves, green chilies and fried onions.
- Mix well, cover and marinate the chicken for 1 hour.
- BOILED RICE FOR BIRYANI: Add the whole spices and salt to the water and let the water come to a boil.
- Now add drained rice and cook the rice until 80% done.
- Remove the whole spices and if you like and drain the boiled rice. Keep aside for later use.
- GRAVY: Heat oil in a cooking pot and add the sliced onions and cumin.
- When the onions start to turn golden add the marinated chicken and cook until the chicken is well done and oil has separated from the gravy. This might take around 25-30 minutes.
- Take the chicken out into a bowl and to this pot add the boiled rice.
- LAYER: Mix the ingredients mentioned under “layer” and spread evenly on the rice.
- Now cover this tomato layer with the chicken gravy.
- Cover the pot with lid and put the biryani on dum for 15-18 minutes or until the rice is completely cooked.
- White Biryani is ready. Serve with mint chutney and my Lacha pyaz recipe.
- Enjoy!
