Chicken biriyani

Name: Chicken biriyani
Cuisine: Indian
Ingredients: gm Chicken (washed)-500; gm Basmati rice-150; gm Curd-400; Chopped onion-2 large; Green chilli(slit)-6; cup Chopped coriander leaves-1; cup Chopped mint leaves-1/2; Ginger garlic paste-1.3tbsp; tbsp Biryani masala powder-2; tsp Red chilli powder-1; tsp Turmeric powder-1/2; 5 Green cardamom; Black cardamom-5; inch Cinnamon stick-2; Javitri-2; Clove-6; to taste Salt; tbsp Ghee-4; Cooking oil to deep fry onions

Subhalaxmi Samantaray @cook_17576378

#goldenapron3.0
#week21
#week4of5

Subhalaxmi Samantaray @cook_17576378

#goldenapron3.0
#week21
#week4of5

Saved

Ingredients

gmChicken (washed)-500
gmBasmati rice-150
gmCurd-400
Chopped onion-2 large
Green chilli(slit)-6
cupChopped coriander leaves-1
cupChopped mint leaves-1/2
Ginger garlic paste-1.3tbsp
tbspBiryani masala powder-2
tspRed chilli powder-1
tspTurmeric powder-1/2
5Green cardamom
Black cardamom-5
inchCinnamon stick-2
Javitri-2
Clove-6
to tasteSalt
tbspGhee-4
Cooking oil to deep fry onions

Saved

Steps

1

For chicken marination:_Add curd, red chilli powder, turmeric powder, biryani masala powder.
2

Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves.Mix it properly and keep it for an hour for marination.
3

For onion fry:_Heat oil, deep fry the finely chopped onions till it turns golden brown.
Take out the fried onion on the kitchen towel to absorb extra oil.
4

For rice:_Put water in a pan, let it come to boil.
Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick, 1/2 tsp salt into the rice.
Mix it gently, cover the pan and let it come to boil.
5

When the rice starts boiling, check the rice, it should be 50-60% cooked.
Turn off the flame and drain the rice properly (you may remove the whole spices)
6

Biryani layer:_
Take a deep and thick pan, put the marinated chicken on the base of the pan.
7

Put 1/3 of the fried onion on it, spread it evenly.
Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion.
Put 1/2 of the half-cooked rice on it, spread it evenly.
8

Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer.
9

Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
Spread 1 tbsp ghee again and cover the pan.
10

Cook it for 20 minutes on low-medium flame then reduce the flame to low.
Cook it for 15 minutes on low flam.
11

Turn off the flame and keep it aside.
Serve in a plate, garnish with onion and mint leaves.
Enjoy with raita.