45 minute non-spicy Chicken Biryani recipe

In a pan, heat two tablespoons of vegetable oil over a medium flame. Once the oil is hot, add black cardamom, green cardamom, bay leaves, and cinnamon sticks, and sauté them for a minute or two until the spices release their aroma.

Now, add sliced onions and cook until they turn golden brown. Then, add ginger-garlic paste and sauté for a minute. After that, add chicken pieces with some salt and cook until slightly golden brown.

Then add garam masala powder and yoghurt. Mix everything well and cook for a couple of minutes. Add water, yellow chilli powder, and cardamom powder. Cook the chicken in the covered pot until the oil separates, and it's fully cooked.

Add water, bay leaves, cloves, cardamom, and salt in another pot. Bring it to a boil, then add soaked biryani rice. Stir it well, let it sit for a few minutes, and then strain it.

Soak saffron in warm water and set it aside. Meanwhile, add mint leaves, green chilli, julienned ginger and one teaspoon of saffron water to the chicken and stir.

Now, layer the rice over the chicken gravy. Take 120 ml of milk, add ghee, and mix well. Pour this mixture over the rice. Drizzle more saffron on the rice and cover the pan with aluminium foil.

Transfer the biryani vessel on a tawa or a hot plate and cook over a low flame for 20 minutes.

For garnishing:

Slice the onions and fry them, until golden. Keep aside on a kitchen paper towel to rid it off the oil.

For serving:

Once done, garnish the chicken biryani with fried onions and fresh mint. Serve hot with raita or yoghurt on the side.

Notes:

1. Yellow chilli is milder than regular chilli powder, so if you want some heat, use red chilli instead.

2. Make sure to add water before adding yellow chilli powder to prevent it from burning and keep the flavour intact.

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