Easy One pot Chicken Biryani

 Easy One pot Chicken Biryani 

No fuss steps infact a one pot preparation with a flavourful outcome! 

"Fall in love with the irresistible flavours of this homemade chicken biryani. I have used Zorabian Chicken for this recipe. 

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Now let's get straight into the recipe. Here's how you can make it:

Ingredients:

500g Chicken (I have used skin whole chicken pieces from Zorabian Chicken )

For Marination- 

1/2 tsp salt, 

1/4 tsp turmeric pwd,

2 tsp  kashmiri chilli pwd,

1 tbsp coarsely crushed coriander seeds, 

2 tbsp Biryani Masala, 

1 tbsp ginger garlic paste 

handful of chopped mint & coriander leaves, 

3 tbsp thick yogurt.

For Rice Preparation 

350g Basmati Rice 

 Handful of Whole spices (cardamoms, small cinnamon stick, cloves & 1 Bayleaf) 

Other Ingredients 

1/4 cup Oil/Ghee 

4-5 onions, sliced

2 medium tomatoes

For Topping: 

saffron, 

1 tbsp fried onions (birista) 

 Coriander & mint leaves

Method:

1. Marinate the chicken pieces with the marinade ingredients listed above and keep aside for 30 mins.

2. Next wash & soak the basmati rice for 30 mins.

3. Keep the rice to cook with dry spices and salt. Cook for 8 minutes and leave the rice a little undercooked.

 4. Mix a pinch of saffron with warm water to use later  

5. Take a deep bottom pan, add oil+ghee & add the sliced onions. Fry until golden brown  and crispy. Set aside some of this for garnish.

6. Now add marinated chicken & fry for 5 mins. 7. Add chopped tomatoes at this stage.Cover & cook for 10 minutes. 

7. Once masala is cooked through, layer the rice over it. Drizzle saffron & add the birista.   9.You can also add more ghee over the rice if you like.

8.  Cover the pot with a tight lid & lower the flame down. Let it stay on low flame for another 10-15 mins. 

Note - If your pan is not heavy bottomed, place it on a tawa. Switch flame off & let it rest for another 10 mins. Then open & garnish with fresh coriander/mint. Serve hot with raita!

 Enjoy♥️ delicious and easy one pot biryani.  

  

Easy Quick Butter Chicken

Hello friends,

I am back with another chicken recipe. Butter Chicken is actually the one of the easiest curries to make. It can be cooked up in 30 minutes flat.   It's best enjoyed when the gravy is rich, creamy and a tad bit sweet.

Each restaurant will serve up a different looking or tasting dish. But what is the secret of a lip smacking butter chicken?
Spicy or sweet?
Shredded chicken or chunks?
Well, there is no fixed rule for this.
You can always adjust the heat level to your liking by adding more or less spices and sugar.

I make a non indulgent version of less cream and cashews when we dine alone. But never compromise when I have guests because it's my time to impress. 😎😉

So note the ingredients and stir up some delicious Butter Chicken. For this recipe I used fresh, hygienically packed Zorabian chicken.

 It's available on bigbasket.com or various stores across 15 cities in India. Best part is it's halal meat.

Ingredients

• 500 gms boneless, skinless Zorabian chicken
• 2 tbsp butter
• 2 big onions
• 1 tsp chilly powder
• 1 cup plain yogurt/cream
• 1 tsp turmeric powder
• 1 tsp tandoori chicken masala
• 1 tbsp ginger garlic paste
• 2 tomatoes
• 2 tsp tomato ketchup
• 2 tbsp tomato puree
• Handful of cashews
• 1 tbsp  dried fenugreek leaves ( kasturi methi)
• Corriander/fried onions for garnish
• Salt to taste

Method

1. In a pan, take one tbsp butter and  over medium-high heat, brown the pieces of the chicken on each side.

2. This doesn't have to completely cooked. Cut and cube it up. Keep aside.

3. Add another 1 tbsp of butter in the pan over medium heat. Add the onion, and cook until they begin to brown.

4. Now add the cashews, ginger garlic paste, garam masala and chili powder. Stir to combine all the masalas.

5. In a grinder blend this mixture to a paste.

6. Dry roast Kasturi methi, crush and powder.

7. Also combine tomato puree and ketchup. And curd and cream ready to add in the cooking process.

8. Add the ground onion mixture back to the pan, to this add tumeric, salt, pureed tomatoes, ketchup and cook for about 2-3 minutes.

9. Bring the mixture to a simmer, now add the chicken, kusturi methi and let cook for five minutes before adding the curd and cream.

9. Let it simmer for 2-3 minutes. Enjoy the buttery aroma as it bubbles.

10. Serve garnished with corriander, birista, alongside rice and naan.

I dedicate this dish Moti Irani, sweet pearl of mine. A dish I want her to enjoy.