Chicken biryani recipe. Chicken biryani recipe made in pressure cooker or pot. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is.
Chicken Biryani is one dish that can be enjoyed on several occasions such as buffet, kitty party, potluck and even game night.
You can make this Biryani recipe to treat your loved ones on any. biryani recipe, best biryani recipe, restaurant style biryani, dhaba stlye chicken biryani, indian biryani recipes, चिकन बिरयानी, कल्याणी बिरयानी.
This easy Chicken Biryani recipe is a dish I actually have fumbled with a few times.
you can have Chicken biryani recipe using 42 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chicken biryani recipe
- You need of For Rice^^.
- It's 4 cup (700 grams) of basmati rice –, soaked in water for 10 minutes.
- It's 1/2 teaspoon of cumin seeds.
- Prepare 1 of whole bay leaf.
- You need 6 of black pepper.
- You need 3-4 of cloves.
- Prepare of Water –, to boil rice.
- Prepare 4 teaspoon of salt – or as required.
- You need of Marinate Chicken ^^.
- You need 1 (750 gram) of chicken –, cut in 12 pieces.
- Prepare 1 cup of yogurt –, divided.
- It's of Spices ^^.
- It's 2 tablespoon of green chilli paste.
- Prepare 3 tablespoon of ginger garlic paste.
- You need 1 tablespoon of red chilli powder.
- You need 1 tablespoon of coriander powder.
- Prepare 1 teaspoon of cumin seeds –,roasted.
- Prepare 3/4 teaspoon of turmeric powder.
- Prepare 2 inch of cinnamon.
- You need 1/4 teaspoon of black pepper.
- Prepare 1 1/2 teaspoon of all spice powder.
- You need 5 of cloves.
- Prepare 2 of black cardamom.
- It's 1 of bay leaf.
- It's 1 teaspoon of salt – or to taste.
- It's of For gravy^^.
- Prepare of Oil – to fry.
- Prepare 5 (400 grams) of potatoes –, cut in large chunks.
- You need of oil – to fry.
- You need 4 (500 grams) of onion –, thinly sliced (or 1 cup fried onions packed).
- It's 4-5 of to (500 grams) tomatoes –, raw pureed.
- You need 3/4 cup of yogurt –, whipped.
- It's 4 of prunes*.
- You need 1-2 teaspoon of chat masala – (add only if you like spicy food).
- You need 1 of fistful coriander leaves –, chopped.
- Prepare 1 of fistful mint leaves –, chopped.
- It's 5 of medium green chillies.
- You need of Assembling (Dum) ^^.
- It's 4 tablespoon of oil – divided.
- Prepare 1 pinch of yellow or orange colour.
- You need 1 pinch of Saffron – soaked (or kewra essence).
- It's 1/2 cup of water for dum.
The mixture of chicken that's been browned in the skillet before cooking down with the liquids until it is meltingly soft. This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour. Chicken biryani recipe is the most flavorful rice dish you can dream of.
Chicken biryani recipe instructions
- Marinate chicken with spices and 4 tablespoon yogurt and let it sit for 20 minutes..
- In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavors. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. (Mix little oil in rice to avoid sticking.).
- For gravy: In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to paper towel and set aside. In same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in marinated chicken..
- In same wok, leave only ½ cup oil and (remove extra oil) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste. Now add whipped yogurt,and bring gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. Chicken gravy is ready..
- Assembling In the large thick bottom rice pot smear 2 tablespoon oil in bottom. Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy. Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer. Finally, add third layer of ⅓ rice. Add another 2 tablespoon of oil on top of rice..
- Mix orange colour, saffron and water together. Spread evenly over the rice. (You may also add kewra water along with saffron) Cover pot with foil to seal the steam. Cover with lid too. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rise to the top when lid is removed. Mix rice with a large flat spoon or a small plate. (Do not over mix to break grains.) And serve hot with raita and kachumber..
- Notes Rice are most important thing in biryani. Boil rice should be aromat with spices. Make sure your are under-cooked when you boil because we’ll cook again for 20 minutes. Searing (bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water..
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. In this biryani recipe, I have used the chicken, marinated it with some aromatic spices and herbs. The following step is cooking of the rice and adding the marinated chicken to it and giving dum. Chicken Tikka Biryani. featured in Recipes For Indian Food Lovers.