For an optimal experience please
rotate your device to portrait mode
2 To 4 Servings
- 600 gm basmati rice
- 4 tablespoon mint leaves
- salt as required
- 2 teaspoon coriander powder
- 1 tablespoon garlic paste
- 2 tablespoon tomato puree
- 400 gm white onion
- 8 green cardamom
- 1 kilograms chicken thighs
- 1 teaspoon garam masala powder
- 2 pinches saffron
- 1 tablespoon ginger paste
- 4 green chilli
- 300 gm tomato
- 2 teaspoon cumin seeds
- 6 tablespoon Coroli Corn Oil
- 1/2 teaspoon chilli powder
- 6 tablespoon plain greek yoghurt
- 1 teaspoon powdered turmeric
- Marinate the chicken: take a large bowl and add Greek yoghurt in it along with turmeric, chilli powder along with salt as per your taste in a small bowl.
- Mix well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture.
- Keep aside for about 20-30 minutes, so that the yoghurt mixture is properly absorbed by the chicken.
- Also, soak saffron in the milk to make saffron milk and keep aside.
- Pour the oil in a deep bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes.
- Once done, immediately add the sliced onion and fry for 2-3 minutes straight.
- Make sure you don’t burn it, so when the onion starts to get brown in colour, add tomatoes and tomato puree and fry for another 5 minutes.
- Add slit green chillies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute.
- Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala.
- Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.
- Turn the flame to medium again and heat through for about 5-6 minutes only to turn it over to low heat.
- Cover with a lid and let simmer for 5 minutes and keep stirring during the entire process. Add little water, if you find the consistency too thick.
- Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required.
- Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves.
- Put the remaining rice over this layer and garnish with the same mentioned four ingredients.
- Cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes.
- Once done, put it off and let the biryani stay covered for about another 10 minutes.