This dish is easy to make, fragrant and spicy chicken biryani for all dinner party occasions.
Recipe Tags
Non-veg
Medium
Others
Main Dish
Ingredients Serving: 3
1/2 to 1 kg Chicken
1 Cinnamon
5 Black Pepper
4 Cloves
1 Black Cardamom
1 Green Cardamom
1 Star Anise
1 Mace
Few Stone Flower
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp lemon juice
1 tsp salt
2-3 green chilies
1/4 cup curd/yogurt
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 cup finely chopped coriander leaves
1 cup basmati rice
4 cups water
1/2 tsp shahjeera
4-5 Black Pepper
1 Black Cardamom
1 Cinnamon
4-5 Cloves
1 tsp ghee
1 tsp salt
Instructions
For Marinating Chicken: • For making biryani masala, take cinnamon, black pepper, cloves, black cardamom, green cardamom, star anise, mace, stone flower into a blender/mixer/grinder.
• Blend everything into powder. Let the biryani masala be a little coarse.
• Take chicken into a bowl (Big pieces not too small pieces)
• For marinating chicken add ginger garlic paste, turmeric powder, lemon juice, salt, biryani masala, green chillies.
• Leave 1 tsp biryani masala in the mixer pot.
• Add curd, red chili powder, coriander powder, cumin powder, finely chopped coriander leaves. Mix everything well together.
• Cover and transfer chicken into freeze for marination over night.
For Rice: • Boil water. Add shahjeera, black pepper, black cardamom, cinnamon, cloves, ghee and salt. Let the water come to boil.
• Take basamati rice and wash it really good.
• Drain water and add rice into boiling water.
• Cook rice on medium heat for 5 minutes.
• After boiling rice for 5 minutes turn off the gas.
To Assemble: Take the chicken out of the freeze 1 1/2- 2 hours before making biryani. Let it come to room temperature.
• Take thick bottom pan/rice cooker. Add ghee and spread it at the bottom of the pan/rice cooker.
• Give a layer of marinated chicken.
• Next give a layer of fried onion and coriander leaves. Drain the boiled rice and layer it over the chicken.
• Take saffron strands into a microwave safe bowl and add water/milk in it. Microwave it for 30 seconds.
• Add this saffron water/milk over rice. • Sprinkle leftover biryani masala over this rice.
• Sprinkle coriander leaves, fried onion and lots of ghee. • Cook the biryani on medium heat for 10 minutes.
• Cook it for another 10 minutes on low to medium heat. • Finally cook it for another 15 minutes on lowest possible heat.
• Turn off the gas and let it be like that for 5 minutes more. • Open the lid and serve tasty Chicken biryani.
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For Marinating Chicken: • For making biryani masala, take cinnamon, black pepper, cloves, black cardamom, green cardamom, star anise, mace, stone flower into a blender/mixer/grinder.
• Blend everything into powder. Let the biryani masala be a little coarse.
• Take chicken into a bowl (Big pieces not too small pieces)
• For marinating chicken add ginger garlic paste, turmeric powder, lemon juice, salt, biryani masala, green chillies.
• Leave 1 tsp biryani masala in the mixer pot.
• Add curd, red chili powder, coriander powder, cumin powder, finely chopped coriander leaves. Mix everything well together.
• Cover and transfer chicken into freeze for marination over night.
For Rice: • Boil water. Add shahjeera, black pepper, black cardamom, cinnamon, cloves, ghee and salt. Let the water come to boil.
• Take basamati rice and wash it really good.
• Drain water and add rice into boiling water.
• Cook rice on medium heat for 5 minutes.
• After boiling rice for 5 minutes turn off the gas.
To Assemble: Take the chicken out of the freeze 1 1/2- 2 hours before making biryani. Let it come to room temperature.
• Take thick bottom pan/rice cooker. Add ghee and spread it at the bottom of the pan/rice cooker.
• Give a layer of marinated chicken.
• Next give a layer of fried onion and coriander leaves. Drain the boiled rice and layer it over the chicken.
• Take saffron strands into a microwave safe bowl and add water/milk in it. Microwave it for 30 seconds.
• Add this saffron water/milk over rice. • Sprinkle leftover biryani masala over this rice.
• Sprinkle coriander leaves, fried onion and lots of ghee. • Cook the biryani on medium heat for 10 minutes.
• Cook it for another 10 minutes on low to medium heat. • Finally cook it for another 15 minutes on lowest possible heat.
• Turn off the gas and let it be like that for 5 minutes more. • Open the lid and serve tasty Chicken biryani.
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