Recipe of Award-winning Chicken biryani recipe

Chicken biryani recipe. Chicken biryani recipe with video & step-by-step photos. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is.

Hyderabadi biryani: Maybe the most well known type of biryani. Rich and spicy, it's traditionally made with goat meat, but can be made with. Chicken biryani recipe is shared along with step by step details and a video procedure.

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken biryani recipe. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken biryani recipe with video & step-by-step photos. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is.

Chicken biryani recipe is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. Chicken biryani recipe is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken biryani recipe using 42 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken biryani recipe:

1. {Get of For Rice^^.
2. {Get of basmati rice –, soaked in water for 10 minutes.
3. {Make ready of cumin seeds.
4. {Make ready of whole bay leaf.
5. {Prepare of black pepper.
6. {Get of cloves.
7. {Get of Water –, to boil rice.
8. {Make ready of salt – or as required.
9. {Take of Marinate Chicken ^^.
10. {Take of chicken –, cut in 12 pieces.
11. {Make ready of yogurt –, divided.
12. {Make ready of Spices ^^.
13. {Prepare of green chilli paste.
14. {Prepare of ginger garlic paste.
15. {Take of red chilli powder.
16. {Prepare of coriander powder.
17. {Get of cumin seeds –,roasted.
18. {Prepare of turmeric powder.
19. {Prepare of cinnamon.
20. {Make ready of black pepper.
21. {Take of all spice powder.
22. {Prepare of cloves.
23. {Prepare of black cardamom.
24. {Get of bay leaf.
25. {Make ready of salt – or to taste.
26. {Take of For gravy^^.
27. {Get of Oil – to fry.
28. {Get of potatoes –, cut in large chunks.
29. {Make ready of oil – to fry.
30. {Prepare of onion –, thinly sliced (or 1 cup fried onions packed).
31. {Prepare of to (500 grams) tomatoes –, raw pureed.
32. {Prepare of yogurt –, whipped.
33. {Get of prunes*.
34. {Make ready of chat masala – (add only if you like spicy food).
35. {Make ready of fistful coriander leaves –, chopped.
36. {Take of fistful mint leaves –, chopped.
37. {Take of medium green chillies.
38. {Prepare of Assembling (Dum) ^^.
39. {Make ready of oil – divided.
40. {Prepare of yellow or orange colour.
41. {Get of Saffron – soaked (or kewra essence).
42. {Make ready of water for dum.

This is a special eid recipe made for all those celebrating eid. Chicken biryani recipe is the most flavorful rice dish you can dream of. Ths recipe comes with a Everyone loves chicken biryani rice, and here is why this deliciously flavored chicken biryani recipe. This chicken biryani recipe will take you to an Indian rice dish that's rich, redolent, and savory.

Steps to make Chicken biryani recipe:

1. Marinate chicken with spices and 4 tablespoon yogurt and let it sit for 20 minutes..
2. In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavors. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. (Mix little oil in rice to avoid sticking.).
3. For gravy: In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to paper towel and set aside. In same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in marinated chicken..
4. In same wok, leave only ½ cup oil and (remove extra oil) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste. Now add whipped yogurt,and bring gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. Chicken gravy is ready..
5. Assembling In the large thick bottom rice pot smear 2 tablespoon oil in bottom. Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy. Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer. Finally, add third layer of ⅓ rice. Add another 2 tablespoon of oil on top of rice..
6. Mix orange colour, saffron and water together. Spread evenly over the rice. (You may also add kewra water along with saffron) Cover pot with foil to seal the steam. Cover with lid too. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rise to the top when lid is removed. Mix rice with a large flat spoon or a small plate. (Do not over mix to break grains.) And serve hot with raita and kachumber..
7. Notes Rice are most important thing in biryani. Boil rice should be aromat with spices. Make sure your are under-cooked when you boil because we’ll cook again for 20 minutes. Searing (bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water..

With a gripping fragrance and slightly pungent flavor, it fits best for buffets or party food platters. The recipe I am sharing today is a simpler, more approachable take on a traditional Hyderabadi Chicken Biryani. The technique and the ingredient list might look. This easy Chicken Biryani recipe is a dish I actually have fumbled with a few times. The mixture of chicken that's been browned in the skillet before cooking down with the liquids until it is meltingly soft.

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