Chicken biriyani recipe with step by step pictures
Chicken biriyani is a main coarse in south-indian non-veg meal. Biriyani is liked by almost all the people who tasted it for the first time itself. It has so much of Indian spices in it. It makes your tummy really happy. Chicken biriyani is one of our favourite and whenever we get to restaurant, it is a must in our menu. In this pandemic time, it became usual that making biriyani every Sunday. This chicken biriyani is my daughter's most favorite. Hope you like the recipe. Give it a try and sure you love it.
Check out the chicken biriyani recipe below with step by step pictures.
Enjoy the food !
Ingredients :
. Chicken - 1/2 kg
. Basmati rice - 1 cup
. Oil - 2 tblsp
. Ghee - 1 tblsp
. Cinnamon - 3
. Cloves - 5
. Cardamom - 2
. Star anise - 2
. Bay leaf - 2
. Fennel seeds - 1 tsp
. Onion - 2 medium sized (sliced)
. Tomato - 1 big sized (finely chopped)
. Turmeric powder - 1/2 tsp
. Salt to taste
. Kashmir chilli powder - 1 tblsp
. Chilli powder - 1 tsp
. Coriander powder - 1 tblsp
. Cumin powder - 2 tsp
. Garam masala - 1 tblsp
. Mint leaves - 1/2 handful
. Coriander leaves - 1/2 handful
. Curd - 2 tblsp
To grind :
. Ginger - 3 inch piece
. Garlic cloves - 7
. Shallots / small onion - 5
. Green chilli - 1
Method :
1. Clean the chicken pieces with plenty of water. Soak basmati rice for 20 mins. Grind ginger, garlic, green chilli and shallots in mixer jar without adding water. Keep it aside.
2. Heat oil and ghee in a pressure pan or heavy bottomed pan. Add whole spices. After it sizzle, add onion. Saute until onion becomes golden brown.
3. Add ground paste. Saute for a min. Add tomatoes along with turmeric powder and salt. Saute until tomatoes becomes mushy.
4. Add spice powders. Saute for a min. Add mint leaves, coriander leaves and curd. Mix well and cook until oil oozes out.
5. Add chicken pieces. Mix well. Cover with lid. Cook for 3 mins in low flame. Chicken leaves water.
6. Add 1 1/2 cup water for 1 cup of rice. Mix well. Let it comes to roll boil. Add soaked basmati rice. Mix gently.
7. Cook for 5 mins until it is half cooked. Cover with lid. Place a tawa on flame. Keep the heavy bottomed pan over tawa.
8. Cook for about 5- 8 mins in low flame. Turn off the flame. Let it rest for 10 mins. Fluff the biriyani gently. Garnish with coriander leaves.
9. Tasty and yummy chicken biriyani is ready. Serve with onion raita.
Pictorial :
Clean the chicken pieces with plenty of water.
Soak basmati rice for about 20 mins
Take ginger, garlic, green chilli and shallots in a mixer jar
Grind it to coarse paste without adding water
Heat oil and ghee in a heavy bottomed pan or pressure cooker
Add cinnamon, cloves, cardamom, bay leaf, star anise and fennel seeds
After it sizzle, add sliced onion
Saute until onion becomes golden brown
Add ground paste
Saute for a min
Add chopped tomatoes
Add turmeric powder and salt
Saute until tomatoes becomes mushy
Add chilli powder, coriander powder, cumin powder, garam masala
Saute for a min
Add mint leaves, coriander leaves and curd
Saute until oil oozes out
Add chicken pieces
Mix well and cover with lid
Cook in medium flame for 3 mins. Chicken leaves water
Add 1 1/2 cup of water for 1 cup of basmati rice
After it gets to roll boil, add soaked basmati rice
Mix well and cook for 5 mins until it is half cooked
Cover with lid. Place a tawa on flame. Keep the heavy bottomed pan over tawa.
Cook in low flame for about 5-8 mins. Turn off the flame. Rest it for 10 mins.
Fluff the biriyani gently. Garnish with coriander leaves
Tasty and yummy chicken biriyani is ready to be served. Serve with onion raita.
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