Name: Minty chicken biryani recipe by Tamali Rakshit at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 cups Basmati Rice; 5 pieces chicken; 1/2 cup mint leaves, finely chopped; 4 tbsp oil; 1 tbsp ghee; 1 cup or 2 onions chopped; 1 medium tomato chopped; 3 tbsp yogurt; 1/2 tsp red chilli powder; 1 tsp garam masala powder; 2 tsp Sugar (optional); Salt to taste; Boil together :; 2 cinnamon stick; 4 cloves; 4 green cardamoms; 1" piece Ginger; 10-12 Black peppercorns; 1 small piece of mace; For Tempering :; 2 Bay Leaves; 1 Cinnamon stick; 2 Cardamoms; 3 cloves

ABOUT Minty chicken biryani RECIPE

Minty chicken biryani is a simple and tempting recipe. It tastes good without any accompaniment, but can be served with raita.

Ingredients Serving: 4

2 cups Basmati Rice
5 pieces chicken
1/2 cup mint leaves, finely chopped
4 tbsp oil
1 tbsp ghee
1 cup or 2 onions chopped
1 medium tomato chopped
3 tbsp yogurt
1/2 tsp red chilli powder
1 tsp garam masala powder
2 tsp Sugar (optional)
Salt to taste
Boil together :
2 cinnamon stick
4 cloves
4 green cardamoms
1" piece Ginger
10-12 Black peppercorns
1 small piece of mace
For Tempering :
2 Bay Leaves
1 Cinnamon stick
2 Cardamoms
3 cloves

Instructions

Clean and soak the rice in water for 30 minutes.
Also wash and pat dry the chicken pieces.
Boil 5 cups water with whole spices and ginger.
Add chicken and cook until chicken turns just tender.
Now turn off the flame.
Strain and keep aside the chicken pieces and the stock separately. Discard the whole spices and ginger.
Now heat oil in a kadai. Add tempering ingredients.
After 30 seconds, add sliced onions and fry till golden brown.
Add chicken pieces, chopped tomato and mint leaves. Saute until chicken turns light brown.
Add yogurt, red chilli powder, garam masala powder and salt. Saute for 2-3 minutes.
Add 4 cups of chicken stock.
Add the drained rice and salt.
Bring to a boil, cover and cook on low heat for about 14-15 minutes or until all the water is absorbed and the rice is done.
Now add black pepper powder, sugar and ghee, mix carefully and cover the kadai. Wait for 10 minutes.
Serve hot with refreshing raita.

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