Chicken biryani

Name: Chicken biryani
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 kg Dehradun basmati rice; 1 kg chicken; 4 Potatoes cut into halves; 3-4 Onions chopped; 1 cup hung curd; 1 tablespoon garlic paste; 1 teaspoon ginger paste; 1 teaspoon red chilli Powder; 1 teaspoon turmeric powder; 1/2 cup tomato puree; 1 teaspoon shahi jeera and white pepper corns; 1 black cardamom; 2 green cardamoms; 1 star anise; 2 cinnamon sticks; 3-4 cloves; 2 bay leaves; 1 tablespoon biryani masala; To taste salt and sugar; As needed oil and ghee; 4-5 strands jafran soaked in milk; 3 drops mughlai essence; As needed water

Mohua ghosh @cook_12262992

My son is two years old now and to celebrate this occassion I prepared biryani for all.

Mohua ghosh @cook_12262992

My son is two years old now and to celebrate this occassion I prepared biryani for all.

Saved

Ingredients

45 mnts

8 servings

1 kgDehradun basmati rice
1 kgchicken
4Potatoes cut into halves
3-4Onions chopped
1 cuphung curd
1 tablespoongarlic paste
1 teaspoonginger paste
1 teaspoonred chilli Powder
1 teaspoonturmeric powder
1/2 cuptomato puree
1 teaspoonshahi jeera and white pepper corns
1black cardamom
2green cardamoms
1star anise
2cinnamon sticks
3-4cloves
2bay leaves
1 tablespoonbiryani masala
To tastesalt and sugar
As neededoil and ghee
4-5 strandsjafran soaked in milk
3 dropsmughlai essence
As neededwater

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Steps

45 mnts

1

Boil water in a wide pan and add a portion of whole jeera,cardamom, clove and cinnamon
2

Add rice and par boil it adding salt
3

Strain the water and spread on a plate,keep aside
4

Marinate the chicken pieces with ginger garlic paste oil curd salt,red chilli and turmeric powder
5

Add oil in a pan temper the whole jeera garam masala and bay leaf
6

Saute the onion and ginger garlic paste adding salt and turmeric powder
7

Add the chicken pieces and Potatoes and fry well,cover it.
8

Stir occasionally removing the cover and check if the Potatoes and chicken are soft
9

Now add tomato puree and red chilli Powder and mix well
10

Now arrange a portion ofthe par boiled rice then place the chicken pieces and Potatoes and once again repeat the process
11

Sprinkle the kesar soaked milk and mughlai essence over it
12

Garnish it with ghee and biryani masala and cover tightly
13

Place it over the oven and keep on low flame for another 10-15 minutes
14

Serve it with salad and raita