Chicken Biryani for biryani lovers —

Here is a plate of Chicken Biryani for you —

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Biryani is a rice-based dish made with spices, mainly basmati rice and mixed with chicken , mutton, paneer etc.

Biryani is believed to have been invented from the kitchen of the Mughal emperors.

It is a very popular in Indian Sub continent.

Star Ingredient :

Basmati Rice —

(Serves 5- 6 people)—-

 Main Ingredients : 

  • Medium pieces chicken (with bone) ——  800 gm
  • Basmati Rice ——— Medium  4 cups
  • Sliced Onion —–   5 large one
  • Potato cut into 4 medium pieces—– 3
  • Dahi – ½ cup
  • Onion , ginger , garlic paste —– 10 teaspoon
  • Khuskhus paste —- 4 teaspoon
  • Kaju paste —– 4 teaspoon
  • Pudina and green chilli paste —– 4 teaspoon
  • Ghee —  10 teaspoon
  • Oil —- half a cup
  • Whole garam masala (clove, elaichi, and dalchini)—- 5 to 6 pieces each
  • Saffron – few strands dissolved in warm milk
  • Kaju tukda (fried)—-  10 to 15 pieces.
  • Everest chicken biryani masala 5 to 6 teaspoon

Marination.

Marinate the chicken pieces overnight with curd , onion,ginger,garlic paste, khuskhus , kaju paste, pudina and green chilli paste , some salt and oil .

IMG_1559

Method :

Put some oil in a kadhai with some whole garam masala . heat the oil , then put in the marinated chicken into the kadhai.  Cook in slow heat   till oil separetes and the chicken gets cooked( it will take more or less half and hour to  45 min cook).

Meanwhile fry the potatoes( till it is well cooked)  and onions in oil in another wok. After frying keep it aside.

Mix saffron in warm milk in a small bowl.

Cook the rice till al dante in a water mixture with garam masala and 2 teaspoon of ghee. Drain the rice and keep it  in a separate bowl.IMG_1571

 

Assembling:

Take a big dekchi . Put some ghee into it.  Then put some of the potatoes and chicken pieces. On top of it put a layer of rice .Sprinkle some fried onion, pudina,fried kaju , salt, saffron mixture and biryani masala.

Repeat this procedure couple of times.  Ensure that the last layer on top should be that of rice. Sprinkle few drops of kewra water on top of the  last rice layer. Cover the top with a lid and seal from the sides with atta dough.

Put the whole layered biryani now on dum on slow heat for 15 to 20 m.

After it is done transfer it to serving bowl and garnish it with fried kaju, fried onions and some pudina  leaves.

Voila your sumptuous homemade biryani is ready to savour.

IMG_1574

 

21 Comments Add yours

  1. leggypeggy says:

    Thanks so much for this recipe. We love biryani.

    Liked by 3 people

  2. flavours2017 says:

    If someone asks me my fav food — it will be chicken biryani -😊- do try this — but doubtful whether you will get all the ingredients or not 😊 thanks for liking my post

    Liked by 1 person

  3. Looks delicious..

    Liked by 3 people

  4. InspiresN says:

    It looks so delicious Sangita! Thank you for sharing 🙂

    Liked by 3 people

  5. flavours2017 says:

    Thanks a lot Nisha 😊

    Like

  6. Gul Randhawa says:

    Looks yummy… Will surely try it!

    Liked by 2 people

  7. flavours2017 says:

    Thanks a lot —

    Like

  8. flavours2017 says:

    Thanks Nisha —and glad that you liked it —

    Liked by 1 person

  9. Jyoti Rao :) says:

    Looks very tempting and delicious

    Liked by 2 people

  10. Biryani lovers will sure have biryani the minute they read this.

    Liked by 3 people

  11. flavours2017 says:

    Thanks Sparsha for such a lovely comment

    Liked by 1 person

  12. Thank you for tempting me. XD

    Like

  13. Sukey says:

    Pecerft shot! Thanks for your post!

    Liked by 3 people

  14. Candid says:

    Your’s is the ineltligent approach to this issue.

    Liked by 2 people

  15. Dreama says:

    scrive:E che dire?Sono più gelosa-commossa dalla foto dal racconto o dalla ricetta?Si possono avere tutte e tre?Grande!Grande Groiae!nasnnasironrandnti

    Liked by 2 people

  16. Anju says:

    Yum yum u r an artist 👨‍🎤

    Like

  17. Your’s is the intelligent approach to this issue.

    Like

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