Its basically low calorie, its got chicken flavoured with mint and corriander
non vegetarian 4 servings
1 kg Chicken
400 gms Basmati Rice
200 gms Yoghurt (Curd)
200 gms Onion
2 tbsp Ginger and Garlic paste
1 tsp Red chilli powder
1 tsp Shahi jeera
1/2 tsp Cardomom
1/2 tsp Cloves
1 small piece of Cinnamon
2 Bay leaves
a pinch of Mace powder
a pinch of Saffron
a small bunch Mint
a small of bunch Coriander
1/2 cup of Oil
Salt to taste
Clean , cut chicken into medium sizes pieces
Soak rice, boil till three-fourth done
Steep saffron in little (2 tbsp) curds
Heat oil in a handi add the whole garam masala, add finley sliced onions. Fry till it turns golden brown
Add ginger-garlic paste and fry well till the raw flavour dissappears
Add chilli powder, followed by chicken. Fry it well.
Add curd to moisten. Cook till chicken is done
Add the saffron curds which was soaked and lemon juice
Arrange layers of rice then a layer of chicken not forgetting the finely chopped pudina and dhaniyaa in between them
Preferably use a copper bottom or a thick bottom Handi for Biryani . The last layer or the layer should be rice garnished with pudina and dhaniya .
Cover with a tight lid and place it in the preheated oven.
Depending on your kind of oven it might take 15-30 minutes for Biryani to be cooked and well infused with flavors.