How to Cook Tasty Chicken Biryani

Without fail making ultimate Chicken Biryani easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chicken Biryani with 38 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 38 ingredients and 13 stages of easy cooking Chicken Biryani.

Ingredients all Chicken Biryani

1. Prepare : For the chicken.

2. Needed 800 gms : chicken (big peices around 100gm each peice).

3. Needed 4 : tspn salt.

4. Prepare 1 : tspn ginger garlic paste.

5. Needed 1 : tspn red chilli powder.

6. Prepare 1 : tspn black pepper.

7. Prepare 2 : tspn biryani speice mix.

8. Prepare 2 : tspn Kewra water.

9. Prepare 2 tbspn : yogurt / hung curd.

10. Needed 1 : big onion fried.

11. Prepare 1 : small drops of Mitha atar.

12. Prepare : For the potatoes.

13. Needed 6 : medium small potatoes (the starchy one are better).

14. Needed : Salt 1tspn.

15. Prepare : Yellow food colour just a small pibch.

16. Prepare : For the rice.

17. Prepare 420 gms : aged long grain basmati rice.

18. Needed 4 tbspn : Salt.

19. Needed 3 : bay leaves.

20. Prepare 1 : tspn fennel seeds.

21. Needed 1 : tspn sha jeera.

22. Prepare 3 : green cardamoms.

23. Prepare 1 : black cardamom.

24. Needed 1 : long cinnamon.

25. Prepare 1 : / 2 tspn cloves.

26. Prepare 1 : mace.

27. Needed 2.5 kg : water.

28. Prepare : For layering.

29. Needed : Bay leaves to cover the bottom of the vessel.

30. Prepare 1 : tspn biryani spice mix.

31. Needed 20 gm : lime juice.

32. Prepare 80 gm : ghee + butter (microwaved).

33. Needed 40 gm : milk+ saffron 1/4 th tspn+ 1/2 tspn yellow food colour *.

34. Prepare 120 gm : milk + 2 tspn kewra jol + 4 drops of mitha ator.

35. Needed 100 gm : chicken gravy.

36. Prepare 4 : boiled eggs.

37. Needed 1 : big onion fried.

38. Needed : Powder food colour amount depend upon the quality for the colour.

If all ingredients Chicken Biryani it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chicken Biryani

1. Prepare Biryani spice mix. (see recipe).

2. Marinate the chicken with salt, yogurt, ginger garlic paste, red chilli powder, fried onions, black pepper powder, biryani spice mix, kewra water and mitha ator at least for 2 hours. If possible overnight, it gives better result..

3. Peel off the potatoes apply salt, pinch of food colour and fry them in medium heat for 2 mins each side..

4. Apply a pinch of salt and fry the boiled eggs for a minute on low heat, keep aside..

5. Wash the rice thoroughly and soak in water for atleast 40 mins. (I have used Kohinoor extra long basmati rice.).

6. Pressure cook the chicken and the fried potatoes 2 whistles on medium heat..

7. Meanwhile prepare a spice bag with the spices mentioned in section, For the rice using a cheese cloth.

Add the spice bag in the water, 2.5 kg and bring it to boil..

1. Prepare for layering for cooking on slow flame (dum cooking). Need an aluminium vessel for dum cook which can hold all the rice, chickens, potatoes and eggs..

2. Keep an eye on the rice once its 90% cooked switch off the flame and strain it..

3. Brush ghee+ butter mixture inside the vessel. Cover the bottom of the vessel with bay leaves.

Place all the chicken pieces, potatoes, the chicken gravy, 1tspn biryani spice mix, lime juice and 1 tbspn ghee+ butter mix.

On top of this add 60% of the rice. Spread the milk + saffron + food colour mix. Add 2 tbspn ghee + butter mix.

Add rest of the rice, put the eggs, spread fried onions, and the ghee+ butter mix mind the sides. Then pour the milk + kewra water + mitha ator mix (the aromatics)..

1. Seal it with aluminium foil properly, so that the flavors are sealed..

2. Slow cook for 30 to 35 mins on lowest possible heat then turn off flame and let it sit for another 30 mins..

3. Serve while hot🙂. We like it with green salads and raita.

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