Looking for the Best Chicken Biryani Recipe? Look no further. Now, learn how to make Chicken Biryani easily!
If you want step by step Chicken Biryani Recipe with Video and Photos, we have it! Chicken biryani is a simple and super tasty meal that is best served with raita and salad. There’s a reason Chicken Biryani has been the most sought after dish in India over the past few years! But why order when you can make a delicious restaurant-style biryani at home? One of the best things about this simple recipe is that it has multiple layers that give this dish different textures, flavors, and colors.
A chicken biryani dish is the perfect balance between protein and high quality carbohydrates. This biryani recipe consists of basmati rice, chicken thighs, cottage cheese, onions, tomatoes, milk, saffron, and a mixture of whole and ground spices. To make this amazing and delicious biryani recipe, the chicken is marinated in yogurt and a blend of spices and then cooked in a slow cooker. Chicken biryani is a dish that can be enjoyed on various occasions such as buffet, kitten party, potluck, and even game night. You can make this biryani to treat your loved ones on any occasion.
To help you out, here are a few simple steps to help you prepare this fantastic dish.
Chicken Biryani Ingredients
5 servings
1 cup of cooked basmati rice
1/2 teaspoon of mint leaves
Salt as needed
2 tablespoons of refined oil
3 green cardamom
2 cloves
2 onions
1 teaspoon turmeric
1 tablespoon of garlic paste
1 cup of curd hanging
2 tablespoons of coriander leaves
Water as needed
1 tablespoon of ghee
600 g of chicken
1 tablespoon Garam Masala powder
1 teaspoon saffron
1 tablespoon of bay leaf
1 black cardamom
1 teaspoon of cumin
4 green peppers
1 tablespoon of ginger paste
1 teaspoon paprika powder
1/2 tablespoon of ginger
2 drops of Kewra
1 tablespoon of rose water
How to make chicken biryani Chicken biryani
Step 1 prepare the saffron and kewra water
To make this delicious biryani, soak the saffron in water to make the saffron water. Then mix the Kewra drops in water and mix well to make Kewra water.
Step 2 Fry the onions and tomatoes for 2-3 minutes.
In the meantime, heat the refined oil in a deep pan. Once the oil is hot enough. Add the cumin, bay leaf, green cardamom, black cardamom, cloves and sauté for about a minute. Then add the diced onion and fry until pink. Now add the chicken with the chopped green chilli peppers, turmeric, salt to taste, garlic-ginger paste, red chili powder and green chili paste. Mix all the spices well and cook for 2-3 minutes. Then add hanging curd
Step 3 Cook on low heat for 5 to 6 minutes.
Ignite the flame again over medium heat and add the garam masala with the julienned ginger, coriander and mint leaves. Add kewra water, rose water, and saffron water. Cook until the chicken is tender.
Step 4 Serve hot with your favorite chutney or raita
Then add 1 cup of cooked rice and spread evenly. Then add the saffron water and pour the ghee over it. With the lid closed, cook for 15-20 minutes and garnish with 1 tablespoon of fried onions and coriander leaves. Serve hot.
advice
The first thing to keep in mind when making chicken biryani is to always use a heavy pan as you don’t want the chicken to cook.
Restaurant-style chicken biryani uses whole chicken in its preparation, and the chicken breast can be dried if it is cooked at home. It is always advisable to use chicken legs or drums …
If you want your chicken to be more succulent in your biryani, don’t remove the bone.
If your cooked rice has become sticky, spread it out on a plate and let it stand for 5 minutes. The rice will again be separated and tough.
The freshly ground spices bring out the best taste of the biryani. So fry all the spices dry for a good 2-3 minutes and then mash or grind them.