Special Biryani with Mango Pickle and Coffee

Ingredients

• 1 kg Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• 500 g Basmati Rice (rinsed and soaked for 30 minutes)
• 3 Onion (large, thinly sliced)
• 2 Tomato (medium, chopped)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tbsp Biryani Masala (store‑bought Indian biryani spice blend)
• 2 Green Chili (slit lengthwise, adjust to heat preference)
• 1/2 cup Fresh Mint Leaves (loosely packed)
• 1/2 cup Fresh Coriander Leaves (loosely packed)
• 3 tbsp Ghee (clarified butter, melted)
• 3 tbsp Cooking Oil (neutral oil such as sunflower or canola)
• 5 threads Saffron Threads (soaked in 2 tbsp warm milk)
• 2 tbsp Milk (for saffron infusion)
• 150 g Mango Pickle (store‑bought, tangy South Indian style)
• 2 tbsp Coffee Powder (medium roast, Indian filter coffee style)
• 250 ml Water (for brewing coffee)
• 100 ml Milk (for coffee) (optional, for a creamy cup)
• 2 tsp Sugar (adjust to taste)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, green chilies, and a pinch of salt. Mix well, cover, and refrigerate for at least 30 minutes.

   Time: PT30M

2. Fry Onions to Golden Brown

   Heat oil and 1 tbsp ghee in a frying pan over medium heat. Add sliced onions and fry, stirring occasionally, until deep golden brown (about 12 minutes). Remove half for garnish.

   Time: PT12M

   Temperature: Medium heat

3. Cook the Chicken Base

   To the remaining onions add tomatoes and cook 3 minutes. Add the marinated chicken, stir, and cook until chicken is 70 % done (about 10 minutes).

   Time: PT13M

   Temperature: Medium heat

4. Parboil the Rice

   Bring a large pot of water to a rolling boil, add salt and a few drops of oil. Drain soaked rice and add to boiling water. Cook 5‑6 minutes until 70 % done, then drain through a fine mesh sieve.

   Time: PT10M

   Temperature: Boiling

5. Layer the Biryani

   In the heavy‑bottomed pot, spread the chicken mixture as the bottom layer. Sprinkle half of the mint, coriander, and half of the reserved fried onions. Add the parboiled rice evenly over the chicken. Drizzle the saffron‑milk, remaining ghee, and the rest of the herbs and onions.

   Time: PT5M

6. Seal and Dum Cook

   Cover the pot with a tight‑fitting lid. If the lid is not tight, seal the edges with dough or aluminum foil. Cook on low heat for 20 minutes (no steam should escape).

   Time: PT20M

   Temperature: Low heat

7. Rest the Biryani

   Turn off the heat and let the biryani rest, covered, for 10 minutes before opening.

   Time: PT10M

8. Prepare Coffee

   Boil 250 ml water. Add coffee powder, stir, and let steep for 2 minutes. Add milk and sugar, mix, and serve hot.

   Time: PT5M

   Temperature: Boiling

9. Serve

   Gently fluff the biryani, transfer to a serving plate, and accompany with mango pickle and the hot coffee.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

28 g

Carbohydrates

72 g

Fat

16 g

Fiber

4 g