Spicy Chicken Biryani

Name: Spicy Chicken Biryani
Total time: 5100 s
Yield: 4-5 servings
Cuisine: Pakistani
Ingredients: 1/2 kg Chicken; 3 tbsp Plain Yogurt; 2 tbsp Ginger Garlic Paste; 1/2 tsp Salt; 1/4 tsp Turmeric; 1 tsp Red Chilli Powder; 1 tbsp Garam Masala; 1 tbsp Lemon juice; 1 bay leave; 4 green cardamon; 6 cloves; 1 inch cinnamon; 3/4 tbsp zeera; 2 cups Basmati Rice; 1 large onion sliced; 1/4 cup mint leaves; 1 green chilli; 1/4 cup plain yogurt; 1/4 tsp red chilli powder; 1 tsp garam masala powder; 3 cups water; 3/4 tsp salt; 1 pinch yellow color

Anaya Khan @cook_26066129

Biryani is considered as most amazing royal dish and is loved by everybody.
#uroobafarman

Anaya Khan @cook_26066129

Biryani is considered as most amazing royal dish and is loved by everybody.
#uroobafarman

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Ingredients

1 hour 25 mint

4-5 servings

For chicken marination
1/2 kgChicken
3 tbspPlain Yogurt
2 tbspGinger Garlic Paste
1/2 tspSalt
1/4 tspTurmeric
1 tspRed Chilli Powder
1 tbspGaram Masala
1 tbspLemon juice
For Masala Preparation
1bay leave
4green cardamon
6cloves
1 inchcinnamon
3/4 tbspzeera
Other Ingredients
2 cupsBasmati Rice
1large onion sliced
1/4 cupmint leaves
1green chilli
1/4 cupplain yogurt
1/4 tspred chilli powder
1 tspgaram masala powder
3 cupswater
3/4 tspsalt
1 pinchyellow color

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Steps

1 hour 25 mint

1

Make few slits on chicken pieces and add them to a bowl.
2

Mix all the ingredients mention in marination section and mix well.set it aside for 1 hour
3

Add basmati rice to a large pot and rinse thrice.
4

Heat oil in pot,add whole spieces mentioned in masala preparation section
5

When spices start sizzling add onions until it get golden color
6

Add chicken and saute until pale for 5 mints,cook until the chicken is soft and tender.
7

When you are ready to make the biryani, add color in water and mix with the help of a spoon. Set this aside.
8

Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice.
9

Heat a heavy bottomed pot, and add the chicken all over the pot, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle food color all over the rice.
10

Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness
11

Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top. Serve hot with raita and salad