Green Chicken Biryani
Yummy Green Chicken Biryani with Blue Band
Yummy Green Chicken Biryani with Blue Band
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Prep Time
20 minutes![]()
Ready in ![]()
Servings
4 portions![]()
Difficulty
Hard
Ingredients
For the rice
- 1 liter water
- Salt to taste
- ½ kg Basmati Rice (soaked)
- 3 green chilies
- 1/3 cup fried onions
- 1 bay leaf
- 1 tbsp Blue Band Margarine
For the green paste
- 1 cup coriander leaves
- 1 cup mint leaves
- 1/2 cup spinach leaves
- 8-9 green chillies
- ½ tsp turmeric powder
- 1 tbsp lemon juice
- 15-20 cloves of garlic
- 2 inch ginger (roughly chopped)
- 1 tsp cumin seeds
- 1 tbsp water
For the chicken marinade
- 1 kg chicken, leg and thigh pieces
- 1 cup natural yoghurt
- 2 tsp garam masala
- 1/3 cup fried onions
- 3 tbsp Blue Band Margarine
- 1 tsp cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 3 green cardamoms
- 1 black cardamom
Instructions
- Add the rice to boiling water seasoned with salt, green chilies, fried onions, a bay leaf, and Blue Band Margarine.
- Once the rice is cooked to 80%, drain the water and set aside.
- To make the green masala, add coriander leaves, mint leaves, spinach leaves, green chilies, turmeric powder, lemon juice, garlic, ginger, cumin seeds and water to a grinder and grind into a fine paste.
- Marinate the chicken with green paste, natural yogurt, garam masala, and fried onions. Set aside in the refrigerator for at least 2 hours.
- In a large pot, add some Blue Band. Once melted, add the cumin seeds, bay leaf, cinnamon, cardamom, and cloves.
- Then add the marinated chicken and salt. Allow this to cook on a low flame for 20-25 minutes.
- Infuse the warm milk with saffron. Layer the partially cooked rice over the chicken and then drizzle the saffron-infused milk over it.
- Layer the tomatoes, eggs, and a sprinkle of fried onions on top of the rice and then cover and steam for 10 minutes.
- Carefully fluff it up and serve.
