Chicken biryani recipe. 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.
Chicken Biryani - a highly aromatic and well-seasoned one-pot dish originally from India that has a perfect balance of chicken meat, rice and veggies that's going to excite and linger on your taste buds.
Chicken Biryani is one of the more complicated rice dishes in Indian/pakistani cooking.
I am never looking for another biryani recipe after this.
You can cook Chicken biryani recipe using 42 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chicken biryani recipe
- You need of For Rice^^.
- You need 4 cup (700 grams) of basmati rice –, soaked in water for 10 minutes.
- You need 1/2 teaspoon of cumin seeds.
- Prepare 1 of whole bay leaf.
- Prepare 6 of black pepper.
- You need 3-4 of cloves.
- Prepare of Water –, to boil rice.
- You need 4 teaspoon of salt – or as required.
- It's of Marinate Chicken ^^.
- You need 1 (750 gram) of chicken –, cut in 12 pieces.
- It's 1 cup of yogurt –, divided.
- Prepare of Spices ^^.
- It's 2 tablespoon of green chilli paste.
- You need 3 tablespoon of ginger garlic paste.
- Prepare 1 tablespoon of red chilli powder.
- Prepare 1 tablespoon of coriander powder.
- Prepare 1 teaspoon of cumin seeds –,roasted.
- Prepare 3/4 teaspoon of turmeric powder.
- It's 2 inch of cinnamon.
- Prepare 1/4 teaspoon of black pepper.
- It's 1 1/2 teaspoon of all spice powder.
- It's 5 of cloves.
- Prepare 2 of black cardamom.
- It's 1 of bay leaf.
- Prepare 1 teaspoon of salt – or to taste.
- It's of For gravy^^.
- Prepare of Oil – to fry.
- You need 5 (400 grams) of potatoes –, cut in large chunks.
- Prepare 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.
- It's 3/4 cup of yogurt –, whipped.
- Prepare 4 of prunes*.
- Prepare 1-2 teaspoon of chat masala – (add only if you like spicy food).
- It's 1 of fistful coriander leaves –, chopped.
- You need 1 of fistful mint leaves –, chopped.
- You need 5 of medium green chillies.
- It's of Assembling (Dum) ^^.
- It's 4 tablespoon of oil – divided.
- It's 1 pinch of yellow or orange colour.
- It's 1 pinch of Saffron – soaked (or kewra essence).
- Prepare 1/2 cup of water for dum.
Chicken Biryani Recipe - Read Quick & Easy to Cook Chicken Biryani Recipe and make your favorite recipe at home available in Urdu & English on Hamariweb.com. Chicken biryani recipe is the most flavorful rice dish you can dream of. Ths recipe comes with a Everyone loves chicken biryani rice, and here is why this deliciously flavored chicken biryani recipe. Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent Save this rich and delicious step by step biryani recipe prepared in dum style for a festive time! recipes.
Chicken biryani recipe step by step
- 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..
Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee. Chicken biryani recipe is shared along with step by step details and a video procedure. 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. The recipe I am sharing today is a simpler, more approachable take on a traditional Hyderabadi Chicken Biryani.
