Whenever I think of making some biriyani, I go like … “Noooo! That’s going to take so much time.”, and I just drop the plan. But this time, I thought of something that could make it seem easier and make me feel like I didn’t have to do much work. I prepared the rice a day ahead.
I woke up this morning, and the thought of making biriyani for lunch didn’t feel like a lot of work, at least in my head.
Ingredients:
Basmati Rice – 2 cups
Chicken – 1 kg
Oil – 4 tbsp + 1 tbsp
Chopped Onions – 2 cups + 0.5 cup
Green chillies – 3
Ginger-Garlic Paste – 1 heaped tsp
Tomatoes – 2
Yoghurt – 1 cup
Chopped Mint & Coriander leaves – 1 cup
‘Eastern’ Biriyani Masala – 1/4 cup
‘Eastern’ Chicken Masala – 1/4 cup
Salt to taste
Step 1: In a pan, add 4 tbsp of oil and heat. Add the onions (2 cups) and saute until translucent.
Step 2: Now add the chopped green chillies and the ginger-garlic paste. After a minute or two, stir in the tomatoes. Cover with a lid and let them cook.
Step 3: Once the tomatoes are done, toss in the chicken along with the biriyani masala, chicken masala, yoghurt, and the mint-and-coriander leaves. Give it a good stir, and leave the chicken to cook in this masala for 15 minutes, or until done.
For the Raita:
Ingredients:
Chopped Onions – 0.5 cup
Cucumbers – 2
Green chillies – 3
Yoghurt – 1 cup
Salt to taste
Grab a bowl, and mix all the ingredients together.
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In a serving tray, layer the rice and chicken.
While layering, you could choose to sprinkle some yellow food coloring powder that has been diluted in milk, or some rose water.
To 1 tbsp oil, add 0.5 cup chopped onions and saute on low flame in a separate pan, until golden brown.This can be spread out on top.
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| Serve with Raita, and a pickle of your choice. |
sugarcoatedmasala 
