Chicken Biryani with Hard Boiled Eggs
Biryani comes in many flavors, which include chicken, beef, lamb, vegetarian, and shrimp. It's a traditional Indian dish made using Basmati rice, meat (or only veggies) and various other exotic spices.
Total Steps
6
Ingredients
18
Tools Needed
8
Ingredients
- 2-4 eggs hard boiled, halved
- 1/2 teaspoon green chili paste
- 1/2 teaspoon red chili powder
- 2 cups cooking oil
- 1/4 tablespoon saffron
- 1/2 teaspoon salt
- 10 leaves mint
- coriander leaves
- 4 cardamoms
- 2 cinnamon sticks
- 2 cloves
- 6 green chilies
- 6 tablespoons ginger-garlic paste
- 1 cup plain yogurt
- 1/2 tablespoon lime juice
- 4 cups basmati rice
- 2 onions, chopped
- 1 1/2 pounds chicken
Instructions
Step 1
Wash the chicken and cut it into small pieces. Marinate the chicken with ginger-garlic paste. Optionally, a light touch of yogurt can be included during marination. Let it sit aside for 1 hour. Alternatively, refrigerate the marinated chicken for 30 minutes.
Step 2
Cut the onions into thin, long pieces. Fry them in 1 1/2 cups of cooking oil until they turn golden brown.
Step 3
In a mixing bowl, combine the plain yogurt, three-quarters of the fried onions, red chili powder, green chili paste, cinnamon sticks, cardamoms, cloves, coriander leaves, mint leaves, saffron (steeped in a little water to form saffron water), salt, and the remaining oil from frying the onions. Add this mixture to the marinated chicken and let it rest for another 1 hour.
Step 4
Cook the basmati rice until it is half-cooked (al dente). Drain out the water completely. Spread this half-cooked rice evenly over the layer of marinated chicken in the cooker.
Step 5
Drizzle lime juice and the remaining saffron liquid/color over the rice layer. Scatter the remaining fried onions on top.
Step 6
Cover the cooker tightly with its lid and cook on a very low flame for about 45-60 minutes. Alternatively, you can cook it in an oven at a low temperature for the same duration.