Mint Chicken Biryani Recipe - 1

Ingredients

  • ▢ 500 gm chicken with bone
  • ▢ 2 Cup basmati rice
  • ▢ 2 large onion julienned
  • ▢ Salt as per taste
  • ▢ 2 teaspoon Garam Masala see recipe here
  • ▢ A pinch of saffron soaked in ¼ Cup of warm milk
  • ▢ Ghee for cooking and frying onions

Whole spices

  • ▢ 1 bay leaf
  • ▢ 3 – 4 green cardamom pods
  • ▢ 2 – 3 cloves
  • ▢ 1 star anise

For the chicken marinade

  • ▢ 1 Cup curd
  • ▢ 2 teaspoon mint powder
  • ▢ 2 teaspoon ginger-garlic paste
  • ▢ 1 teaspoon red chili powder

For the green chutney

  • ▢ 1 bunch of mint leaves
  • ▢ ½ bunch of coriander leaves
  • ▢ 2 green chilies
  • ▢ 1 to mato
  • ▢ 2 – 3 garlic cloves
  • ▢ 1 inch piece of ginger peeled

Instructions

  • Clean, wash and dry chicken. With fork prick chicken for the marinade to penetrate into the chicken layers.
  • Mix all the ingredients mentioned under the marinade and smear over the chicken pieces. Leave marinated chicken overnight in fridge or for at least 4 – 5 hours.
  • Make green chutney in blender of ingredients mentioned above. Set aside.
  • Clean, wash and soak rice in enough water for 1 – 2 hours. After 2 hours cook rice with whole spices in enough water. Once rice is 70% done drain in a sieve.
  • Heat ghee in a heavy bottomed saucepan over medium heat and fry onions until dark brown in color. Drain in an absorbent paper and set aside.
  • In the same vessel heat ghee once again and add marinated chicken pieces, green chutney, Garam Masala and salt. Cook chicken pieces over low heat until tender.
  • Now for layering, arrange the cooked rice for the chicken layer. On top drizzle saffron infused milk. Seal the saucepan with tight fitting lid.
  • Keep it on low flame for 20 – 25 minutes. Open the lid, mix all the layers nicely and serve hot with raita.

Nutrition

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Mint Chicken Biryani Recipe - 2

Mint Chicken Biryani Recipe

Ingredients

  • 500 gm chicken with bone
  • 2 Cup basmati rice
  • 2 large onion julienned
  • Salt as per taste
  • 2 teaspoon Garam Masala see recipe here
  • A pinch of saffron soaked in ¼ Cup of warm milk
  • Ghee for cooking and frying onions

Whole spices

  • 1 bay leaf
  • 3 – 4 green cardamom pods
  • 2 – 3 cloves
  • 1 star anise

For the chicken marinade

  • 1 Cup curd
  • 2 teaspoon mint powder
  • 2 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder

For the green chutney

  • 1 bunch of mint leaves
  • ½ bunch of coriander leaves
  • 2 green chilies
  • 1 to mato
  • 2 – 3 garlic cloves
  • 1 inch piece of ginger peeled

Instructions

  • Clean, wash and dry chicken. With fork prick chicken for the marinade to penetrate into the chicken layers.
  • Mix all the ingredients mentioned under the marinade and smear over the chicken pieces. Leave marinated chicken overnight in fridge or for at least 4 – 5 hours.
  • Make green chutney in blender of ingredients mentioned above. Set aside.
  • Clean, wash and soak rice in enough water for 1 – 2 hours. After 2 hours cook rice with whole spices in enough water. Once rice is 70% done drain in a sieve.
  • Heat ghee in a heavy bottomed saucepan over medium heat and fry onions until dark brown in color. Drain in an absorbent paper and set aside.
  • In the same vessel heat ghee once again and add marinated chicken pieces, green chutney, Garam Masala and salt. Cook chicken pieces over low heat until tender.
  • Now for layering, arrange the cooked rice for the chicken layer. On top drizzle saffron infused milk. Seal the saucepan with tight fitting lid.
  • Keep it on low flame for 20 – 25 minutes. Open the lid, mix all the layers nicely and serve hot with raita.

Nutrition

There can be different permutation and combinations of spices to make curry powder so do not get confused. This curry powder recipe was shared with me by one of the faculties when I was doinga baking course, this recipe has easily available spices and no complicated procedure. I use it to season Kofta curries, Dals or chicken dishes and just a small teaspoon of it is enough. While making Curry Powder or any other spice mix is very specific about the measurement, for that purpose I would suggest either use measuring cups and spoons or weighing machine.

Homemade Curry Powder Recipe - 3 Homemade Curry Powder Recipe - 4

Ingredients

  • ▢ 100 gram coriander seeds
  • ▢ 50 gram cumin seeds
  • ▢ 20 gram turmeric powder
  • ▢ 10 gram black peppercorns
  • ▢ 1 inch piece of cinnamon
  • ▢ 10 cloves
  • ▢ 1 blade of mace
  • ▢ 2 whole star anise
  • ▢ 1 whole nutmeg
  • ▢ 5 green cardamom

Instructions

  • In a cast iron skillet ( Buy it here ) dry roast all the whole spices except turmeric till fragrant and light brown in color. Turn off the heat. Let the roasted spices cool down for few minutes.
  • In a mixer ( Buy it here ) blend the roasted spices along with turmeric to a coarse powder.
  • If you prefer sieve the powder to get fine consistency curry powder.
  • Store Curry Powder in an airtight container at room temperature. Make sure to use clean and dry spoon to scoop out curry powder.

Recipe Notes:

We follow a strict NO SPAM Policy