Biryani in a Jiffy | 5 Best Biryanis With Chef Anupa | Sanjeev Kapoor Khazana

Chicken biryani recipe that can be made in few simple steps. Watch this video to find out how to make this recipe.

BIRYANI IN A JIFFY - (serves - 4)

Ingredients

750 grams chicken, cut into 1½ inch pieces on the bone
1½ cups Basmati rice, soaked for 20 minutes and drained
1 medium onion
Salt to taste
1 tablespoon oil
8-9 fresh coriander sprigs
3-4 fresh mint sprigs
1 teaspoon cumin seeds (jeera)
4-5 cloves
1 inch cinnamon
2 medium tomatoes
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1½ teaspoons red chilli powder
½ teaspoon garam masala powder
1 cup yogurt
1 inch ginger, cut into thin strips
¼ cup browned onions + as required
1 teaspoon screwpine water
1 teaspoon rose water
4 eggs, boiled and peeled

Method

1. Heat 3-4 cups water in a deep non-stick pan.
2. Slice onion.
3. Add salt and rice to boiling water, mix, cover and cook on low heat till ¾th done. Drain in a colander.
4. Heat oil in another deep non-stick pan.
5. Chop 6-7 coriander sprigs and mint sprigs.
6. Add cumin seeds, green cardamoms, cloves, broken cinnamon to hot oil and let the cumin seeds change colour. Add sliced onion and sauté till golden brown.
7. Finely chop tomatoes.
8. Add ginger-garlic paste to onion mixture and sauté on medium heat for 1 minute. Add turmeric powder, chilli powder, garam masala powder and sauté for 30 seconds.
9. Add tomatoes, salt and chopped coriander sprigs and mint sprigs, mix, reduce heat, cover and cook till tomatoes turn soft and pulpy.
10. Add yogurt and mix. Add chicken pieces and mix. Adjust salt, add ginger strips, cover and cook for 6-7 minutes.
11. Add ¼ cup browned onion and layer cooked rice on top. Drizzle screwpine water and rose water on top.
12. Chop remaining coriander sprigs and spread on top of layered rice mixture alongwith some browned onions and sprinkle some salt.
13. Cut eggs in 4 wedges and place on top of layered rice, cover with an aluminium foil, cover the pan and cook on low heat for 10 minutes.
14. Serve hot garnished with some browned onions.

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