Chicken Biryani

Name: Chicken Biryani
Total time: 7200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Chicken; 5 onions; 2 tomatoes; 3 cups rice; 1 tbsp finely chopped ginger garlic; 1 tbsp shahi jeera; 4 green cardamons; 1 Black cardamon; 5 cloves; 6-7 peppercorn; 1/2 inch cinnamon; 1 star ainse; 2 bay leaf; 2 tbsp biryani masala; 1/4 cup curd; handful Mint; Handful Coriander; As required Food color (optional); As required Oil; as required Ghee; as required Salt; For Cooking rice:; 1 tsp Ghee; 2 green cardamon; 1 bay leaf; as per taste Salt; For marination:; 2 tbsp biryani masala; 2 tbsp curd; 2 tbsp ginger garlic paste

Hyacintha Lopes @cook_25138212

Are you aware that the word biryani is derived from a Persian word Birian , which means fried before cooking and Birinj, the persian word for rice. It's said that it originated in Persia and was bought to India by the Mughals.. And further developed in Mughal Royal Kitchen.

Hyacintha Lopes @cook_25138212

Saved

Ingredients

2 hours

4 servings

1 kgChicken
5onions
2tomatoes
3 cupsrice
1 tbsp finely chopped ginger garlic
1 tbsp shahi jeera
4green cardamons
1Black cardamon
5cloves
6-7peppercorn
1/2 inchcinnamon
1star ainse
2bay leaf
2 tbsp biryani masala
1/4 cupcurd
handfulMint
HandfulCoriander
As requiredFood color (optional)
As requiredOil
as requiredGhee
as required Salt
For Cooking rice:
1 tspGhee
2green cardamon
1bay leaf
as per tasteSalt
For marination:
2 tbsp biryani masala
2 tbsp curd
2 tbsp ginger garlic paste
as per taste Salt

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Steps

2 hours

1

Marinate the chicken with ginger garlic paste, curd and biryani masala. Keep it aside for at least 2 hours.
2

Take a pan add 2 finely sliced onions. Fry it till golden brown. Keep it aside.
3

Wash the rice well and let it soak for 30 minutes.
4

Take a heavy bottom pan.Add bay leaf, green cardamon, black cardamon, cloves, peppercorn cinnamon, star anise.
5

Add finely sliced onions.And fry till light brown. Add ginger garlic saute it well.Add finely chopped tomatoes,salt cook till they are mushy.
6

Add around 2 tbsp of biryani masala and fry it well. Add 1/4 cup of whisked curd. Give it a nice mix.Add marinated chicken and Mint leaves and let it cook on medium heat for around 25 to 30 minutes.
7

Take a pan add water, green cardamon, bay leaf, soaked rice. Add a 1 tsp of ghee.And cook till half done.
8

Drain the rice, once properly drained saute it carefully in little oil and keep it spread on a large dish to cool.
9

Now comes the layering part.Take a deep bottom pan, Add some prepared gravy.Layer the rice over it.Add the final layer of gravy. Again spread rice over it.If you want you can add some food color.Sprinkle the fried onions.Add mint leaves and coriander.Add 1 tbsp of ghee through the sides.
10

I don't like to put the dough.As I feel it gets little messy at times.So here is my trick. I cover the pot with a thick kitchen towel and put a lid on it. Then fold the towel upwards. It works perfectly.
11

Cook it like this for around 15 minutes.Then your flavorful and aromatic biryani is ready to be served.