Chicken Biryani Recipe, how to make layered chicken biryani
I made this biryani on New Year’s Eve but somehow delayed posting the recipe. Now I am trying to clear my drafts folder and started ...
I made this biryani on New Year’s Eve but somehow delayed posting the recipe. Now I am trying to clear my drafts folder and started with this recipe. I have already posted video YouTube. Please watch and subscribe to my channel. Also feel free to leave your feedback there. I would love to hear from you :)
To make rice
- 2 cups of basmati rice (wash thoroughly and soak in enough water for about 1 hour)
- 1 tsp cumin seeds
- 2 cinnamon sticks
- 4 green cardamoms
- 4 cloves
- 1/2 tbsp of oil
- Salt to taste
- 500 gm of chicken
- 3 medium sized onions
- Some cashew nuts
- 1 lemon
- 1/3 cup of oil
- 3/4 cup of yogurt
- Some kewra water or rose water
- Orange food color or saffron dissolved in milk
- 1 tbsp of garlic paste
- 1 tbsp of ginger paste
- 1 and 1/2 tsp of red chilli powder
- 1 and 1/2 tsp of coriander powder
- 1/2 tsp of black pepper powder
- 4-5 tsp of biryani masala (I used store bought biryani masala)
- Some bay leaves
- 1 tsp of cumin seeds
- Fresh coriander leaves and mint leaves
Chicken Biryani recipe with step-wise pictures
- Slice the onions thin.
- Chop handful of fresh coriander leaves and mint leaves.
- Slice 1/2 of lemon.
- Remove the skin of chicken and cut it into big pieces.
- Now heat oil in a saucepan and fry cashew nuts until golden brown. Take them aside onto a paper towel.
- Now add sliced onions and fry them on a medium heat until they are brown. Keep stirring occasionally so that they don't burn.
- Take them out and spread on a paper towel so that they cool down and become crispier.
- In the same oil add cumin seeds and bay leaves. Allow them to splutter.
- Then add chicken pieces and mix well.
- Add ginger and garlic paste and cook until raw smell from them disappears.
- Then add salt to taste.
- Cover and cook for 5 minutes or until chicken changes its color and cooks little bit.
- Then add all dry spices (i.e. red chilli powder, coriander powder, black pepper powder and biryani masala. Mix well.
- Then add yogurt, some fresh coriander leaves and mint leaves.
- Mix well and cook covered for 8-10 minutes.
- Reduce the heat and allow it to simmer for 10-15 minutes so that gravy thickens and chicken gets tender.
- Meanwhile boil 8-9 cups of water and add whole spices. Season the water with enough salt. Also add 2-3 tsp of oil so that a rice grain doesn’t stick to each other.
- Add soaked rice.
- Let it boil until it is 90% done.
- Strain the rice in a strainer.
- Grease the tin with some oil or butter and pour chicken curry at the bottom.
- Put some fried cashew nuts, fried onions, some fresh coriander leaves and mint leaves.
- Arrange lemon slices.
- Then put rice all over and press it little bit.
- Again put some fried onions, coriander leaves and mint leaves. Pour few drops of orange color and kewra water. You may use saffron dissolved in milk instead of orange food color.
- Seal it properly with aluminium foil and place the biryani in an oven preheated at 120 degree c for 40 minutes.
- After 40 minutes, take out the biryani. Allow it to sit on counter for a while.
- Mix the biryani with fork gently.
- Serve it hot with raita.