Ingredients
- Chicken 1 kg
- Salt 1 tbsp
- Ginger Garlic Paste 1 tbsp
- Tomatoes 2 large size
- Green Chillies 7-8
- Fried Onions 1½ Cup
- 2 Lemon Slices
- Mint & Coriander Leaves 1 Cup
- Plum 4-5
- Tamarind 7-8
- Yogurt 1 Cup
- Chilli Flakes 1 tbsp
- Coriander Powder 1 tbsp
- Cumin seeds 1 tbsp
- Pepper 1 tsp
- Oil 1 Cup
- Whole Spices 1 tbsp
- 1 Chicken Cube
- Chicken Stock 4 Cups
- Mint and Coriander Leaves
- Yellow Food Colour 1 tsp
Why This Recipe Is So Good
Kitchen Tricks
- Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Let the dish rest covered for a few minutes after baking to allow the rice to fully absorb the flavors.
Step 1
In a big bowl, combine the chicken with salt, ginger garlic paste, chopped tomatoes, green chillies, fried onions, lemon slices, mint and coriander leaves, plum, tamarind, yogurt, chili flakes, coriander powder, cumin seeds, and pepper. Mix everything really well and let it marinate.
Step 2
Heat some oil in a large pot and toss in the whole spices. Cook them for about a minute until fragrant. Add the marinated chicken along with the chicken cube and cook for 10-12 minutes, stirring occasionally.
Step 3
Pour in the chicken stock, cover the pot, and let it simmer for 5-7 minutes so the flavors come together.
Step 4
Drain the soaked rice and add it to the pot. Cook everything for 5-6 minutes, then cover and let it sit for 2 minutes.
Step 5
Sprinkle in more mint and coriander leaves along with a pinch of yellow food coloring. Cover the pot again and cook on low heat for about 15 minutes until the rice is tender and the chicken is cooked through.
Step 6
Once done, fluff up the rice gently and serve your delicious homemade biryani hot!
