Name: Biryani in a Jiffy recipe by Aalia Sabahat at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Basmati Rice half kg to 600 gms; Chicken 600 to 800 gms washed and cleaned; Two large onions thinly sliced; 1 large tomatoes chopped.; Ginger and Garlic paste 2 tbsp; Curd 100 gms; Two large potatoes cut into quarters (optional); Garam Masala whole- 6 to 8 green cardamoms, 6 to 8 cloves, 2 inch stick of cinnamon and half a tsp of peppercorns; Red chilli powder 1tsp, cumin powder 1 tsp, garam masala powder 1 tsp and salt as per taste.; Refined oil 150 ml; Coriander leaves chopped finely. A handful (optional); Rose water 2 tsp; Saffron threads / Saffron colour as required for adding colour

ABOUT Biryani in a Jiffy RECIPE

A very quick and delicious recipe for biryani. Can be prepared without too much preparation. Great for pampering the guests who arrive at a short notice; also great for bachelors and singles staying away from home.

Ingredients Serving: 4

Basmati Rice half kg to 600 gms
Chicken 600 to 800 gms washed and cleaned
Two large onions thinly sliced
1 large tomatoes chopped.
Ginger and Garlic paste 2 tbsp
Curd 100 gms
Two large potatoes cut into quarters (optional)
Garam Masala whole- 6 to 8 green cardamoms, 6 to 8 cloves, 2 inch stick of cinnamon and half a tsp of peppercorns
Red chilli powder 1tsp, cumin powder 1 tsp, garam masala powder 1 tsp and salt as per taste.
Refined oil 150 ml
Coriander leaves chopped finely. A handful (optional)
Rose water 2 tsp
Saffron threads / Saffron colour as required for adding colour

Instructions

Wash and soak rice for 10 minutes.
Wash clean and drain water from the chicken pieces.
Heat oil in a pressure cooker. Add 3 cloves, 3 cardamoms, peppercorns and 1 inch of the cinnamon stick.
Add thinly sliced onions and fry to golden. Now add the chicken pieces, ginger and garlic paste and all the powdered masala. Cook for 2 minutes on medium heat. Add chopped tomatoes and curd. Add salt as per taste and mix well. If adding potatoes add them too. Mix everything well and close the lid. (No need to add water)
Cook the chicken on low heat until 2 whistles.
Boil sufficient amount of water add to this the remaining whole spices and salt. Add the soaked rice and cook for 10 minutes.
Drain the water from the cooked rice.
Now take a large pot add 1 cup water at the base and a teaspoon of oil. This doesn't let the rice burn or stick to the utensil. Spread half of the cooked rice; then all of the cooked chicken then the remaining cooked rice.
Sprinkle the saffron or colour soaked in rose water and garnish with chopped coriander leaves.
Cover the lid and put weight on it not allowing steam to pass. Cook on low flame for another 15 minutes.
Serve hot with any raita of your choice. ENJOY!

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