upliancefoodAll recipes

    ChickenBiryani

    watch the jar ↓

    A plate of chicken biryani topped with crisp fried onions and chopped mint2,200+ cooks
    ★ 4.2
    • Total time:1hr 40min
    • Your hands-on time:40min you
    • Longest hands-free stretch:34min free

    How upliance makes chicken biryani, step by step

    Outside the jar · your stove
    the jar keeps cooking
    Outside the jar · your plate
    +5 min on the plate
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Chicken biryani. Done.
    40 min70 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • CHOP
      • COOK
      • STEAM
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make chicken biryani from above.

    2. You, 18 min

      Marinate, soak, slice onions

      +−What's on you

      Soak the rice first: 140 g basmati, washed, in 400 g water. It needs about an hour, which is roughly when the jar asks for it. Mix 300 g defrosted chicken with curd, ginger-garlic paste, Kashmiri mirch, turmeric, garam masala and salt, and set it aside (longer is better if you have time). Thin-slice 5 onions by hand: 3 go in the jar, 2 get fried for the garnish. The jar can't slice, so this part is yours. Peel 10 garlic cloves and pick 40 mint leaves.

    3. Line drawing: adding ingredients to the jar
      You, 15 s

      Drop 1 of 5

      +−What goes in

      2 tbsp ghee, ½ tsp fennel seeds and ½ tsp jeera, straight into the empty jar.

    4. upliance, 30 s

      Sizzles the spices

      +−Why?

      Half a minute in hot ghee wakes up the fennel and jeera, the way a tadka would.

    5. You, 30 s

      Drop 2 of 5

      +−What goes in

      1 green chilli (stem off), 10 coriander stems (roots off, washed) and 10 peeled garlic cloves. Then lid and crown on.

    6. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it fine

      +−No knife?

      The blade turns the chilli, garlic and coriander into a fine green confetti in about 10 seconds. Scrape the sides down once it stops.

    7. You, 30 s

      Drop 3 of 5

      +−What goes in

      3 onions, the ones you sliced by hand. Leave the crown off.

    8. Line drawing: crown lifted off the lid
      upliance, 15 min

      Browns the onions

      +−Why crown off?

      With the crown off the moisture escapes, so the onions brown instead of stewing. upliance stirs them for 15 minutes while you stay out of it.

    9. You, 1 min

      Drop 4 of 5

      +−What goes in

      40 mint leaves, ¾ tsp salt, 1 tbsp chicken biryani masala and all the marinated chicken, marinade and all. Then lid and crown on.

    10. Line drawing: jar with lid and crown on
      upliance, 20 min

      Cooks the chicken masala

      +−What's the jar doing?

      upliance cooks the chicken in the onion-mint masala for about 20 minutes, stirring every few minutes, till it's cooked through and the masala clings. Scrape the sides down when it stops.

    11. Crisp fried onions on top of the biryani
      You, 15 min

      Meanwhile, fry onions

      +−Why a pan?

      The crisp onions on top are fried separately, and that's on you. While the chicken cooks, heat 5 tbsp oil in a pan and fry the other 2 sliced onions on a low flame for about 15 minutes, stirring often, till deep brown. Drain on paper; they crisp as they cool. Doing it now keeps the last stretch free.

    12. You, 1 min

      Drop 5 of 5

      +−What goes in

      Drain the soaked rice and spread it over the chicken, then pour in 280 g fresh water. Cover the mouth of the jar with a sheet of kitchen foil to seal in the steam, then lid and crown on.

    13. upliance, 34 min

      Cooks the rice, sealed

      34MIN FREEleave the kitchen
      +−What's the jar doing?

      Under the foil, upliance brings the water up, gives it a gentle turn, then leaves the rice to cook and steam in the chicken's juices without stirring, so the grains stay long and separate. About 34 minutes, all yours.

    14. You, 2 min

      Rest. Onions on top.

      +−Finish

      Lift off the foil, spoon the biryani onto plates and let it sit 5 minutes so the rice fluffs up. Top with the fried onions and a little torn mint.

    Where the time goes

    You: 40 min
    marinate · slice onions · 5 drops · fry garnish+5 min waiting outside the jar, hands-off
    upliance: 70 min34 free
    chop · sauté · stir · cook · steam
    upliance: a steel jar on a smart base with a touchscreen

    You: 40 min. upliance: 70 min.

    Get uplianceWatch it on YouTube
    Full recipeIngredients by drop and every step+−

    A one-pot chicken biryani for two: chicken marinated in curd and spices, cooked down with browned onions, mint and biryani masala, then soaked basmati steamed right on top under a foil seal. Crisp fried onions to finish.

    Indian. Non-veg main course. Serves 2. About 1 hr 40 min start to finish; about 40 min of it is you. Cooked 2,200+ times on upliance.

    Ingredients (2 servings)

    Marinadein a bowl, before you start

    • Chicken, biryani cut defrosted, washed300 g
    • Curd 40 g
    • Ginger garlic paste 1 tbsp
    • Kashmiri mirch 1 tsp
    • Turmeric ¼ tsp
    • Garam masala ¼ tsp
    • Salt ¾ tsp

    Ricesoaked about 1 hour

    • Basmati rice washed140 g
    • Water for soaking, drained off400 g

    Drop 1sizzled in ghee

    • Ghee 2 tbsp
    • Fennel seeds ½ tsp
    • Jeera ½ tsp

    Drop 2chopped by the jar

    • Green chilli stem removed1
    • Coriander leaves roots removed, washed10 stems
    • Garlic peeled10 cloves

    Drop 3browned ~15 min

    • Onion peeled, thinly sliced by hand3

    Drop 4cooked ~20 min

    • Marinated chicken from the marinade aboveall
    • Mint leaves cleaned40 leaves
    • Chicken biryani masala 1 tbsp
    • Salt ¾ tsp

    Drop 5cooked ~34 min under foil

    • Soaked basmati rice drainedall
    • Water 280 g

    Fried onionson a pan

    • Refined oil 5 tbsp
    • Onion peeled, thinly sliced by hand2

    To serve

    • Mint leaves 2 g

    Steps

    1. Prep (you, ~18 min). Wash 140 g basmati and soak it in 400 g water for about an hour. Mix the defrosted chicken with curd, ginger garlic paste, Kashmiri mirch, turmeric, garam masala and salt; set aside to marinate. Thinly slice 5 onions by hand (3 for the jar, 2 for frying). Peel 10 garlic cloves, trim the coriander and pick the mint.
    2. Drop 1 (you, 15 s). Put 2 tbsp ghee, ½ tsp fennel seeds and ½ tsp jeera into the jar.
    3. upliance, 30 s. With the crown off, it sizzles the whole spices in the ghee.
    4. Drop 2 (you, 30 s). Add the green chilli, coriander and garlic, and put the lid and crown on.
    5. upliance, 10 s. It chops them fine. Scrape down the sides.
    6. Drop 3 (you, 30 s). Add the 3 sliced onions. Leave the crown off.
    7. upliance, 15 min. It sautés the onions till golden brown, stirring by itself.
    8. Drop 4 (you, ~1 min). Add the mint, salt, chicken biryani masala and the marinated chicken with all its marinade. Put the lid and crown on.
    9. upliance, ~20 min. It cooks the chicken in the masala, stirring every few minutes. Scrape down the sides.
    10. Fried onions (you, ~15 min, while the chicken cooks). Heat 5 tbsp oil in a pan and fry the other 2 sliced onions on a low flame, stirring often, till deep brown and crisp. Drain on paper.
    11. Drop 5 (you, ~1 min). Drain the soaked rice and add it to the jar with 280 g water. Cover the mouth of the jar with kitchen foil, then put the lid and crown on.
    12. upliance, ~34 min. It brings the water up, then cooks and steams the rice without stirring. This is your free time: about 34 minutes away from the kitchen.
    13. Serve (you, ~2 min + 5 min rest). Remove the foil, plate the biryani and let it rest 5 minutes so the rice fluffs. Top with the fried onions and mint.
    More recipesCooked 2,200+ times on upliance