Chicken Biryani
#global
The wors “biryani” comes from the Persian wors “birian” which means “fried before cooking.” One could conclude that the biryani originated in Iran (modern day Persia).
The Mughlai cuisine is also said to have popularised this famous recipe in the Indian subcontinent . Every state in India has it's own version of Chicken Biryani. Here’s a spicy egg chicken biryani, cooked South Indian style
Chicken Biryani
#global
The wors “biryani” comes from the Persian wors “birian” which means “fried before cooking.” One could conclude that the biryani originated in Iran (modern day Persia).
The Mughlai cuisine is also said to have popularised this famous recipe in the Indian subcontinent . Every state in India has it's own version of Chicken Biryani. Here’s a spicy egg chicken biryani, cooked South Indian style
Open in Cookpad AppSteps
- 1
Rinse rice with few changes of water and soak for 30 minutes.
- 2
Then boiled rice and drain all excess water. Set aside
- 3
Place chicken in a large bowl.
- 4
Add yogurt and ginger garlic paste
- 5
Mix well and marinate for 30 minutes.
- 6
Heat oil in a cooking pot.
- 7
Temper with star anise, cinnamon stick, Bay leaf, cumin, black pepper
- 8
Add marinated chicken. Cover and let it simmer for 20 minutes or until chicken is tender.
- 9
Now take a heavy bottom skillet, layer rice, chicken masala, fried onions, mint leaves, green chilies, and boiled eggs.
- 10
Add lemon juice.
- 11
Cover the skillet and cook on low flame for 20 minutes or until done.
- 12
Stir well and dish it out. Egg and Chicken Biryani is ready to serve.
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