Biryani has never failed to bring out the joy and festive mood in me…
Are you overwhelmed by the long preparation time that most of the Biryani recipes call for? If so give this recipe a try. As the name suggests it’s made in a hurry, which means it calls for less preparation time yet tastes flavorful and delicious. It’s been a long time since I made biryani. Every time I get into the kitchen with the mind of making biryani, I somehow got deviated and ended up making something simple. In India, Biryani is one such food served during celebrations and during most happy occasions. Whenever I make biryani at home, I unknowingly fall into the celebration mood and I will be seen happy on that day.
Usually, I follow the long preparation steps while making biryani. However, yesterday I made it in the easiest way possible. I was really impressed by the outcome, it tasted flavorful and was aromatic. For more biryani recipes, click here
One tip that I would like to share with you all: Be sure to add chopped mint leaves while layering the chicken and rice, mint leaves enhances the taste and the aroma of the biryani greatly.
Biryani in a hurry Recipe
Ingredients
For marinating chicken:
- Chicken legs or Bone-in chicken pieces- I used 5 chicken legs, you could add more pieces
- Ginger-Garlic paste- 1 tbsp
- Chili powder- 2 tsp or more according to your needs
- Turmeric powder- 1/4 tsp
- Cumin powder- 3/4 tsp
- Ground fennel- 2 tsp
- Coriander powder- 2 tsp
- Garam Masala- 1 tsp
- Salt- to taste
Other ingredients:
- Basmati Rice- 1 1/2 cups, cooked in 3 cups water seasoned with 1 tsp Garam masala and salt
- Oil- 1 tbsp
- Whole cardamom- 3
- Whole cloves- 3
- Whole cinnamon- 3 inch slice
- Bay leaves- 2
- Onions, chopped- 4, large
- Tomatoes, chopped- 3, large
- Cilantro, chopped- 1/4 cup
- Mint leaves, chopped- 1 handful
- Ghee- 1 tbsp
- Saffron, soaked in 1 tbsp water or milk- 2 pinches
- Fried onions (optional)
- Roasted Cashew nuts (optional)
- Salt- to taste
Instruction
- Marinate the chicken with the above mentioned ingredients to marinate the chicken, keep aside for 15 to 30 minutes.
- Place a large non-stick cooking pan, add oil, add whole cardamom, cloves, cinnamon and bay leaves, saute for a few seconds.
- Add the marinated chicken and cook covered till the chicken is half cooked. If the chicken gets dry, add some water and cook.
- While the chicken is cooking, cook 1 1/2 cups of basmati rice in 3 cups water seasoned with 1 tsp garam masala and 1/4 tsp salt- Either cook in a rice cooker or in a saucepan over stove top.
- When the chicken is half cooked, add the onions and tomatoes, cook covered till the tomatoes have mashed up and onions have cooked well.
- The chicken masala shouldn’t be too dry, there should be some moisture in it.
- Taste and add more salt if needed, if you prefer more heat add more chili powder or ground pepper.
- Top the cooked chicken with chopped cilantro and mint.
- Evenly spread cooked rice over it.
- Drizzle melted ghee over the rice.
- Soak 2 pinches of saffron in 1 tbsp water or milk for 5 minutes, drizzle saffron water over the rice.
- If you want you could top the rice with fried onions, roasted cashew nuts, raisins etc. Since, I was in a hurry I didn’t add these.
- Cover the pan with its lid and place over low heat for 10 minutes.
- Uncover and using a spatula gently combine the rice and the chicken.
- Serve warm with raita, pickle, salad etc.
Tips:
- Be sure to add mint leaves and basmati rice should be seasoned with garam masala.
- For marinating chicken
- Chicken legs or Bone-in chicken pieces- I used 5 chicken legs, you could add more pieces
- Ginger-Garlic paste- 1 tbsp
- Chili powder- 2 tsp or more according to your heat level
- Cumin powder- ¾ tsp
- Ground Fennel- 2 tsp
- Coriander powder- 2 tsp
- Garam Masala- 1 tsp
- Salt- to taste
- Basmati Rice- 1½ cups, cooked in 3 cups water seasoned with 1 tsp Garam masala and salt
- Oil- 1 tbsp
- Whole cardamom- 3
- Whole cloves- 3
- Whole cinnamon- 3 inch slice
- Bay leaves- 2
- Onions, chopped- 4, large
- Tomatoes, chopped- 3, large
- Cilantro, chopped- 2 handful
- Mint leaves, chopped- 1 handful
- Ghee- 1 tbsp
- Saffron, soaked in 1 tbsp water or milk- 2 pinches
- Fried onions (optional)
- Roasted Cashew nuts (optional)
- Salt- to taste
- Marinate the chicken with the above mentioned ingredients to marinate the chicken, keep aside for 15 to 30 minutes.
- Place a large non-stick cooking pan, add oil, add whole cardamom, cloves, cinnamon and bay leaves, saute for a few seconds.
- Add the marinated chicken and cook covered till the chicken is half cooked. If the chicken gets dry, add some water and cook.
- While the chicken is cooking, cook 1½ cups of basmati rice in 3 cups water seasoned with 1 tsp garam masala and ¼ tsp salt- Either cook in a rice cooker or on stove top.
- When the chicken is half cooked; add the onions and tomatoes, cook covered till the tomatoes have mashed up and onions have cooked well.
- The chicken masala shouldn't be too dry, there should be some moisture in it.
- Taste and add more salt if needed, if you want more heat add more chili powder or ground pepper.
- Top the cooked chicken with chopped cilantro and mint.
- Evenly spread cooked rice over it.
- Drizzle melted ghee over the rice.
- Soak 2 pinches of saffron in 1 tbsp water or milk for 5 minutes, drizzle saffron water over the rice.
- If you want you could top the rice with fried onions, roasted cashew nuts, raisins etc. Since, I was in a hurry I didn't add these.
- Cover the pan with its lid and place over low heat for 10 minutes.
- Uncover and using a spatula gently combine the rice and the chicken.
- Serve warm with raita, pickle, salad etc.
