Spicy Chicken Biryani Bowl Recipe

About this recipe

A fragrant and flavorful one-pot meal with spiced chicken and basmati rice, perfect for a hearty lunch.

Ingredients

• - Chicken Breakfast Sausages
• 500 g Onion
• 1 Kg Kissan Tomato Puree
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 50 g Cloves
• 100 g Green Elaichi
• - Bay Leaf
• 1 kg Basmati Rice
• 125 ml Flavoured Yogurt Drink - Mango
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat oil in a deep pan and sauté cinnamon, cloves, cardamom, and bay leaf until aromatic.
3. 3. Add sliced onions and fry until golden brown, stirring occasionally to avoid burning.
4. 4. Mix in ginger-garlic paste and chopped green chilies, cooking for 2 minutes.
5. 5. Add chicken thighs and cook until they start to brown slightly on all sides.
6. 6. Stir in tomato puree, yogurt, turmeric, red chili powder, and garam masala, cooking until the chicken is well-coated.
7. 7. Drain the soaked rice and layer it over the chicken mixture evenly.
8. 8. Sprinkle chopped coriander and mint leaves over the rice layer.
9. 9. Add water and salt, ensuring the liquid covers the rice completely.
10. 10. Cover the pan tightly and cook on low heat for 20 minutes until the rice is fully cooked.
11. 11. Let the biryani rest for 5 minutes before gently fluffing with a fork.
12. 12. Serve hot, garnished with additional coriander leaves for added freshness.