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Before you jump to Chicken biryani recipe recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to chicken biryani recipe recipe. You can have chicken biryani recipe using 42 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Chicken biryani recipe:
- Take For Rice^^
- Get 4 cup (700 grams) basmati rice –, soaked in water for 10 minutes
- Provide 1/2 teaspoon cumin seeds
- Take 1 whole bay leaf
- Get 6 black pepper
- Prepare 3-4 cloves
- Get Water –, to boil rice
- Provide 4 teaspoon salt – or as required
- Take Marinate Chicken ^^
- Provide 1 (750 gram) chicken –, cut in 12 pieces
- Prepare 1 cup yogurt –, divided
- Take Spices ^^
- Take 2 tablespoon green chilli paste
- Prepare 3 tablespoon ginger garlic paste
- Get 1 tablespoon red chilli powder
- You need 1 tablespoon coriander powder
- Provide 1 teaspoon cumin seeds –,roasted
- Prepare 3/4 teaspoon turmeric powder
- Prepare 2 inch cinnamon
- Get 1/4 teaspoon black pepper
- Provide 1 1/2 teaspoon all spice powder
- Provide 5 cloves
- Take 2 black cardamom
- Use 1 bay leaf
- Prepare 1 teaspoon salt – or to taste
- Get For gravy^^
- You need Oil – to fry
- Provide 5 (400 grams) potatoes –, cut in large chunks
- Provide oil – to fry
- Provide 4 (500 grams) onion –, thinly sliced (or 1 cup fried onions packed)
- Get 4-5 to (500 grams) tomatoes –, raw pureed
- Prepare 3/4 cup yogurt –, whipped
- You need 4 prunes*
- You need 1-2 teaspoon chat masala – (add only if you like spicy food)
- Prepare 1 fistful coriander leaves –, chopped
- Use 1 fistful mint leaves –, chopped
- Provide 5 medium green chillies
- Prepare Assembling (Dum) ^^
- Provide 4 tablespoon oil – divided
- Take 1 pinch yellow or orange colour
- Get 1 pinch Saffron – soaked (or kewra essence)
- You need 1/2 cup water for dum
Instructions to make Chicken biryani recipe:
- Marinate chicken with spices and 4 tablespoon yogurt and let it sit for 20 minutes.
- In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavors. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. (Mix little oil in rice to avoid sticking.)
- For gravy: - - In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to paper towel and set aside. - - In same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in marinated chicken.
- In same wok, leave only ½ cup oil and (remove extra oil) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste. - - Now add whipped yogurt,and bring gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. Chicken gravy is ready.
- Assembling - - In the large thick bottom rice pot smear 2 tablespoon oil in bottom. - - Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy. - - Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer. - - Finally, add third layer of ⅓ rice. Add another 2 tablespoon of oil on top of rice.
- Mix orange colour, saffron and water together. Spread evenly over the rice. (You may also add kewra water along with saffron) - - Cover pot with foil to seal the steam. Cover with lid too. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rise to the top when lid is removed. - - Mix rice with a large flat spoon or a small plate. (Do not over mix to break grains.) And serve hot with raita and kachumber.
- Notes - Rice are most important thing in biryani. Boil rice should be aromat with spices. Make sure your are under-cooked when you boil because we’ll cook again for 20 minutes. - Searing (bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water.
With a gripping fragrance and slightly pungent flavor, it fits best for buffets or party food platters. Very different from the mughalai version of biryani. I made a few modifications though. A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper. Chicken biryani is such an easy and delicious dinner idea.
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