Chicken Biryani

Ingredients:

Basmati Rice - 3 cups
Onion - 1 medium
Tomato - 2 plum tomatoes
Ginger/Garlic paste - 1 tbsp
Biryani Masala (preferably Shan) - 50g
Chicken - 1 1/2 pound (600 to 750g)
Mint leaves - a few
Yogurt - 1 tbsp
Oil - 2 tbsp
Coriander leaves - for garnishing


Method:

Soak the basmati rice for 30 minutes.
Clean and cut chicken into small pieces.
Marinate chicken with yogurt, Shan Biryani mix and then set aside.
Cut the onion and tomato.
Heat oil in a skillet, add onion and fry for a few minutes.
Add ginger garlic paste and fry for a few minutes.
Add tomato and fry nicely for 5 minutes.
Add the marinated chicken now and allow to cook for 15 to 20 minutes, mint leaves can be added now.
Add basmati rice, mix throughly and add 4 1/2 cups of water.
Add salt and chili powder only if required - biryani mix itself has both salt and necessary spice.
If you have pressure cooker you can use the same instead of skillet in the first place. Close the cooker lid now to cook for
2 whistles.
If you want to use a rice cooker, please transfer contents to the rice cooker and cook it. (Note: For rice cooker please
add 1 cup of water extra).
Stir gently and garnish with coriander leaves and serve hot with raitha or chicken gravy.

This chicken biryani recipe has been suggested mainly for a bachelor who wants to enjoy tasty and spicy biryani with minimum effort. Also helps
anyone who doesn't have much time to blend their own biryani mix. This recipe will provide quick and excellent chicken biryani.