Chicken Biryani

• INGREDIANTS OF CHICKEN BIRYANI:

• • 1 cup boiled basmati rice
  • 1/2 teaspoon mint leaves
  • salt as required
  • 2 teaspoon virgin olive 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
•       
• STEPS TO MAKE CHICKEN BIRYANI :

• Step 1 Prepare saffron-kewra water and chop veggies

  To make a delightful chicken biryani dish, firstly soak saffron in water to prepare saffron water (one tsp saffron can be soaked in 1/4 cup water). Next, mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. Now, chop the onion and coriander leaves and keep them aside.

•    Step 2 Saute the onions

     Meanwhile, heat olive 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 to it     and saute until pink. Now, add chicken     into it with slit green chillies, 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       and give a mix. (Make sure the chicken     is washed properly and patted dry           before adding it to the dish)

•     

  Step 3 Cook biryani 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 1 tsp saffron water in it. Cook till the chicken is tender. Then add 1 cup cooked rice and spread evenly. Then add the remaining saffron water and pour ghee over it. You can now cook the dish without the lid or cover it with a lid to give a dum-effect due to the steam formation.

• • Step 4 Serve hot chicken biryani with your favourite chutney or raita

    Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani with raita of your choice. Enjoy!

  Tips

  1. The first and foremost important thing to take care of while preparing chicken biryani recipe is, always use a heavy-bottomed pan as you would not want the chicken getting cooked.
  2. The restaurant-style chicken biryani recipe uses the whole chicken in preparation and the chicken can dry when cooking at home. Always use chicken thigh or drumsticks.
  3. If you want your chicken to be juicier in your biryani, do not remove the bone.
  4. If your cooked rice has turned sticky, spread it on a plate and leave it for 5 minutes. The rice will be separate and fluffy again.
  5. Freshly pound spices bring out the best taste in Chicken Biryani Recipe, so make sure that you dry roast all the whole spices for a good 2-3 minutes and then pound or grind them.

•