Chicken Biryani Under ₹200

Ingredients

• 4 pieces Chicken Leg Pieces (skin removed, bone‑in for more flavor)
• 2 cups Basmati Rice (rinsed until water runs clear)
• 1 large Onion (finely chopped)
• 1 teaspoon Coriander Powder (ground, fresh)
• 1 teaspoon Garam Masala (store‑bought or homemade blend)
• 2 pods Green Cardamom Pods (seeds removed and lightly crushed)
• 1 pinch Salt (adjust to taste)
• 2 packets Sugar (approx. 2 teaspoons total, adds subtle sweetness)
• 2 tablespoons Vegetable Oil (for frying onions and chicken)
• 2 cups Water (for cooking rice and simmering curry)

Instructions

1. Rinse and Soak Rice

   Place the basmati rice in a bowl, rinse under cold water until the water runs clear, then soak for 10 minutes.

   Time: PT10M

2. Cook Rice

   Add 2 cups of water to a large pot, bring to a boil, add the drained rice, cover, reduce heat to low and simmer for 12 minutes. Turn off heat and let sit covered for 5 minutes.

   Time: PT17M

   Temperature: Low simmer

3. Prepare Aromatics

   While the rice cooks, heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Spices

   Stir in coriander powder, garam masala, crushed cardamom seeds, and a pinch of salt. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Brown the Chicken

   Add the chicken leg pieces to the skillet, turning to coat with the spice‑onion mixture. Fry for 4 minutes, stirring occasionally, until the chicken develops a light brown crust.

   Time: PT4M

   Temperature: Medium‑high

6. Simmer Curry

   Pour in 1 cup of water, add the two packets of sugar, and stir. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through and the sauce thickens.

   Time: PT15M

   Temperature: Low

7. Final Adjustments

   Taste the curry and adjust salt or sugar if needed. Remove from heat and let rest for 2 minutes.

   Time: PT2M

8. Plate and Serve

   Fluff the cooked rice on a serving platter, spoon the chicken curry over the rice, and garnish with fresh cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

60g

Fat

12g

Fiber

2g