Recipe: Yummy Chicken biryani

Chicken biryani. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Add chili, pepper, turmeric, cumin, salt and the tomatoes.

Traditional chicken biryani is made by layering marinated chicken and then layered with parboiled rice, herbs,saffron milk & then ghee. I have shared that traditional hyderabadi biryani here. This is a biryani (or biriyani) from Northern India made by marinating the chicken in yoghurt and brought to life with aromatic flavours and a sauce created from some amazing whole spices. You can cook Chicken biryani using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken biryani

1. You need 500 grams of Chicken.
2. Prepare 500 grams of Rice(India Gate Basmati ).
3. You need as required of Garam masala.
4. Prepare as required of Biryani colours.
5. You need few strands of Kesar.
6. Prepare 2-3 tbsp of Milk.
7. Prepare 100 gms of Curd.
8. You need 1 of Onion.
9. You need as required of Coriander leaves.
10. It's as required of Mint leaves.

Once baked, or cooked in 'dhum', the dish comes together, oozing with the most delicious flavours where every mouthful gives you a new burst of warming spice. Heat the oil in a large saucepan over a low heat. Cut the chicken into bite-size pieces, tip into a bowl, and add the lemon juice, garam masala, chilli powder and salt. Place chicken into a thick bottom pot.

Chicken biryani instructions

1. Take chicken in a bowl, now add - Curd+garam masala+chicken masala+ginger garlic+turmeric powder+green chillies+fried onions + the oil used for frying the onions (1-2tsp just for mixing)+ mint and dhania leaves+ salt (to taste).
2. Keep the mixture undisturbed for one hour..
3. Take rice in which you have to prepare the rice + add water + add khara garam masala+a pinch of salt + let the rice be prepared on a low flame Note : This time rice should not be fully cooked leave it little raw.
4. Now take a big pot in which you have to prepare the biryani.Now :- - base layer put chicken,then put half cooked rice + dhaniya patta + fried burnt onions + kesar milk +colours.Repeat the above layers once more..
5. Close the lid and use some atta to pack it completely. Flame instructions: use only low and medium flame for cooking. First 10 mins low after that medium..
6. Note : Chicken biryani is served best with Raita and coke. Enjoy your food !.

Traditionally, biryani is cooked in an Indian cooking pot called a biryani handi, but any thick bottom pot will work just fine. Spread the chicken so each piece of chicken is touching the bottom and/or sides of the pot. Now add all the chicken to the pan and your ground spices (chilli powder, garam masala, turmeric, cumin, ginger, coriander, chilli flakes) and the salt and black pepper. Turn the heat down to low to moderate, stirring to combine those lovely spices with the chicken and onions. Chicken marinated in a spiced yoghurt is placed in a large pot, then layered with fried onions (cheeky easy sub below!), fresh coriander/cilantro, then par boiled lightly spiced rice.