Any type of biryani is loved and enjoyed by everybody. Biryani, a food that will take you to the royal era of Mughals in India. The word biryani Yanan Urdu word and originated from the word “boring” which means rice or “biryani” which means to fry or roast. Biryani originated in South India though it is debatable about its exact origin. It’s famous all over the world. Nowadays we can see this dish everywhere and sell it in a small container or kilos. Among all types, Hyderabadi Biryani is considered among the best. Here we look at the boneless chicken biryani recipe.
INGREDIENTS. FOR MARINATION.
300 grams boneless chicken, 100 grams yogurt, 1 teaspoon garam masala, 1 teaspoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon lemon juice, and salt for taste
OTHER INGREDIENTS.
Basmati rice, ghee, cardamom, 1 stick cinnamon, cloves, tejpatta, onion, tomato, green chili paste, coriander and pudina, red chili, fried onion, and potato for garnish.
PROCEDURE.
* Make rice and keep ready. Fry onion and potato and keep ready.
* Marinate chicken in advance before two hours using all ingredients for marination. Chicken, yogurt, ginger garlic paste, turmeric powder, garam masala, salt, and lemon mix it well and keep it for marination.
* Afterwards put oil in a vessel and add cut onion, saute and then add marinated chicken mixture, followed by all other ingredients like spices, green chili masala, tomato, coriander, etc., and cook on low flame, till it cooked properly.
* Take out cooked chicken and keep it aside.
* Now take the separate vessel, put 2 teaspoon ghee and arrange layers of chicken and rice by ensuring that the lower layer should be cooked chicken and the upper one is of rice.
* Garnish it with fried onion, potato sticks, and dry fruits and keep the vessel on a very low flame and smoke it.
* Your boneless chicken biryani is ready and can have it with raita or salad.