Certainly! Here's a detailed recipe for making Chicken Biryani:
Ingredients:
For Marination:
1 kg chicken, cleaned and washed
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
For Biryani Masala Powder:
2 bay leaves
4-5 cloves
4-5 green cardamom
2-3 black cardamom
1 cinnamon stick
1-star anise
1 mace (javitri) flower
1 teaspoon shahi jeera (caraway seeds)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
For Rice:
2 cups basmati rice, soaked for 30 minutes
Water for boiling
Salt to taste
1 bay leaf
2-3 cloves
2-3 green cardamom
1 cinnamon stick
For Biryani:
3 tablespoons ghee or oil
2 large onions, thinly sliced
1 cup chopped tomatoes
1 cup chopped mint leaves
1 cup chopped coriander leaves
1-2 green chilies, slit
Saffron strands soaked in warm milk (optional)
1 tablespoon ghee (for final layering)
Instructions:
1. Marinate the Chicken:
In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
Cover and marinate for at least 2 hours or overnight in the refrigerator.
2. Biryani Masala Powder:
Dry roast all the whole spices mentioned for biryani masala powder until fragrant.
Grind them to a fine powder and set aside.
3. Cook the Rice:
Boil water in a large pot. Add soaked and drained basmati rice.
Add salt, bay leaf, cloves, green cardamom, and cinnamon stick.
Cook the rice until it's 70-80% done. Drain the water and set aside.
4. Fry Onions:
Heat ghee or oil in a pan. Add thinly sliced onions and fry until golden brown. Remove half for layering.
5. Cook Marinated Chicken:
In the same pan, add more ghee if needed. Add chopped tomatoes, mint leaves, coriander leaves, and green chilies. Cook until tomatoes are soft.
Add the marinated chicken and cook until it's almost done. It will finish cooking in the dum process.
6. Layering:
Preheat the oven to 180°C (356°F).
In a heavy-bottomed pan or biryani pot, start layering. Begin with half-cooked rice, followed by a layer of cooked chicken, fried onions, and a sprinkle of biryani masala powder.
Repeat the layers until everything is used up. Top with saffron-soaked milk and ghee.
7. Dum Cooking:
Cover the pot with a tight-fitting lid or use aluminum foil to seal it. Cook on low heat (dum) for 20-25 minutes until the rice is fully cooked, and the flavors are infused.
8. Serve:
Gently fluff the biryani with a fork. Serve hot with raita or salan.
Enjoy your delicious homemade Chicken Biryani! Adjust spice levels according to your preference.
Sure, here's a homemade Chicken Biryani recipe for you:
Ingredients:
For Marination:
500g chicken, cleaned and washed
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
For Biryani Masala Powder:
2 bay leaves
4-5 cloves
4-5 green cardamom
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
For Rice:
2 cups basmati rice, soaked for 30 minutes
Water for boiling
Salt to taste
1 bay leaf
2-3 cloves
2-3 green cardamom
1 cinnamon stick
For Biryani:
3 tablespoons ghee or oil
2 large onions, thinly sliced
1 cup chopped tomatoes
1 cup chopped mint leaves
1 cup chopped coriander leaves
2-3 green chilies, slit
Saffron strands soaked in warm milk (optional)
1 tablespoon ghee (for final layering)
Instructions:
1. Marinate the Chicken:
In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
Cover and marinate for at least 2 hours or overnight in the refrigerator.
2. Biryani Masala Powder:
Dry roast all the whole spices mentioned for biryani masala powder until fragrant.
Grind them to a fine powder and set aside.
3. Cook the Rice:
Boil water in a large pot. Add soaked and drained basmati rice.
Add salt, bay leaf, cloves, green cardamom, and cinnamon stick.
Cook the rice until it's 70-80% done. Drain the water and set aside.
4. Fry Onions:
Heat ghee or oil in a pan. Add thinly sliced onions and fry until golden brown. Remove half for layering.
5. Cook Marinated Chicken:
In the same pan, add more ghee if needed. Add chopped tomatoes, mint leaves, coriander leaves, and green chilies. Cook until tomatoes are soft.
Add the marinated chicken and cook until it's almost done. It will finish cooking in the dum process.
6. Layering:
Preheat the oven to 180°C (356°F).
In a heavy-bottomed pan or biryani pot, start layering. Begin with half-cooked rice, followed by a layer of cooked chicken, fried onions, and a sprinkle of biryani masala powder.
Repeat the layers until everything is used up. Top with saffron-soaked milk and ghee.
7. Dum Cooking:
Cover the pot with a tight-fitting lid or use aluminum foil to seal it. Cook on low heat (dum) for 20-25 minutes until the rice is fully cooked, and the flavors are infused.
8. Serve:
Gently fluff the biryani with a fork. Serve hot with raita or salan.
Enjoy your delicious homemade Chicken Biryani! Adjust spice levels according to your preference.
Comments (1)
I 💖 biryani