Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, either with meat, or eggs or vegetables such as potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Pakistan, Iran, and Iraq.
Ingredients of Chicken Biryani
- 1 cup boiled basmati rice
- 1/2 teaspoon mint leaves
- salt as required
- 2 tablespoon refined oil
- 3 green cardamom
- 2 clove
- 2 onion
- 1 teaspoon turmeric
- 1 tablespoon garlic paste
- 1 cup hung curd
- 2 tablespoon coriander leaves
- water as required
- 1 tablespoon ghee
- 600 gm chicken
- 1 tablespoon garam masala powder
- 1 teaspoon saffron
- 1 tablespoon bay leaf
- 1 black cardamom
- 1 teaspoon cumin seeds
- 4 green chillies
- 1 tablespoon ginger paste
- 1 teaspoon red chilli powder
- 1/2 tablespoon ginger
- 2 drops kewra
- 1 tablespoon rose water
How to make Chicken Biryani
- Step 1. Prepare saffron and kewra water. To make this delightful biryani, soak saffron in water to prepare saffron water. Next, mix kewra drops in water and mix well to make kewra water.
- Step 2. Saute onions and tomatoes for 2-3 minutes. In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough. Add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion in it and saute until pink. Now, add chicken into it with slit green chilies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it
- Step 3. Cook on low heat for 5-6 minutes, Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender.
- Step 4 .Serve hot with your favorite chutney or raita. Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot.
