How to make Chicken Biryani
Ingredients :
Cleaned and Hygienically Dressed without Head and Claws.
1/2 cup curd
2 teaspoons Ginger Garlic paste (Adrakh lehsun paste)
2 teablespoons Red chilli powder (Lal Mirch powder)
2 teaspoons biryani masala
Salt - As per taste
2 - 3 teaspoons Lemon juice
1/4 cup of Golden Brown Frird Onion slices
Ingredients :
For Marination of chicken :
600 - 650g Full Broiler chicken without Liver and Gizzard.
Cleaned and Hygienically Dressed without Head and Claws.1/2 cup curd
2 teaspoons Ginger Garlic paste (Adrakh lehsun paste)
2 teablespoons Red chilli powder (Lal Mirch powder)
2 teaspoons biryani masala
Salt - As per taste
2 - 3 teaspoons Lemon juice
1/4 cup of Golden Brown Frird Onion slices
For Preparation of rice :
400g Rice - Basmati
2 Litreas Water
Small Muslin cloth
2 Bay Leaves (Tej Patta)
@ Green Cardamom (Badii Kali Elaichi)
4 Cloves (Laung)
8 Black Peppercorn (Sabut Kali Mirch)
1 inch Cinnamon Bark (Dalchini)
2 Litreas Water
Small Muslin cloth
2 Bay Leaves (Tej Patta)
@ Green Cardamom (Badii Kali Elaichi)
4 Cloves (Laung)
8 Black Peppercorn (Sabut Kali Mirch)
1 inch Cinnamon Bark (Dalchini)
For Cooking Chicken :
2 tablespoons of Cooking Oil
Marinated Pieces of Chicken
Marinated Pieces of Chicken
For Arranging the Briyani Layers :
Cooked Chicken
Parboiled Rice
1/2 cup of Golden Brown Fried Onion Slices
100 grams Butter - melted
1/2 cup milk (luke warm)
2-3 drops Food color - Orange
1 inch Ginger - julienned (cut into long thin strips)
1 teaspoon Garam masala powder
2 teaspoons kewra jal
1/4 cup Mint Leaves (Pudiney ke patte)
1/4 cup Coriander leaves (Hara Dhania) - chopped
6 Green Chillies (Hari Mirch) - cut from center in two long strips
Food Wrapping Aluminium Foil
Parboiled Rice
1/2 cup of Golden Brown Fried Onion Slices
100 grams Butter - melted
1/2 cup milk (luke warm)
2-3 drops Food color - Orange
1 inch Ginger - julienned (cut into long thin strips)
1 teaspoon Garam masala powder
2 teaspoons kewra jal
1/4 cup Mint Leaves (Pudiney ke patte)
1/4 cup Coriander leaves (Hara Dhania) - chopped
6 Green Chillies (Hari Mirch) - cut from center in two long strips
Food Wrapping Aluminium Foil
Method :
1) Mix all ingredients.Poke chicken pieces. Rub the marinade on all sides of chicken pieces. Cover & Refrigerate for 30 minutes to 1 hour.
2) Use good quality Basmati rice. Add 1 tsp salt to water & boil it. Dip the Bag in Boiling Water to extract the flavors of all the spices.
3) Remove the Rice form heat when these are 3/4 done. Drain the water and keep aside.
4) Cook the Marinated Chicken pieces on Slow Flame. Stir regularly. Turn the pieces on all sides for even cooking.
5) Layer the cooked Chicken pieces on the bottom of the pan. Don't Layer Rice on the bottom most Layer,as. Then Cover the Chicken pieces with a layer of Rice.
6) Add some fried Onions, mint leaves, Green chillies, Garam masala, coriander leaves, Melted Butter, 3-4 tsp Milk, 1 tsp Kewra water and few drops of Food color over the layer of Rice.
7) Arrange another layer of the cooked Chicken pieces on top of the layer of Rice.
8) Arrange a layer of Rice on top of the Layer on top of the Layer of the cooked pieces of Chicken.
9) Add some fried Onions, mint leaves, Green chillies, Garam masala, coriander leaves, Melted Butter, 3-4 tsp Milk, 1 tsp Kewra water and few drops of Food color over the.
10) Cover tightly with an Aluminium food foil. Cover the pan with a lid. Cook on a very slow Flame/Heat for approx 30 minutes.
11) The Chicken Biryani is now.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
2) Use good quality Basmati rice. Add 1 tsp salt to water & boil it. Dip the Bag in Boiling Water to extract the flavors of all the spices.
3) Remove the Rice form heat when these are 3/4 done. Drain the water and keep aside.
4) Cook the Marinated Chicken pieces on Slow Flame. Stir regularly. Turn the pieces on all sides for even cooking.
5) Layer the cooked Chicken pieces on the bottom of the pan. Don't Layer Rice on the bottom most Layer,as. Then Cover the Chicken pieces with a layer of Rice.
6) Add some fried Onions, mint leaves, Green chillies, Garam masala, coriander leaves, Melted Butter, 3-4 tsp Milk, 1 tsp Kewra water and few drops of Food color over the layer of Rice.
7) Arrange another layer of the cooked Chicken pieces on top of the layer of Rice.
8) Arrange a layer of Rice on top of the Layer on top of the Layer of the cooked pieces of Chicken.
9) Add some fried Onions, mint leaves, Green chillies, Garam masala, coriander leaves, Melted Butter, 3-4 tsp Milk, 1 tsp Kewra water and few drops of Food color over the.
10) Cover tightly with an Aluminium food foil. Cover the pan with a lid. Cook on a very slow Flame/Heat for approx 30 minutes.
11) The Chicken Biryani is now.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
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