CHICKEN BIRYANI RECIPE
The chicken biryani recipe is surely a challenge to make but trust me, it’sworth it. Thus recipe is quite famous in many countries and for good reason;this dish is an absolute delight to eat.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Biryani Recipe
Cuisine Asian
- 1 cup boiled basmati rice
- 1 chicken, 600 grams
- ½ teaspoon mint leaves
- 1 tablespoon garam masala, powdered
- Salt as needed
- 1 teaspoon Saffron
- 2 tablespoon refined oil
- 1 tablespoon bay leaf
- 3 green cardamom
- 1 black cardamom
- 2 clove
- 1 teaspoon Cumin seeds
- 2 onion
- 4 green chilies
- 1 Teaspoon turmeric
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- 1 Cup Hung curd
- ½ tablespoon ginger
- 2 tablespoon Coriander leaves
- 2 drops kewra
- Water as needed
- 1 tablespoon Rose water
- 1 tablespoon ghee
Step 1: Soak the saffron in water to make saffron water. Also mix kewra drops inwater to prepare kewra water.
Step 2: Take a deep-bottomed pan and heat oil at high heat. When the oil is hotenough, put in the cumin seeds, bay leaf, green and black cardamom, andcloves. Sauté for about a minute, then add chopped onion. When the onionsare pink add the chicken and slit green chilies, turmeric, salt, ginger-garlicpaste, red chili powder and green chili paste. Mix it well and then cook forabout 2-3 minutes. Add hung curd in it.
Step 3: Turn down the flame to medium and add garam masala, julienned ginger,some coriander, mint leaves, kewra water and some of the saffron water andcook until the chicken is tender.
Step 4: Add the cooked rice and spread them evenly over the chicken mixture. Addthe rest of saffron water and pour ghee over it. Cook for 15-20 minutes andkeep the lid closed.Garnish with a tablespoon of fried onions and coriander leaves and servehot.
Keyword CHICKEN BIRYANI RECIPE, Easy chicken biryani recipe