Chicken Biryani
Chicken Biryani
 
Prepare time: 20 min
Cook: 1 Hour
Ready in: 1 hour 20 min

Chicken Biryani Recipe

Biryani is a festival of all that is incredible about Indian food – the strong smells, the lively shadings, the fleecy rice, and those addictive curry flavors. Make this Chicken Biryani with your protein of decision – or attempt a vegetable biryani.

WHAT IS BIRYANI, AND WHY DO I LOVE IT SO MUCH?

Basically, it’s your #1 chicken curry (or vegetable or other protein of decision) covered under a hill of gently spiced feathery rice, all made in one pot. The rice is steamed over a low warmth so it retains the kinds of the curry gurgling endlessly underneath.

So more or less, all it’s curries adoring carb beasts’ blessing from heaven. It has my name composed on top of it!

ABOUT THIS BIRYANI

You’ll discover varieties of Biryani the whole way across the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India. There are 2 principal types – one where the protein, as well as vegetables, are cooked blended all through the rice, and the other rendition known as Hyderabad-style biryani in India where meat and rice are layered and cooked in a fixed spot over the fire. The last is the style of biryani I’m sharing today.

There’s a brilliant Afghani eatery in my general vicinity called Sahar (Newport, Sydney) which serves a Biryani that is an immense top pick among local people. Pass on, the best ethnic eatery I know in the upper northern seashores.

HOW TO MAKE BIRYANI

Chicken marinated in spiced yogurt is set in a huge pot, at that point layered with singed onions (brassy simple sub beneath!), new coriander/cilantro, at that point standard bubbled daintily spiced rice.

The delegated brilliance is to polish it off with a sprinkle of saffron-injected water to give it the mark patches of splendid yellow rice, just as ghee (or softened spread) for rich wealth.

The pot is then covered and cooked over low warmth for around 25 minutes during which time the rice retains the fragrances and kinds of the curry under.

Chicken Biryani

If you are looking for more Biryani recipes here are some :

Veg Biryani Recipe

Hyderabadi Chicken Biryani

Mutton Biryani

Chicken Biryani Recipe

Biryani is a festival of all that is incredible about Indian food – the strong smells, the lively shadings, the fleecy rice, and those addictive curry flavors. Make this Chicken Biryani with your protein of decision – or attempt a vegetable biryani.
Prep Time28 mins
Cook Time1 hr
Total Time1 hr 18 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken Biryani Recipe, How To Make Chicken Biryani
Servings: 4 people
Calories: 753kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 500 gm Chicken large pieces with bones
  • 200 gm Basmati Rice

For Chicken Marinate

  • 3 Tbsp Ginger Garlic paste
  • 1/3 Cup Tomatoes Pure
  • 2 numbers Green Chillies slit
  • 1/2 cup Coriander leaves chopped
  • 1/2 cup Mint leaves chopped
  • 1/20 cup Whisked curd/plain yogurt
  • 3 Tsp Biryani Masala
  • 3 Tsp Chicken Masala
  • 1 Garam Masala
  • Fried Onion
  • 2 Tsp Coriander Powder
  • 2 Tsp Turmeric Powder
  • 2 Tsp Chili Powder
  • 2 Tbsp Ghee

Chicken Masala For Biryani

  • 2 Tbsp Ghee
  • 2 Tbsp Oil
  • 1 Bay Leaves
  • 1/2 Tsp Sugar (Optional)
  • Dry Masala ( Green Cardamom, Cinamon, Shahjeera caraway seeds, Cloves )
  • Marinate Chicken

For Cooking Rice:

  • 1/2 Tsp Shahjeera caraway seeds
  • 4 Green cardamom
  • 3 nos  Cloves
  • 1 piece Cinnamon
  • 2 1/2 Tsp Salt
  • 1 Liter Water to boil the rice
  • 10  leaves Mint leaves

Instructions

Preparation :

  • Clean and wash the chicken pieces. Channel the water or wipe off.
  • Cut the onions and tomatoes. Cut 2 green chilies
  • Cleave 1 cup coriander leaves and 1 cup mint
  • Whisk the yogurt and put in a safe spot
  • Wash and drench the Basmati Rice for 30 mins.

Process :

  • To cook the Chicken:
  • Warmth Ghee and oil in a weighty base dish and Sugar, Bay Leaves & add Dry Masala.
  • Add the cut onions.
  • Fry on high warmth for around 12 mins till the onions are light earthy colored.
  • Presently add the Marinate Chicken, blend, and fry on high Flame.
  • Cover and cook on low warmth for around 20-25mins till the chicken is delicate. Eliminate top after 10 mins, give a blend, and close the top once more.
  • Evaporate any overabundance of water to get a thick sauce.

To cook the Rice:

  • Take one of all the more weighty base dishes and add around 2.5 liters of water. Spot it on high warmth.
  • You may remember the water for which rice was absorbed this 2.5 liters for improved flavor and taste.
  • When the water begins to bubble or air pocket, add Shah Jeera – 1/2 tsp, Green cardamom - 4, Cloves – 4, Cinnamon-2 pieces, and Salt-2 1/2 tablespoon (more than two tablespoons).
  • Mix it well to break down the salt totally. The water must be exceptionally pungent.
  • When the water begins bubbling, add the stressed basmati rice and mix it well.
  • Keep on bubbling it on high warmth, mixing not many occasions tenderly to not break the rice.
  • Following 8-9 minutes when the basmati rice is nearly done (90%) eliminate it from the warmth and strain the water. Put it in a safe spot.

Layering the rice and cooked chicken:

  • Take a weighty base skillet and spread a large portion of the cooked rice as the first layer.
  • Presently spread the cooked chicken with sauce on top of the rice consistently as appeared in the video.
  • Next, spread the equilibrium rice as the top layer.
  • Sprinkle some mint leaves, Biryani Masala, and Saffron Milk n top of the rice. Close the top and cook on low warmth for 7-8 mins.
  • Permit it to rest for around 20 mins.
  • When you open the top, blend the chicken and rice uniformly.
  • Serve Biryani with Raita.

Ingredients

  • Chicken large pieces with bones- 500gm
  • Basmati Rice- 200 gms

For Chicken Marinate

  • Ginger Garlic paste 3 Tbsp
  • Tomatoes Pure 1/3 Cup
  • Green Chillies slit 2 nos
  • Coriander leaves chopped  ½  Cup
  • Mint leaves chopped  ½  Cup
  • Whisked curd/plain yogurt  1/20 Cup
  • Biryani Masala 3 Tsp
  • Chicken Masala 3 Tsp
  • Garam Masala 1 Tsp
  • Fried Onion
  • Coriander Powder
  • Turmeric Powder
  • Chili Powder
  • Ghee

Chicken Masala For Biryani

  • Ghee 2 Tbsp
  • Oil 2 tbsp
  • Bay Leaves 1
  • Sugar (Optional) ½ Tsp
  • Dry Masala ( Green Cardamom, Cinamon, Shahjeera caraway seeds, Cloves )
  • Marinate Chicken

For Cooking Rice:

  • Shahjeera caraway seeds – 1/2 tsp
  • Green cardamom – 4
  • 3 nos. Cloves
  • Cinnamon- 2 pieces
  • Salt- 2 1/2 tablespoon
  • Water to boil the rice- around 1 liter
  • Mint leaves – around 10- 15 leaves

Directions

Preparation :

1 – Clean and wash the chicken pieces. Channel the water or wipe off.

2 – Cut the onions and tomatoes. Cut 6 green chilies

3 – Cleave 1 cup coriander leaves and 1 cup mint

4 – Whisk the yogurt and put in a safe spot

5 – Wash and drench the Basmati Rice for 30 mins.

Process :

To cook the Chicken:

1 – Warmth Ghee and oil in a weighty base dish and Sugar, Bay Leaves & add Dry Masala

2 – Add the cut onions.

3 – Fry on high warmth for around 12 mins till the onions are light earthy colored.

4 – Presently add the Marinate Chicken, blend, and fry on high Flame.

5 – Cover and cook on low warmth for around 20-25mins till the chicken is delicate. eliminate top after 10 mins, give a blend and close the top once more.

6 – Evaporate any overabundance of water to get a thick sauce.

To cook the Rice:

1 – Take one of the more weighty base dishes and add around 2.5 liters of water. Spot it on high warmth.

2 – You may remember the water for which rice was absorbed this 2.5 liters for improved flavor and taste.

3 – When the water begins to bubble or air pocket, add Shah Jeera – 1/2 tsp, Green cardamom – 4, Cloves – 4, Cinnamon-2 pieces, and Salt-2 1/2 tablespoon (more than two tablespoons).

4 – Mix it well to break down the salt totally. The water must be exceptionally pungent.

5 – When the water begins bubbling, add the stressed basmati rice and mix it well.

6 – Keep on bubbling it on high warmth, mixing not many occasions tenderly to not break the rice.

7 – Following 8-9 minutes when the basmati rice is nearly done (90%) eliminate it from the warmth and strain the water. Put it in a safe spot.

Layering the rice and cooked chicken:

1 – Take a weighty base skillet and spread a large portion of the cooked rice as the first layer.

2 – Presently spread the cooked chicken with sauce on top of the rice consistently as appeared in the video.

3 – Next, spread the equilibrium rice as the top layer.

4 – Sprinkle some mint leaves, Biryani Masala, and Saffron Milk n top of the rice. Close the top and cook on low warmth for 7-8 mins.

5 – Permit it to rest for around 20 mins.

6 – When you open the top, blend the chicken and rice uniformly.

7 – Serve Biryani with Raita.

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