Classic Chicken Biryani

Name: Classic Chicken Biryani
Total time: 2700 s
Yield: 3 people
Cuisine: Indian
Ingredients: 2 cups fine basmati rice; 400 gram Chicken with bone; 100 gm Yogurt; 2 cups Onion finely sliced; 2 tea spoon Ginger-garlic paste; 4 Green cardamom; 1" Cinnamon; Bay leaves few; 1 Star Annie; 1/2 tsp Kalounji; 5 Slitted green chilli; to taste Salt; 4 tsp Biryani masala; 1/2 tsp Turmeric powder; Chopped Coriander leaves handful; handful Chopped pudina; 4 table spoon Ghee; Saffron soaked in half cup warm milk; 3 tsp Kewra water

Aparajita Dutta @cook_9630376

Delhi

#chickenrecipes

Chicken Biryani is a very popular Indian recipe around the world. Here first chicken is cooked with spices and then layered with fine basmati rice. It is a tasty, aromat and flavourful dish.

#chickenrecipes

Chicken Biryani is a very popular Indian recipe around the world. Here first chicken is cooked with spices and then layered with fine basmati rice. It is a tasty, aromat and flavourful dish.

Aparajita Dutta @cook_9630376

Delhi

#chickenrecipes

Chicken Biryani is a very popular Indian recipe around the world. Here first chicken is cooked with spices and then layered with fine basmati rice. It is a tasty, aromat and flavourful dish.

#chickenrecipes

Chicken Biryani is a very popular Indian recipe around the world. Here first chicken is cooked with spices and then layered with fine basmati rice. It is a tasty, aromat and flavourful dish.

Saved

Ingredients

45 minutes

3 people

2 cupsfine basmati rice
400 gramChicken with bone
100 gmYogurt
2 cupsOnion finely sliced
2 tea spoonGinger-garlic paste
4Green cardamom
1"Cinnamon
Bay leaves few
1Star Annie
1/2 tspKalounji
5Slitted green chilli
to tasteSalt
4 tspBiryani masala
1/2 tspTurmeric powder
Chopped Coriander leaves handful
handfulChopped pudina
4 table spoonGhee
Saffron soaked in half cup warm milk
3 tspKewra water

Saved

Steps

45 minutes

1

Wash and soak rice for 15 minutes.
2

Cook the rice with salt, green chilli, whole garam masalas and kalounji until 80% done.
3

Sieve the cooked rice and spread on a large tray for drying.
4

Heat ghee in a pan. Add the onions batch by batch.
5

Fry the onions until golden brown.
6

Keep them aside.
7

Marinade the chicken with yogurt, salt, turmeric, ginger garlic paste, biryani masala, some mint leaves for at least half an hour.
8

Heat ghee in a pan. Add the chicken pieces and cook until full done and water gets dry.
9

Now take a heavy bottomed kadai.
10

Add some ghee at the bottom.
11

Layer with rice. Put some kesar milk, Coriander mint leaves, browned onions and chicken over the rice layer.
12

Again layer with rice.
13

Continue until both rice and Chicken fully used.
14

Sprinkle some kewra water and ghee over it.
15

Seal the lid with atta mixture and cook in low flame for 20 minutes.
16

Serve with raita, onion rings and enjoy endlessly.