Chicken biryani recipe 😋

Name: Chicken biryani recipe 😋
Total time: 4200 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 3 tablespoons plain yogurt 1¼ tablespoons ginger garlic paste ½ to 1 tablespoon garam masala (or biriyani masala) ½ teaspoon salt ½ to 1 teaspoon red chili powder (reduce for kids) ¼ tea; 1 bay leaf 4 green cardamoms 6 cloves 1 inch cinnamon piece 1 star anise ¾ teaspoon shahi jeera (caraway seeds) 1 strand mace

Popcorn Girl @Naziatabasum

Chicken biryani recipe with video & step-by-step photos. Biryani is one of the most amazing royal delicacies introduced to pakistan by the Persians. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions. Making a chicken biryani in authentic dum style does take some time and needs little expertise.

Popcorn Girl @Naziatabasum

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Ingredients

1 hr 10 minutes

6 servings

3 tablespoonsplain yogurt 1¼ tablespoons ginger garlic paste ½ to 1 tablespoon garam masala (or biriyani masala) ½ teaspoon salt ½ to 1 teaspoon red chili powder (reduce for kids) ¼ tea
1bay leaf 4 green cardamoms 6 cloves 1 inch cinnamon piece 1 star anise ¾ teaspoon shahi jeera (caraway seeds) 1 strand mace
1 teaspoon garam masala (or biryani masala)¼ cup plain yogurt¼ to ½ teaspoon red chili powder (optional)1 slit green chili pepper (optional)2 tablespoons chopped mint leaves (pudina)

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Steps

1 hr 10 minutes

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1. This recipe needs half kg chicken (1.1 lbs.). Make few slits on all the chicken pieces and add to a large bowl. Then add 2. Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge. after 30 mins 3. Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. Drain and soak in fresh water for 30 mins. Drain to a colander after 30 mins. Optional – Soak a pinch of saffron strands in 2 tablespoons hot milk.
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4. Heat ghee or oil in a heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have. I use 5. Add thinly sliced onions. On a medium heat, fry them stirring often until uniformly light brown. 6. This is the correct color of the onions. Do not burn them as they leave a bitter taste. 6. This is the correct color of the onions. Do not burn them as they leave a bitter taste. 9. Check if the chicken is cooked by pr