When you get bored to eat the same leftover dry chicken curry in your fridge from yesterday’s dinner — cook up this extremely easy chicken biryani which I am sure would be loved by your family—
It will be ready within an hour without all the hassles of a regular biryani — so hey guy’s take out a chilled beer or any cold drink of your liking and you are ready to enjoy a delicious meal with your family without wasting hours in Kitchen—
- 1 bowl of leftover chicken curry
- 5 bowls of cooked basmati rice (el dente)
- 2 sliced onion
- 2 green chillies
- 1 bay leaf
- 4 cardamom pods
- 2 cinamon sticks
- 4 tbsp of warm milk
- 5 to 6 strands of saffron
- 2 tsp of garam masala
- 2 tbsp of biryani masala (store bought)
- 2 tbsp of chopped mint and coriander leaves
- 4 tbsp of ghee
- salt to taste
Take out the leftover chicken curry from the fridge and let it come to room temperature.
We Bengali have an added advantage here, we tend to put potatoes in our curry — but no worries if you have only chicken pieces that will taste equally yum —
Soak saffron strands in warm milk
After 30 minutes , take a medium sized non-stick pan and heat ghee.
Add the whole spices and fry till the aroma is released from the spices.
Fry the onions till golden brown — keep half of it aside we will be use it later–
Add the chicken curry along with the green chillies , some garam masala and readymade chicken biryani masala — season it well since when mixed with rice — the spices will tone down a little bit —
Cook the mixture for 5 to 6 minutes or until all the masalas get combined —
Now take another thick bottomed pan and layer it with chicken curry first , then some rice , brown onions, drizzle some saffron dissolved milk, some pudina and coriander leaves — repeat the process till the top layer is that of rice.
Cover the vessel with tight fitting lid — and cook it in dum for further 15 minutes —
Gently mix the rice before serving and serve it with raita —-