Any form of biryani is loved and enjoyed by everybody. This biryani will take you to the royal era of Mughals in India. Actually, the word biryani is an Urdu word and it originated from the word “boring” which means rice, or “biryani” which means to fry or roast. Biryani is originally from South India. It’s really famous throughout the world. Nowadays we can see this dish in every part of India and sell it in small containers or kilos. Hyderabadi Biryani is best amongst all. Here we look at finger-licking chicken biryani when Mausam is Mastana.
INGREDIENTS.
FOR MARINATION.
*300 grams chicken.
*100 grams of yogurt.
*1 teaspoon garam masala.
*1 teaspoon ginger garlic paste.
*1 teaspoon turmeric powder.
* 1 teaspoon lemon juice
*salt for taste.
OTHER INGREDIENTS.
*Basmati rice. *Ghee, cardamom, one stick cinnamon, cloves, tejpatta.
* Onion, tomato, green chili paste, coriander and pudina, red chili.
* Fried onion and potato in a pan, for garnishing.
PROCEDURE.
* Make rice and keep ready. Fry onion and potato in a pan, and keep ready for later.
* Marinate chicken ahead of time before two hours utilizing all ingredients for marination.
* In chicken, add yogurt, ginger-garlic paste, turmeric powder, garam masala, salt, and lemon mix well, and keep it for marination.
* Thereafter, 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 the curry on low flame, till it is cooked properly.
* Take the cooked chicken off the flame, and set it aside.
* Presently take the different vessel, put 2 teaspoon ghee and orchestrate layers of chicken and rice by guaranteeing that the lower layer ought to be of cooked chicken and the upper one is of rice.
* Garnish it with seared onion, potato sticks, and dry foods grown from the ground the vessel on an extremely low fire and smoke it.
* Your finger-licking chicken biryani is ready and you can have it with raita or salad.