Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken biryani. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chicken Biryani is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken Biryani is something which I have loved my whole life.
#chickenbiryani #kalyanibiryani #biryanirecipe chicken biryani, biryani recipe, chicken to make, chicken biryani recipe, best biryani recipe, restaurant style biryani, dhaba stlye chicken biryani. Chicken biryani recipe with video & step-by-step photos. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is.
To get started with this particular recipe, we have to first prepare a few components. You can have chicken biryani using 43 ingredients and 30 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Biryani:
- Get 2 kg Chicken with bones
- Take 2 kg Basmati rice
- Get 3 chopped tomatoes
- Take 6 chopped onions and other 3 for beresta
- Make ready 3 tablespoons Ginger-Garlic paste
- Make ready 1 and 1/2 cup Yoghurt
- Make ready 1 cup Biryani masala
- Take 3-4 Alu bukhara(dry prunes)
- Make ready As per taste Salt
- Get 2 cups Cooking oil
- Prepare 4 Big Potatoes
- Make ready 1 Lemon
- Take 1 bunch Mint leaves
- Prepare 8-10 Saffron strandss soaked in 3 tablespoon warm Milk
- Take 4-5 tablespoons Ghee
- Take 3 whole black Cardamom
- Make ready 2-3 (1 inch) Cinnamon stick
- Take 5-6 Cloves
- Take 5-6 green Cardamom
- Get 5-6 Black Pepper corns
- Take Few Drops of Biryani essence
- Take For the biryani cover
- Take 2 cups All purpose flour
- Get 1/4th teaspoon Salt
- Prepare 1/2 teaspoon Biryani masala
- Take 1 teaspoon Ghee and more to brush on the top
- Prepare For Homemade Biryani masala-
- Take 4 tablespoons Coriander powder
- Take 5-6 dry red Chillies
- Prepare 2 tablespoons Cumin seeds
- Get 2 inches Cinnamon sticks
- Make ready 1 tablespoon Caraway seeds
- Prepare 1 tablespoon black Pepper corns
- Make ready 1 tablespoon Mustard seeds
- Take 2 black Cardamom (only seeds)
- Take 4 green Cardamom
- Make ready 1 small javetri
- Get 1 teaspoon Fennel seeds
- Take 1/2 teaspoon Nutmeg powder
- Take 1 tablespoon Mango powder
- Prepare 1/4th teaspoon Turmeric powder
- Take 3-4 Bay leaves
- Get 2 tablespoons Salt
Ready for the table in under an hour. This chicken biryani recipe has been one of the most requested reader recipes and I'm so excited to share it with you today. I had never made chicken biryani before I decided to share this recipe. Everyone loves chicken biryani rice, and here is why this deliciously flavored chicken biryani Latest update: How to cook biryani rice - the easiest (and quickest method) I have added this new.
Steps to make Chicken Biryani:
- Dry roast all the whole spices for biryani masala and then grind with other spice powder as mentioned in the ingredient section of biryani masala. It's not necessary to make fine powder. Little coarse powder is better.
- Clean and cut chicken into medium pieces.
- Cut 3 onions into thin slices for barista.
- Heat 2 cups of cooking oil in a broad pan and deep fry onions into light golden brown. Transfer to a kitchen towel.
- Clean and prick the potatoes and boil them in water. I microwaved them for 8 minutes.
- Peel and cut each potato into 4 halves.
- Fry them in the same oil where onions are fried to light golden brown.
- Transfer to a dish.
- Now transfer the remaining oil to a big heavy bottomed sauce pan and add in 3 chopped onions.
- Saute for 5-6 minutes and then add in 3 tablespoons ginger-garlic paste.
- Saute for a minute and then add in 3 chopped tomatoes.
- Stir and cook for 4-5 minutes and then add in the chicken pieces.
- Stir and cook for 5 minutes more and then add in previously prepared biryani masala along with whole garam masalas like black cardamom, green cardamom, cinnamon, cloves and black peppers.
- Mix everything well with a spatula and then add in 1 and 1/2 cup of yoghurt. Also add allu bukhara.
- Again mix well, add 1 cup of water, cover and cook in medium heat for about 20 minutes or until chicken cooks.
- In the mean time clean and soak 2 kg of long grain basmati rice for atleast 1/2 an hour.
- Also soak saffron in warm milk.
- When chicken cooks completely remove from heat. Do not completely dry up the gravy.
- Add rice in boiling water with 1 lemon juice and 1 tablespoon of salt. Drain when rice cooks 70%.
- Take a individual size earthen pot and place some prepared chicken curry at the bottom. Also place 2 fried potato pieces.
- Now make a layer of 70% done rice.
- Now sprinkle 1 tablespoon of melted ghee, 1 teaspoon of saffron soaked milk, 1 tablespoon of fried onions(beresta), few mint leaves and 1 drop of biryani essence.
- For the cover take maida/all purpose flour, salt biryani masala and ghee. Mix together and make a dough with water.
- Roll a lemon size ball from the dough to make a thin roti.
- Cover the biryani bowl with the roti and seal it properly.
- Brush little ghee on the top and bake the pot in pre heated oven for 15 minutes at 180 degree C.
- Reduce the heat to 150 degree and bake for another 10 minutes. Your scrumptious biryani is ready now.
- With a knife cut the edges to uncover and serve with salad and raita.
- You can alternatively make the biryani in stove top. Just make the layers as I have shown above. Cover with aluminium foil and lid and cook in low heat from 25 minutes.
- Stove top biryani is ready now. They are extremely delicious that you will love to make them again and again.
I had never made chicken biryani before I decided to share this recipe. Everyone loves chicken biryani rice, and here is why this deliciously flavored chicken biryani Latest update: How to cook biryani rice - the easiest (and quickest method) I have added this new. Add the chicken and turn to coat. Hyderabadi biryani: Maybe the most well known type of biryani. Rich and spicy, it's traditionally made with goat meat, but can be made with chicken.
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