Microwave Chicken Biryani Recipe

By | Published | Microwave | One Comment

Cooking time: 27:30 mins
250 gms basmati rice
500 gms chicken (boneless, cut into pieces)
2 medium onion (sliced)
1 tbsp ginger paste
1 tbsp garlic paste
2 cups of water
3 medium tomatoes (puree)
Salt and black pepper powder (to taste)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tsp garam masala
4 cloves (laung)
2 cinnamon sticks (dalchini)
2 bay leaves (tej patta)
Black cardamom (big elaichi)
2 – 3 peppercorns (kali mirch)
2 tbsp oil / ghee
2 tbsp almonds and cashewnuts
1 tsp raisins
8 – 10 strands of saffron

1. Wash and soak rice for ½ an hour in cups of water. Drain the water
2. Add salt and 1 tbsp oil / ghee to the soaked rice. Boil covered at 100% power or 9 – 10 mins and then at 60% power for 5 – 6 mins in microwave safe bowl.
3. Allow to stand covered for 5 mins.
4. In another microwave safe bowl heat oil at 100% power for 30 secs. Add sliced onions, cumin seeds, salt, turmeric powder, clove, cumin, black cardamom, bay leaves, pepper corns, tomato puree and ginger-garlic paste.
5. Microwave (covered) at 100% power for 5 – 6 mins. Add chicken pieces and microwave (covered) at 80% power for 5 – 6 mins. Stir in between.
6. Add rice and arrange in layers microwave for another for 3 mins at 60% power.
7. Sprinkle garam masala. Allow to stand for 10 mins.
8. Garnish with fried nuts, raisins, saffron and chopped coriander and serve hot.

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