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Chicken biryani

  • 1 kg Chicken(pieces)
  • 500 gms Basmati rice
  • 3 tbsp Biryani masala powder
  • 50 gms Butter
  • 1 bunch Mint leaves(chopped)
  • 1 cup thick Yogurt
  • 3 Bay leaves
  • 2 Cinnamon sticks
  • 1 tsp Turmeric powder
  • 3 Green chillies
  • Salt to taste
  • 2 Onions(sliced)
  • 2 Tomatoes(chopped)
  • 1 cup Milk
  • 1/2 tsp Red chilli powder
  • 4 Green cardamom
  • 2 tbsp crushed Garlic
  • 2 tbsp Chopped Ginger
  • 1/2 gm Saffron
  • 1 tbsp Rose water
  • 6 Cloves
  • 1 tsp Garam masala powder

  1. Wash the chicken pieces thoroughly.
  2. In a bowl mix red chilli powder, curd, garam masala powder, chopped ginger, chopped garlic and add chicken pieces into it and set aside.
  3. Now soak the saffron in a cup of warm milk.
  4. Wash the rice finely and soak for 15 minutes.
  5. Now boil water add 1 cinnamon stick, 2 bay leaves, 2 green cardamoms, little salt and the soak rice into it.
  6. Cook the rice untill 3/4th is tendered, then drain it.
  7. Heat oil in a pan add the remaining cloves, bay leaves, cinnamon sticks, green cardamoms and allow it to crackle.
  8. Then add the sliced onion and fry till golden brown.
  9. Now add chopped tomatoes, green chillies, turmeric powder and saute for 2 minutes.
  10. Then add the marinated chicken into it and cook untill the chicken are tendered.
  11. Then arrange rice and chicken alternately into 3 layers.
  12. In a thick bottom vessels put a layer of rice, then a layer of chickenand over it put mint leaves, biryani masala powder and rose water and repeat the same process for the next 2 layers.
  13. Finally end the process with rice layer and topped with saffron milk and rose water.
  14. Then seal the pan with wheat dough around or with aluminium foil and cook it in low flame for 15 minutes.
  15. Now the chicken biryani is ready to serve, taste best with raita.

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