Biryani is very famous for tender and comfort food that is especially loved
by everyone just because it has wonderful flavour and mouth-watering taste. Have
you ever tried making Indian Biryani at home ???? If
you have never tasted this chicken biryani recipes then you are in all luck
today. Today I am so excited to share the most requested recipe of CHICKEN
BIRYANI where the chicken is too succulent and juicy and cooked and marinated
in curd and then layered with crispy onions, coriander, mint leaves and cooked
basamati rice. There is something magical that happens when you combine all
these ingredients and you infuse it with green cardamom and saffron and top it
with fried onions. This one pot meal is all-time favourite here in my family. Cook
this appealing and lip-smacking chicken biryani at home and you will appreciate
that something like this incredible dish you always have been missing.
INGREDIENTS:
500 gms Chicken Pieces
For Marination:
¼ Cup Thick Curd
2 tablespoon Chicken Tikka Masala
2 teaspoon Ginger-Garlic Paste
1 teaspoon Chopped Mint
1 teaspoon Chopped Coriander
1 teaspoon Red Chilli Powder
1 teaspoon Garam Masala Powder
½ teaspoon Amchur Powder
Salt as needed
For Making Rice:
2 Cups Rice [basamati]
1 teaspoon Cumin Seeds
1-2 Bay Leaf
2 -3 Green Cardamoms
Salt as required
5 Cups Water
Other Ingredients:
1 tablespoon Ghee
2 tablespoon + 1 tablespoon Oil [for cooking chicken]
Some More Oil- For frying Onions
1 teaspoon Ginger-Garlic Paste
1 + 2 Medium Onions, chopped finely [for biryani and for frying]
2 Green Chillies, slit vertically
2 tablespoon Mint Leaves, chopped
2 tablespoon Coriander, chopped
METHOD:
Preparations: Soak saffron strands in 1 tablespoon milk and keep aside.
To Marinate Chicken:
STEP 1 – Wash and keep chicken pieces aside.
STEP 2 – In a mixing bowl, add all ingredients under title “Marination” and mix well.
STEP 3 – Now add chicken pieces in it and coat them well with the marination.
STEP 4 – Keep it in refrigerator for 1-6 hours. The more you keep it, it tastes better and make the chicken tender.
For Making Rice:
STEP 1 – Wash rice in a strainer under running tap water until the water runs clear. Soak it for 15-20 minutes.
STEP 2 – Add said quantity of water, cardamom, cumin seeds and bay leaf in a vessel.
STEP 3 – Keep the vessel on gas stove and bring it to boil. After that add soaked rice and mix it.
STEP 4 – Cook the rice for 7-8 minutes till par boiled / 3/4 th cooked.
STEP 5 – Drain the rice in a strainer, reserving 1 cup of the water from it. Keep it aside.
For Frying Onion:
STEP 1 – Slice onions thinly. Wash it and keep aside.
STEP 2 – Heat sufficient oil in a pan. Add onion in it and fry till crispy and golden in colour.
STEP 3 – When done, remove with the slotted spoon and keep aside.
Repeat the same and fry the remaining onion.
How To Proceed For Making Biryani:
STEP 1 – After the said time of marination, remove chicken from refrigerator.
STEP 2 – Heat 2 tablespoon oil in a thick bottom pan.
STEP 3 – Add marinated chicken pieces in it and toss together making sure chicken is thoroughly cooked.
Remove from the pan and keep aside.
STEP 4 – Heat 1 tablespoon oil in the same kadai, add ghee to it. If you feel, quantity of oil is too much then use only ½ tablespoon.
STEP 5 – Crackle cumin seeds and add 1 sliced onion in it. Saute and cook for a minute.
STEP 6 – Add ginger-garlic paste, curry leaves and slit green chillies and cook until raw smell disappears. Remove the pan from heat.
STEP 7 – Add some fried onion, mix well and spread it evenly.
STEP 8 – Over it layer half of the cooked rice and drizzle half of the saffron milk with saffron strands over it.
STEP 9 – Then layer with some cooked chicken pieces, some fried onion, chopped mint and coriander leaves evenly.
STEP 10 – Then again follow the same sequence and layer with remaining rice, saffron milk, chicken pieces, fried onion, chopped mint and coriander leaves.
STEP 11 – Add the reserved water in it.
STEP 12 – Cover with the lid, put the pan on flame and cook on slow flame for about 10-15 minutes. When you see steam is escaping from under the lid, turn off the flame.
STEP 13 – Keep it for another 5-10 minutes to steam biryani without opening the lid.
STEP 14 – Now mix the chicken biryani layer and then again sprinkle some fried onion, chopped mint and coriander leaves and serve hot.
Serve hot chicken biryani with your favourite raita/ salan, papad and some onion rings.
INGREDIENTS:
500 gms Chicken Pieces
For Marination:
¼ Cup Thick Curd
2 tablespoon Chicken Tikka Masala
2 teaspoon Ginger-Garlic Paste
1 teaspoon Chopped Mint
1 teaspoon Chopped Coriander
1 teaspoon Red Chilli Powder
1 teaspoon Garam Masala Powder
½ teaspoon Amchur Powder
Salt as needed
For Making Rice:
2 Cups Rice [basamati]
1 teaspoon Cumin Seeds
1-2 Bay Leaf
2 -3 Green Cardamoms
Salt as required
5 Cups Water
Other Ingredients:
1 tablespoon Ghee
2 tablespoon + 1 tablespoon Oil [for cooking chicken]
Some More Oil- For frying Onions
1 teaspoon Ginger-Garlic Paste
1 + 2 Medium Onions, chopped finely [for biryani and for frying]
2 Green Chillies, slit vertically
2 tablespoon Mint Leaves, chopped
2 tablespoon Coriander, chopped
METHOD:
Preparations: Soak saffron strands in 1 tablespoon milk and keep aside.
To Marinate Chicken:
STEP 1 – Wash and keep chicken pieces aside.
STEP 2 – In a mixing bowl, add all ingredients under title “Marination” and mix well.
STEP 3 – Now add chicken pieces in it and coat them well with the marination.
STEP 4 – Keep it in refrigerator for 1-6 hours. The more you keep it, it tastes better and make the chicken tender.
For Making Rice:
STEP 1 – Wash rice in a strainer under running tap water until the water runs clear. Soak it for 15-20 minutes.
STEP 2 – Add said quantity of water, cardamom, cumin seeds and bay leaf in a vessel.
STEP 3 – Keep the vessel on gas stove and bring it to boil. After that add soaked rice and mix it.
STEP 5 – Drain the rice in a strainer, reserving 1 cup of the water from it. Keep it aside.
For Frying Onion:
STEP 1 – Slice onions thinly. Wash it and keep aside.
STEP 2 – Heat sufficient oil in a pan. Add onion in it and fry till crispy and golden in colour.
STEP 3 – When done, remove with the slotted spoon and keep aside.
Repeat the same and fry the remaining onion.
STEP 1 – After the said time of marination, remove chicken from refrigerator.
STEP 2 – Heat 2 tablespoon oil in a thick bottom pan.
STEP 3 – Add marinated chicken pieces in it and toss together making sure chicken is thoroughly cooked.
STEP 4 – Heat 1 tablespoon oil in the same kadai, add ghee to it. If you feel, quantity of oil is too much then use only ½ tablespoon.
STEP 5 – Crackle cumin seeds and add 1 sliced onion in it. Saute and cook for a minute.
STEP 6 – Add ginger-garlic paste, curry leaves and slit green chillies and cook until raw smell disappears. Remove the pan from heat.
STEP 7 – Add some fried onion, mix well and spread it evenly.
STEP 8 – Over it layer half of the cooked rice and drizzle half of the saffron milk with saffron strands over it.
STEP 9 – Then layer with some cooked chicken pieces, some fried onion, chopped mint and coriander leaves evenly.
STEP 10 – Then again follow the same sequence and layer with remaining rice, saffron milk, chicken pieces, fried onion, chopped mint and coriander leaves.
STEP 11 – Add the reserved water in it.
STEP 12 – Cover with the lid, put the pan on flame and cook on slow flame for about 10-15 minutes. When you see steam is escaping from under the lid, turn off the flame.
STEP 13 – Keep it for another 5-10 minutes to steam biryani without opening the lid.
STEP 14 – Now mix the chicken biryani layer and then again sprinkle some fried onion, chopped mint and coriander leaves and serve hot.
Serve hot chicken biryani with your favourite raita/ salan, papad and some onion rings.
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