Chichen Biryani with Peas
You will find that this fragrant, aromatic Chicken Biryani with Peas brings together the best of Indian flavours – from warming spices to juicy chicken. It’s the ultimate comfort food perfect for any occasion.
Biryani is a mixed rice dish that has a long and storied history in India, dating back centuries. While there are many theories about its exact origin, most agree that the dish was inspired by Persian pilaf. It was likely brought to the Indian subcontinent sometime between the 13th and 18th centuries by Muslim traders and travellers.
Over the years, biryani evolved across different regions of India, picking up local ingredients and cooking techniques. What we recognize today as biryani originated from the Mughlai style that was influenced by the royal kitchens of the Mughal Empire.
The addition of green peas is thought to have originated in Lucknow, giving birth to the Lucknowi-style biryani. The sweet, bright peas perfectly balance the rich, spicy rice dish. This style eventually spread to other parts of North India.
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Chicken Tikka Masala |
Step By Step
- Take six cups of water in a pan and put on medium heat
- Add 2 teaspoons of salt
- Add about half an inch of cinnamon stick and six cloves
- Add two bay leaves
- Add two black cardamom and six black peppercorns
- Cover and bring to a boil
- Add 2 cups of rice soaked for half an hour
- Boil for about 10 minutes and check that the rice is soft
- Check the rice if it's nearly cooked
- Not fully cooked then strain and put the rice away
- Put the rice aside for later
- In a frying pan take half a cup of cooking oilon medium heat
- Add the sliced onion and fry until nicely dark
- Remove the fried onion and put aside
- In another pan take 1/3 cup of oil on medium heat
- Add half a teaspoon of cumin seeds
- Add the chopped 1 and 1/2 medium onion
- Stir fry till the onion starts to change colour
- Add 1 teaspoon each of ginger and garlic paste
- Stir fry till the onion is golden brown
- Add half a kg of small-cut chicken
- You may choose to  use boneless chicken if desired
- Stir fry till the chicken changes colour evenly
- Add one cup of peas
- Add half a teaspoon of salt
- Add 1 teaspoon of red chilli powder
- Add 2 teaspoons of coriander powder
- Stir to mix well
- Add 1Â cup of yoghurt
- Stir to mix
- Add half a teaspoon of indian spice mix
- Add four split cardamoms
- Add half a cup of water
- Stir to mix well
- Cover and let cook for about 25 minutes
- Stir occasionally in between
- After about 25 minutes check that the pleas and chicken are tender
- If not cook some more
- Drain the water from the rice and add half of them to a pan
- Add half of the chicken to the rice
- Spread evenly
- Spread a few fresh mint leaves
- Spread half of the two chopped  fresh green chilies
- Sprinkle half of 1/4 cup of lemon juice sprinkle half
- Sprinkle of the fried onion
- Make another layer of half of the rest of the rice
- Layer the rest of the curry on the
- Sprinkle the rest of the fresh mint leaves
- Sprinkle the rest of the chopped fresh green chillies
- Spread the rest of the lemon juice
- Spread the rest of the fried onion
- Layer the rest of the rice
- Sprinkle a tablespoon of kewra water also called pandan extract
- Cover and leave to cook on low heat for 10 minutes
- After 10 minutes when the curry is soaked
- Turn over to mix the curry and the rice
Chicken Tikka Masala |
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Preparation Time : 60 Minutes |
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Cooking Time : 60 Minutes |
| Adjust For No. of Servings: | How much chilli would you like? | ||||
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Good For : 3 Servings
| Ingredient | Qty | Measure |
|---|---|---|
| Rice - Soaked for 30 minutes | 0.50 | Cup |
| Water | 6.00 | Cup |
| Water | 0.50 | Cup |
| Salt | 2.00 | Teaspoon |
| Salt | 0.50 | Tablespoon |
| Red Chilli Powder | 1.00 | Teaspoon |
| Black Cardamom | 2.00 | |
| Cloves | 4.00 | |
| Black Pepper Corns | 6.00 | |
| Cinamon Stick | 0.50 | Inch |
| Bay Leaves | 2.00 | Leaves |
| Chicken - Small pieces | 0.50 | Kg |
| Peas | 1.00 | Cup |
| Onion - Chopped | 1.50 | Medium |
| Onion – Sliced | 1.00 | Medium |
| Ginger & Garlic Paste | 2.00 | Teaspoon |
| Yoghurt | 1.00 | Leaves |
| Fresh Mint leaves | As Per Taste | As Per Taste To Garnish |
| Fresh Green Chillies - Chopped | 2.00 | |
| Coriander Powder | 2.00 | Teaspoon |
| Cumin Seeds | 0.50 | Teaspoon |
| Green Coriander | 4.00 | |
| Indian Spice Mix | 0.50 | Teaspoon |
| Lemon Juice | 0.25 | Cup |
| Kewra (Pandan Extract) Water | 1.00 | Tablespoon |
| Cooking Oil | 0.66 | Cup |
Things to Consider
- Follow the heat guide, cooked on Medium Heat
- Remember that our cooking is not an exact science so ingredients need not be exact measurements
- Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
- Like any recipe feel free to experiment with the ingredients and quantities
- Please check all the ingredients for any allergens
- More information on common allergens is available here https://rubyskitchenrecipes.uk/allergens/
- All our English videos have captions in more than 100 languages. These captions are translated by AI Tools. However in some cases the language may not be 100% accurate however, we are confident that they convey the messsage.
