Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5
Course: Biryani Recipe
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Step 1: Soak the saffron in water to make saffron water. Also mix kewra drops inwater to prepare kewra water.
  2. 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.
  3. 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.
  4. 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.