Here’s How To Make Your Favourite Chicken Biryani At Home

Chicken Biryani is the essence of a one-pot dish and is one of the most royal delicacies you can enjoy on any occasion or event. No one can deny the allure of the aromatic and delectable Chicken Biryani recipe. If you’re craving something similar, don’t worry; we’ve got you covered with this super-easy biryani recipe. So, what do you have to lose? Try this wonderful Chicken Biryani recipe with your family and friends.

Ingredients of Chicken Biryani

1 cup boiled basmati rice
1/2 teaspoon mint leaves
salt as required
2 tablespoon refined oil
3 green cardamom
2 clove
2 onion
1 teaspoon turmeric
1 tablespoon garlic paste
1 cup hung curd
2 tablespoon coriander leaves
water as required
1 tablespoon ghee
600 gm chicken
1 tablespoon garam masala powder
1 teaspoon saffron
1 tablespoon bay leaf
1 black cardamom
1 teaspoon cumin seeds
4 green chillies
1 tablespoon ginger paste
1 teaspoon red chilli powder
1/2 tablespoon ginger
2 drops kewra
1 tablespoon rose water

How to make Chicken Biryani

Step 1: Prepare the saffron-kewra water and chop the vegetables.
To make a delicious chicken biryani dish, soak saffron in water to make saffron water (one teaspoon saffron in 1/4 cup water). To make kewra water, combine kewra drops with water and thoroughly mix. Set them aside to be used later. Remove the onion and coriander leaves from the pan and set them aside.

Step 2: Saute the onions
Meanwhile, in a deep bottomed pan, heat refined oil. Add cumin seeds, bay leaf, green cardamom, black cardamom, and cloves to the hot oil and sauté for approximately a minute. Then add the chopped onion and cook until it becomes pink. Add the chicken, slit green chilies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste to the pan. Cook for 2-3 minutes after thoroughly mixing all of the spices. Then, add the hanging curd and stir well. (Before adding the chicken to the meal, make sure it has been thoroughly washed and dried.)

Step 3: Cook biryani on low heat for 5-6 minutes
Return the flame to medium and add the garam masala, ginger julienned, coriander, and mint leaves to the pan. Pour in the kewra water, rose water, and saffron water. Cook until the chicken is cooked through. Then, evenly distribute 1 cup of cooked rice. Then pour ghee over it and add saffron water. You can now cook the meal without a lid or cover it with a lid to create a dum effect from the steam.

Step 4: Serve hot chicken biryani with raita or chutney of your choice.
Cook for 15-20 minutes with the lid closed and 1 tablespoon of fried onions and coriander leaves on top. Serve hot chicken biryani with your favorite raita. Enjoy!

Source- timesofindia