Quick Biryani


My hubby bought this MDH kadhai chicken masala just to add it in curries and all. I was not willing to cook lunch on this weekend, and wanted to eat biryani. But biryani is such a longggg recipe, so I thought why not to try this kadhai chicken masala and make rice in biryani style. And whenever I think of trying anything new, from nowhere I get all the energies 😛 To be honest, it tasted awesome (don’t know because of the masala or the whole thing but it tasted equally good as a biryani). Let’s see the recipe!


Rice-1 cup
Mixed veg of your choice (I took beans, cauliflower, carrot, peas, boiled soyabean)-1 cup
Onion (chopped)-1 tbsp.
Ginger-garlic paste – 1 tsp
Green chilli – 1 tsp
Yogurt – 1-2 tbsp.
Kadhai chicken masala – 1 tbsp.
Oil – 1 tbsp.
Tomato chopped (optional) – 1 tbsp.
Clove – 2
Cinnamon – 1 inch stick
Cardamom – 1
Bayleaf – 1
Garam masala – 1 tsp
Water – 2 cups
Salt – to taste
Turmeric powder – 1 tsp (optional)
Shahi jeera – 1 tsp (if you don’t have it, take normal jeera)
Coriander leaves (chopped) – for garnishing
Fried onion (optional) – for garnishing
Dry fruits (optional) – for garnishing


* In a pressure cooker heat up oil and then add jeera (cumin seeds), cinnamon, cloves, cardamom and bay leaf.
* Now add ginger-garlic paste.
* After 1 minute, add chopped onion.
* When it turns brown, add the vegetables one-by-one (in sequence of their cooking time) and green chilli.
* Now add the kadhai chicken masala, salt, turmeric powder and yogurt (if you are adding tomato, add them right now)
* When the masala cooks properly and oil separates (7-8 minutes) add 2 cups of water and rice. Sprinkle garam masala (you can also sprinkle half of the chopped coriander leaves).
* Put the lid on and give 1 whistle.
* When the pressure releases, garnish the biryani with chopped coriander, fried onions and dry fruits.

Serve hot with raita 🙂

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