Chicken Biryani/Homemade chicken biryani
🐔Chicken Biryani is my favorite dish of all time any special occasion at home I would like to cook it.
Biryani flavorful and aromatic rice dish Hyderabad style that Combines Chicken basmati rice spices, and herbs.
Ingredients
- Basmati-1Kg
- Chicken -kg (Medium size)
- 1Cup-Yogurt
- Ginger garlic paste-1Tablespoon
- Red Chili powder-2Tablespoon
- Turmeric powder-1 Tablespoon
- Salt-1Tablespoon
- Green Mirchi-5
- Mint leaves-1/2 Cup chopped
- Coriander leaves-1/2 Cup Chopped
- Coriander powder-1Tablespoon
- Jeera powder-1/2 Tablespoon
- Ghee-2Tablespoon
- Oil-2Tablespoon
- Curry leaves (Optional)
- Ononin's-2
- Saffron a pinch
- Garam Masala-1Tablespoon
Brown Onion
- Take 2 big sizes of Onion peal the skin and wash and dry it.
- Chop them into thin slices.
- Heat the oil for deep fry,
- Shuffle up the onions very well, once the oil gets hot put the onions in it.
- Stir Constantly to make them brown evenly and all together.
- In a medium flame 3 to 4 Minutes fry by stirring crispy.
- take a plate spread the tissue papers and transfer the brown onions keep them aside.
- star Anise-1, shah jeera-half spoon, black pepper-3, mace-1cinnamon-small brick, bay leaves-1, Green cardamon-3, cloves-3.
- take a pan heat it turns to flow flame add all the dry masalas and fry them well gently for 3 minutes.
- Turn off the stove Once the masalas get cool down, take a mixed jar to make their powder.
- Sall size of Ginger cloves and Garlic peel them and both and wash the Ginger.
- Chop them into small pieces and make them paste.
- Always use fresh ginger &garlic paste it gives a nice aroma to the dish.it
- Wash the Chicken with rock salt, if you have time soak the chicken for 15 minutes in salt water.
- In a big bowl, mix fresh homemade curd Turmeric powder, red chili powder, garlic and ginger paste, homemade garam masala, salt, Coriander powder, and jeera powder.
- Add freshly chopped mint leaves and coriander brown onions.
- Add the Chicken pieces and coat them well all masalas.
- Cover and refrigerate for 1 hour if you are planning for the next day marinate before night.
- Marination plays a key role in chicken pieces getting soft and smooth.
Let's Cook the Rice
- Take Quality basmati rice and wash it for 2times.
- In a large pot, bring 8 cups of normal water to boil.
- A dd dry masala into the water
- Bay leaves-3
- Green Cardamom pods-4
- Gloves-4
- Cinnamon stick-1
- Mace-1
- Star Anise-1
- salt to taste
- Coriander chopped-1/4
- Mint leaves chopped-1/4
- Add the basmati rice and cook until it is 70percentage done
- Drain the rice and set aside.
- In a large pan, heat the oil on a medium flame.
- Add the sliced onions and fry until golden brown, add the green chilies, and for cook them a minute.
- Now add marinated chicken and mix them well.
- Cook the chicken until gets oil is released.
- Now layer the biryani in the same pan separate half cooked chicken.
- Start layering the biryani with a layer of cooked chicken at the bottom.
- add one more layer of the chicken and rice add the layer partially.
- Sprinkle the remaining mint and coriander leaves over the rice
- Take the big size of a spoon and add water one spoon of water heat it add half a tablespoon of turmeric powder. or also add saffron milk.
- Spread the Turmeric mixture into the rice.
* Add Freshly chopped mint and pink of Garam masala on rice.
* Cover the pot with a tight-fitting lid to seal the steam, also cover with aluminum foil before covering the lid.
* On a slow flame heat have thava (Roti pan) Put the pot on thava and cook it for 15 medium flames.
* Off the stove leave the pot as it is for 30 minutes.
* Once done, gently fluff the biryani with a fork to mix the layers.
Serve with......
Raita (Yogurt) salad, and a squeeze of a lemon.
It's a big process but tasty, yummy biryani.
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