Easy Chicken biryani

Chicken Biryani

Ingredients

5 medium onions sliced

5 Tablespoons oil 

2 Tablespoons garlic ginger paste

4 medium tomatoes sliced

2 1/2 pounds of Chicken bone-in

Splash of water

1 cup chopped Cilantro

5 Tablespoons Biryani Masala seasoning

1 cup chopped mint

5 slit green Chilis (optional)

2 Tablespoon Salt

1/2 teaspoon cinnamon

2 cups uncooked Rice

1 cup Curd/plain yogurt

Start by cooking the rice in 3 cups of water with the salt and cinnamon.  Cook until water is absorbed and rice is soft.  I cook mine for 1 whistle in a pressure cooker.

Cook the onions in a separate pot in the oil until browned.

Add the garlic ginger paste and cook until well mixed and aromatic.

Add in the chicken pieces cooking until slightly browned on the outside.  Boneless chicken is expensive here so everyone uses pieces with bones.  We usually cook thighs, wings, legs, and the neck in this recipe.  Smaller size pieces are easier to eat and quicker to cook. Add a splash of water to prevent sticking. Then add in the Biryani masala seasoning.  Cook for 5 minutes.  

Add the sliced tomatoes and cook until they are soft.

Add the curd mixing well.  Heat until the sauce is warm throughout.

Add the chopped mint, cilantro, and chilis. Cover and cook until the chicken is done.  

Remove the lid and cook off any excess water in the pot. It shouldn’t be dry or really wet.  Add the chicken mixture to your cooked pot of rice.  Mix until well combined. Serve hot.