One Pot Biryani
This jhatphat biryani just takes an hour and one pot to prepare. Less dishes to wash, less time to prepare but still tasting delicious.
- PREP TIME: 15 minutes
- COOK TIME: 45 minutes
- SERVINGS: 4 persons
- ½ kg basmati rice
- ¾ cup - 1 cup oil
- 2 medium onions, sliced
- ½ kg chicken (biryani-cut)
- Sabit garam masala (2-3 laung, 4-6 kali mirch, ½ inch daal chini, 1 piece tezpath, 3 elaichi)
- 1 tablespoon ginger garlic paste
- 2 tomatoes, chopped
- ½ - 1 teaspoon red chili powder (adjust to taste)
- ¼ teaspoon turmeric
- Salt to taste
- 1 cup yoghurt
- 3 cups hot water
- 2-3 green chilies
- 2 – 3 tablespoons coriander / hara dhaniya
- 2 – 3 tablespoons mint leaves / pudina
- 1 teaspoon garam masala powder
- 1. Clean, wash and soak rice for about 20 minutes.
- 2. Heat oil. Add onions and saute till golden brown. Make sure they don’t brown.
- 3. Take out 2 tablespoons of brown onion and set aside.
- 4. Add chicken along with sabit garam masala and saute for a few minutes till the chicken color changes.
- 5. Add spices (red chili powder, turmeric & salt to taste) and cook 1-2 minutes again.
- 6. Add tomatoes and cook till soft & mashed. Stir with a wooden spoon so you can keep mashing the tomatoes and also ensure that they don’t burn.
- 7. Add yoghurt and cook for 1-2 minutes.
- 8. Add soaked rice, salt to taste along with hot water. Don’t use a spoon to move the rice around as it can break.
- 9. Bring water to a boil. Turn heat to low and cover the pot. Cook for about 10 – 15 minutes till rice are half-cooked and water is reduced.
- 10. Open the cover and add reserved brown onions, coriander, mint leaves along with garam masala.
- 11. Leave on dum for about 10 minutes until done.
- 12. Serve hot with raita on the side.
Notes:For more flavor & aroma in the biryani you can add a pinch of ground elaichi (green cardamom) when putting the rice on dum. Recipe Credits: Kiran Afzal