Chicken Biryani Using Shan Masala, With Readymade Biryani Masala

Even though, I have shared many recipes for biryani , I keep getting requests asking for making a simple meat biryani using ready made biryani masala and simple ingredients. So I am sharing that recipe here today. You can use any ready made biryani masala available in the super markets and I have used Shan Biryani Masala today as that is what is available easily even abroad. Just use whatever brand you like.

Here is how to make chicken biryani using shan masala, readymade biryani masala. Shan Chicken Biryani First we need to marinate the chicken. Take a big bowl and add in the chicken pieces. We use chicken pieces with bone for biryani. Do not use bone less chicken please for this recipe. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masalas have salt. So no need to add any salt. Just check the ingredients of the pack to double confirm. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.

In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done. Its very difficult for me to give a time frame as the rice cooks differently according to the age of rice, amount of water added etc… Approx – from 8-12 minutes. The gauge for the texture of the rice for biryani is that the rice at this stage should not be fully cooked. The center of the rice kernel should be still a little dry and chewy. Drain off the rice immediately and set aside to cool.

Now lets make shan chicken biryani. Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.

Add in the marinated chicken. Add 1/2 cup of water. Mix well. Slightly increase the flame and cover the pan with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.

Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.

Biryani is ready. Serve with raita.

For marinating Chicken

• 1 Kg Chicken
• 3 tablespoon readymade biryani masala
• 1/3 cup yogurt
• 2 tablespoon ginger garlic paste
• 4 green chillies, chopped
• 5 sprigs mint leaves , chopped
• 5 sprigs coriander leaves, chopped

Other Ingredients

• 2 Cups / 500 ml Basmati Rice
• 1 tablespoon salt added to water for cooking rice
• 4 tablespoon vegetable / sunflower oil
• 3 medium sized onions, sliced

1. Take a big bowl and add in the chicken pieces. We use chicken pieces with bone. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masala have salt. So no need to add any salt. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.
2. In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done.
3. Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.
4. Add in the marinated chicken. Add 1/2 cup of water. Mix well. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.
5. Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.
6. Biryani is ready. Serve with raita.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 45 mins
• Category: Biryani
• Cuisine: Indian

For marinating Chicken

• 1 Kg Chicken
• 3 tablespoon readymade biryani masala
• 1/3 cup yogurt
• 2 tablespoon ginger garlic paste
• 4 green chillies, chopped
• 5 sprigs mint leaves , chopped
• 5 sprigs coriander leaves, chopped

Other Ingredients

• 2 Cups / 500 ml Basmati Rice
• 1 tablespoon salt added to water for cooking rice
• 4 tablespoon vegetable / sunflower oil
• 3 medium sized onions, sliced

1. Take a big bowl and add in the chicken pieces. We use chicken pieces with bone. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masala have salt. So no need to add any salt. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.
2. In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done.
3. Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.
4. Add in the marinated chicken. Add 1/2 cup of water. Mix well. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.
5. Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.
6. Biryani is ready. Serve with raita.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 45 mins
• Category: Biryani
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/chicken-biryani-readymade-masala-shan-masala/

Yard Long Beans or karamani as called in tamil is a vegetable that’s similar looking like the regular beans but long and slim. This veggie is very healthy and tastes good too.

Sometimes, this veggie may be quite stringy and very fibrous if it was picked at a mature stage. So pick up only the young ones from the market. Young karamani / yard long beans do not have bumps and are even and thin. Here is how to do Tamilnadu style Karamani Poriyal / Yard long Beans Poriyal.

Clean and wash the karamani / yard long beans and cut it into small even pieces. Set aside.

Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) on high flame and that gives perfect cooked vegetable every single time. Wait for the pressure to release naturally.

Tempering: Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.

Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

• 250 grams Karamani / Yard long Beans
• 2 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 2 teaspoon dessicated coconut powder

1. Clean and wash the karamani / yard long beans and cut it into small pieces.
2. Put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 3-4 minutes (2 whistles) and that gives perfect steamed vegetable every single time. Wait for the pressure to release naturally.

Tempering:

1. Heat oil in a pan and add in the mustard seeds and curry leaves. Let the seeds splutter. Add in the cooked karamani / yard long beans. Add in the salt and the red chilli powder. Saute for 3-4 minutes. The karamani / yard long beans will start to brown on the edges.
2. Once the karamani / yard long beans has charred here and there, add in the dessicated coconut powder and fry for a couple of minutes more. Switch of the flame and serve with sambar or rasam.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu