Green Chili Flavored Chicken Biryani With Kachumber Raita ☘️ Recipe by Sonal Sardesai Gautam
Green Chili Flavored Chicken Biryani with Kachumber Raita ☘️ Cooking Instructions 40 - 45 minutes 1 Wash the chicken thoroughly and place it in a bowl. 2 Grind ginger, garlic, 4 green chilies, cilantro leaves, and mint leaves in a blender. 3 Mix the prepared paste with whisked yogurt, add a little salt and black pepper powder. Add 3 slit green chilies and mix. The marinade is ready. 4 Add the prepared marinade to the chicken and set aside for 15 to 30 minutes. 5 Wash the rice and soak it in water. 6 Heat ghee and oil in a pan, add onions and sauté. 7 Sauté the onions until golden brown. Set aside half of the onions. 8 Add bay leaves and cloves to the remaining onions in the pan. Sauté for 1 minute. 9 Add 3-4 slit green chilies and sauté for 1 minute. 10 Add the marinated chicken and sauté for 5 minutes. 11 Add tomato slices and sauté for 2-3 minutes. Add salt. 12 Cover the pan with a plate, pour about 1 cup of water on the plate, and cook the chicken on low heat for 15 minutes, stirring occasionally. 13 Drain the soaked rice and add it to the pan, stir for 30-40 seconds to mix with the chicken spices. 14 If desired, add 1/2 more green chili. 15 Add 5 cups of water or as needed to the chicken, cover again with the plate, and cook on low heat for 12-15 minutes. 16 When the rice is almost cooked, spread the reserved fried onions on top, add a few mint leaves, cover, and cook until ready. 17 For the kachumber, whisk yogurt with sugar and salt. Lightly crush the garlic and add it. Add a little water and mix. 18 Add chopped bell pepper, tomato, onion, and green chili, mix in black pepper and roasted cumin powder. Add mint leaves and cilantro. The kachumber is ready. 19 Garnish the biryani with boiled eggs and serve hot with kachumber. 1 Wash the chicken thoroughly and place it in a bowl. 1 Wash the chicken thoroughly and place it in a bowl. 2 Grind ginger, garlic, 4 green chilies, cilantro leaves, and mint leaves in a blender. 2 Grind ginger, garlic, 4 green chilies, cilantro leaves, and mint leaves in a blender. 3 Mix the prepared paste with whisked yogurt, add a little salt and black pepper powder. Add 3 slit green chilies and mix. The marinade is ready. 3 Mix the prepared paste with whisked yogurt, add a little salt and black pepper powder. Add 3 slit green chilies and mix. The marinade is ready. 4 Add the prepared marinade to the chicken and set aside for 15 to 30 minutes. 4 Add the prepared marinade to the chicken and set aside for 15 to 30 minutes. 5 Wash the rice and soak it in water. 5 Wash the rice and soak it in water. 6 Heat ghee and oil in a pan, add onions and sauté. 6 Heat ghee and oil in a pan, add onions and sauté. 7 Sauté the onions until golden brown. Set aside half of the onions. 7 Sauté the onions until golden brown. Set aside half of the onions. 8 Add bay leaves and cloves to the remaining onions in the pan. Sauté for 1 minute. 8 Add bay leaves and cloves to the remaining onions in the pan. Sauté for 1 minute. 9 Add 3-4 slit green chilies and sauté for 1 minute. 9 Add 3-4 slit green chilies and sauté for 1 minute. 10 Add the marinated chicken and sauté for 5 minutes. 10 Add the marinated chicken and sauté for 5 minutes. 11 Add tomato slices and sauté for 2-3 minutes. Add salt. 11 Add tomato slices and sauté for 2-3 minutes. Add salt. 12 Cover the pan with a plate, pour about 1 cup of water on the plate, and cook the chicken on low heat for 15 minutes, stirring occasionally. 12 Cover the pan with a plate, pour about 1 cup of water on the plate, and cook the chicken on low heat for 15 minutes, stirring occasionally. 13 Drain the soaked rice and add it to the pan, stir for 30-40 seconds to mix with the chicken spices. 13 Drain the soaked rice and add it to the pan, stir for 30-40 seconds to mix with the chicken spices. 14 If desired, add 1/2 more green chili. 14 If desired, add 1/2 more green chili. 15 Add 5 cups of water or as needed to the chicken, cover again with the plate, and cook on low heat for 12-15 minutes. 15 Add 5 cups of water or as needed to the chicken, cover again with the plate, and cook on low heat for 12-15 minutes. 16 When the rice is almost cooked, spread the reserved fried onions on top, add a few mint leaves, cover, and cook until ready. 16 When the rice is almost cooked, spread the reserved fried onions on top, add a few mint leaves, cover, and cook until ready. 17 For the kachumber, whisk yogurt with sugar and salt. Lightly crush the garlic and add it. Add a little water and mix. 17 For the kachumber, whisk yogurt with sugar and salt. Lightly crush the garlic and add it. Add a little water and mix. 18 Add chopped bell pepper, tomato, onion, and green chili, mix in black pepper and roasted cumin powder. Add mint leaves and cilantro. The kachumber is ready. 18 Add chopped bell pepper, tomato, onion, and green chili, mix in black pepper and roasted cumin powder. Add mint leaves and cilantro. The kachumber is ready. 19 Garnish the biryani with boiled eggs and serve hot with kachumber. 19 Garnish the biryani with boiled eggs and serve hot with kachumber. 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