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Chicken Biryani

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Chicken Biryani

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Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings: 6 pepole
Course: Main Course
Cuisine: Indian
Calories: 360
Ingredients Equipment Video Notes

Ingredients
  

  • 1 kg chicken
  • 750 gm rice (golden sella)
  • 1 tbsp salt
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp kashmiri red chilli powder
  • 1 pinch food colour
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 6/7 pcs green chillies
  • coriander
  • Mint leaves
  • 2 tbsp ginger garlic paste
  • 1 tbsp biryani masala
  • 250 grm curd
  • 1 tsp kewra water
  • 5 pcs cloves
  • 1 pcs 1 black cardamom
  • 5 pcs green cardamom
  • 2 pcs star anise
  • 1 pcs mace
  • 4-5 pcs bay leaves
  • 2 pcs onion oil
  • 3 pcs cloves
  • 2 pcs green cardamom
  • 2 pcs black cardamom
  • 1 pcs mace
  • 2 pcs bay leaves
  • mint and coriander leaves
  • 2 tbsp salt
  • 1 tbsp clarified Butter
  • 1 tbsp lemon juice

Equipment

  • 1 big bowl
  • 1 Boil Pot
  • 1 colender

Video

Notes

  • Making the biryani masala Grind together all the ingredients under biryani masala to a fine powder.
  • Fried Onion or Birista are thin onion slices deep fried in oil till golden brown and crisp. Slice the onions and deep fry until brown and crisp. Drain and set aside on a kitchen absorbant towel.
  • Marinating the chicken Clean, wash and pat dry the chicken. Now add the ginger garlic paste, salt, yoghurt/curd, red chilli powder, turmeric, the ground biryani masala to it and mix well.
  • Paraboiling the rice Heat 2 tbsps of oil in a deep bottomed pan and fry the whole spices in it until aromatic, then add 1.5 litres of water to it and bring to boil. Now add in the rice and just cook until half done (al denté). You can do a check test by taking one grain of rice and see if it breaks with your fingernails. If it does, then remove from flame and drain through a sieve and set aside.
  • Making the chicken biryani In a large cooking pot add some oil, the marianted chicken and fry for 3-4 mins. Once the chicken starts leaving oil, add in fried onions and tomatoes and cook until soft and mushy. (Optional – You could also add 1 cup of chopped mint and
  • Now spread the paraboiled rice evenly on top of the chicken and pour in the saffron and milk mixture from the top and cover with a lid and cook on low flame for about 30 minutes. (Just before serving add hot ghee from the top and let it rested covered for another 5-10 mins.)
  • Your humble meal is ready to be feasted on.
  • Serve Chicken Biryani with a cool cucumber & onion yoghurt salad

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