Time to cook
A healthier version of the well-known chicken biryani that is made with chicken breasts, fresh herbs, warm aromatic spices, and brown basmati rice.
Red Chilli Powder
Brown Basmati Rice
Pure Cow Ghee
Rinse and drain the brown basmati rice thoroughly 2 times. Add warm water and soak the rice for 3 hours.
In a bowl mix garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours.
Peel and slice onions.
After about 2-½ hours of keeping the chicken in the refrigerator, add ghee to a pressure cooker.
Add thinly sliced onions, and cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep it aside for garnishing the biryani.
Add the remaining to the pressure cooker with half of the caramelized onions already in the pot.
For extra spiciness add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade.
Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add salt. Add water.
Stp 6 Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids. Close the pressure cooker lid. Allow natural pressure release.
Open the pressure cooker and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the pressure cooker and cook for 10 minutes. Gently fluff and mix the rice with the chicken on the bottom of the pan.
Garnish with the remaining caramelized onions, saffron, and cilantro.