A flavorful and aromatic chicken biryani with a tangy tomato chutney, perfect for a hearty meal.
Ingredients
Tomato Chutney
- 3tbspghee
- 4piecemedium tomatoes
- 1/2tspcumin seeds
- 1tspgreen chilli paste
- 1tspcrushed coriander seeds
- 1/2tspturmeric powder
- 1/2tspcrushed red chilli
- salt to taste
- 2tbspchopped mint leaves
- 3tbspchopped fresh coriander
- 15piececurry leaves
Chicken Biryani
- 1/2cupghee
- 1tbspginger paste
- 1tbspgarlic paste
- 500gchicken with bones
- 3/4cupyogurt
- 1tbspcrushed red chilli
- 1tbspcrushed coriander seeds
- 1/4tspjaifil powder
- 1/4tspjavitri powder
- 1tspturmeric powder
- 1tspred chilli powder
- 1tspsalt
- 3piececinnamon stick
- 4piecegreen cardamom
- 2pieceblack cardamom
- 1tspblack peppercorns
- 1tspcumin seeds
- 2piecestar anise
- 4piececloves
- 1 1/2tbspgreen chilli paste
- 1bundlechopped mint leaves
- 1bundlechopped fresh coriander
- 2piecemedium tomatoes, sliced
- 2 1/2cupwater
- 4tbspfried onion
- 7piecedried plum
- 1/4cupdried tamarind
- 1bundlechopped mint leaves
- 1bundlechopped fresh coriander
- 12piececurry leaves
- 1/2tsporange food color
- 500grice (50% boiled with salt & whole spices)
- 2tbspmelted ghee
How to make Khatri biryani recipe
Prepare Tomato Chutney
Heat ghee in a pan and melt it.
Add tomatoes, cumin seeds, green chilli paste, crushed coriander seeds, turmeric powder, crushed red chilli, and salt. Mix well.
Cook on medium flame until tomatoes are soft, about 4-5 minutes.
Add mint leaves, fresh coriander, and curry leaves. Mix well and cook for 1-2 minutes. Set aside.
Cook Chicken Biryani
In a pot, add ghee and let it melt.
Add ginger and garlic paste, mix well, then add chicken and fry until it changes color.
Pour in yogurt, crushed red chilli, crushed coriander seeds, jaifil powder, javitri powder, turmeric powder, red chilli powder, salt, cinnamon sticks, green cardamom, black cardamom, black peppercorns, cumin seeds, star anise, cloves, green chilli paste, mint leaves, fresh coriander, and sliced tomatoes. Mix well.
Add water and bring it to a boil while mixing well. Cover and cook on medium flame for 10-12 minutes or until 1 cup of gravy is left.
Spread prepared tomato chutney, fried onion, dried plum, dried tamarind, mint leaves, fresh coriander, and curry leaves over the chicken gravy. Spread orange food color evenly.
Add boiled rice and pour remaining ghee over it. Cover and give dum on low flame for 12-15 minutes.
Serving
Serve with yogurt raita and salad.
Tips & Tricks
Ensure the rice is only 50% boiled before adding to the biryani to prevent it from becoming mushy.
Adjust the level of spices according to your taste preference.
