How to make Chicken Biryani - Chunks of chicken, flavourful spices and long grain basmati rice layered in a handi, sealed and cooked to perfection.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Basmati rice (बासमती चावल)
Cuisine : Hyderabadi
Course : Rice
Chicken Biryani Recipe Card
In India, the eternal favourite for a special Sunday lunch or a party dish is definitely a perfectly layered Chicken Biryani, dum cooked to perfection! And it’s a visual delight too – a beautiful array of long-grained rice, tender chicken and pungent spices studded with fresh mint and coriander, topped with fried onions and boiled egg wedges. Chicken is a good quality protein and when combined with rice, herbs, spices and yogurt, it makes a healthy and filling one pot meal – like every classic chicken dum biryani should be. Just serve it piping hot essentially with a raita and salad or kachumber and wait for all the praises coming your way! I would also suggest trying out this recipe of Brown Rice Biryani with Chutney Chicken.
For more recipes related to Chicken Biryani checkout Chicken Pulao, Thai Chicken Rice, Chicken Triple Sichuan Fried Rice, Chicken Burnt Garlic Rice . You can also find more Rice recipes like Dahi Bhaat, Makkai Palak Pulao, Spring Onion Pulao, Dal Khichdi Cassarole.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Biryani Recipe
Boneless chicken 600 grams
Basmati rice 1 1/2 cups
Oil to deep fry 3 tablespoons
Cinnamon 1 inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Onions sliced 2 medium
Green chillies slit 3
Turmeric powder 1/4 teaspoon
Tomatoes chopped 2 medium
Salt to taste
Ginger paste 3/4 teaspoon
Garlic paste 3/4 teaspoon
Red chilli powder 1/2 teaspoon
Thick yogurt 1 cup
Onions sliced and fried brown 3 medium
Garam masala powder 1/2 teaspoon
Ginger cut into thin strips 1 inch piece
Fresh mint leaves torn a few
Fresh coriander leaves torn a few
Milk 1/2 cup
Rose water a few drops
Eggs boiled and sliced 4
Method
Step 1
Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
Step 2
Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.
Step 3
Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.
Step 4
Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.
Best Cooked In
Wonderchef Windsor Roasters with Lid 26cm
