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CHICKEN BIRYANI RECIPE
Whether, it is a Sunday lunch with family or a weekend party with friends, you can rarely go wrong with a Chicken Biryani! While the cooking process can be slightly lengthy, the simplicity makes up for it. Serve it with some raita or a salad, because you don’t really need too many things on the table when you have a big handi of aromatic, flavourful biryani! Just make sure you retain chicken on the bone for maximum flavour.
INGREDIENTS
3 Cubes MAGGI Magic Cubes Chicken (Crumbled)
4 Tablespoons NESTLÉ Everyday Ghee
2 Cinnamon (1 Inch Pieces)
6 Cloves (Coarsely Crushed)
2 Green Cardamom (Coarsely Crushed)
1 Star Anise (Coarsely Crushed)
1 Teaspoon Whole Peppercorns (Coarsely Cushed)
1 Black Cardamom (Coarsely Crushed)
2 Onion (Sliced)
1 Teaspoon Ginger-Garlic Paste
1 Teaspoon Red Chilli Powder
0.5 Teaspoon Turmeric Powder
4 Teaspoons Coriander Powder
2 Tomato (Sliced)
500 gms Chicken (Cut Into Small Pieces)
3.5 Cups Water
1.35 Cups Rice
1 Pinch Salt
3 Tablespoons Coriander Leaves (Chopped)
3 Tablespoons Mint Leaves (Chopped)
CREATE IT
STEP 1 | 20 MINS
Prepare ingredients as mentioned in the list.
STEP 2 | 10 MINS
Heat ghee in a pan, and add cinnamon, cloves, green cardamom, star anise, whole peppercorns and black cardamom. Then, add onions and sauté till golden-brown.
STEP 3 | 5 MINS
Add the ginger-garlic paste and sauté till the raw smell is gone. Add the red chilli powder, turmeric powder and coriander powder. Sauté for a minute.
STEP 4 | 10 MINS
Add tomatoes and sauté till they are well-cooked. Then, add the chicken pieces and sauté for 5 minutes.
STEP 5 | 5 MINS
Add water, crumbled MAGGI Magic Cubes (Chicken), mint leaves and coriander leaves. Mix well and add salt to taste. Add the rice when the water starts to boil.
STEP 6 | 15 MINS
Lower the flame, cover and cook till the rice and chicken are done.
STEP 7 | 2 MINS
Serve hot with raita.
