Chicken Biryani Recipe
Ingredients
To Boil The Rice :-
1) 1KG golden sella rice
2) 3-4 bay leaves
3) 2-3 cinnamon stick
4) 1 piece of mace
5) 4-5 cloves
6) 5 green cardamom
7) 1 tbsp cumin
8) 8-10peppercorns
9) 4 tsp salt
10) ½ lemon juice
11) 6-7 green chillies
12) some chopped coriander and fresh mint leaves
For CHICKEN GRAVY :-
13) 1kg Chicken
14) first marinate the chicken with ½ tsp salt and ½ lemon juice
15) 4 large sized onions
16) 2 tbsp ginger garlic paste
17) 6-7 cloves
18) 5-6 green cardamom
19) 2-3 cinnamon stick
20) 12-15 peppercorns
21) ½ tbsp cumin
22) 3 star anise
23) ½ piece of mace
24) 4-5 green chillies (crushed)
25) ½ tsp turmeric powder
26) 1 tbsp coriander powder
27) 1½ tbsp crushed red chillies
28) 1 tsp Kashmiri red chilli powder
29) 1 tsp cumin powder
30) 1 tbsp salt
31) ¼ tsp food colour
32) 1½ tbsp homemade biryani masala
33) 2 large sized Tomato puree mint and coriander leaves
34) oil for cooking
For curd mixture:-
35) 250grm curd
36) 1 tsp sugar
37) ¼ tsp food colour
38) ½ tbsp biryani masala
39) 1 tbsp kewra water
Let’s Start Recipe
When it comes to parties and gatherings at home, the first thing that comes to mind is **Biryani**. It’s spicy, easy to make, and incredibly delicious. So today, we are going to make a **special chicken biryani** that’s super easy to prepare and will be loved by your family and guests. Try it out, and don’t forget to share your feedback. If you like our recipes, please **like** the post and share it with your friends. Let’s get started!
Step 1: Preparing the Chicken
First, take a **whole chicken (1 kg)** and make cuts on the larger pieces. This is an important step because it ensures the chicken absorbs all the flavors and doesn’t remain bland.
For marination, we’ll use:
½ teaspoon salt
Juice of 1 lemon** (remove the seeds before squeezing)
Massage the chicken well with the salt and lemon juice. This helps keep the chicken moist and flavorful. Let it sit while you prepare the other ingredients.
Step 2: Preparing the Onions
In a large **pan**, heat **1 cup oil (200 grams)**. Once the oil is hot, add **4 large onions** (sliced thinly). Stir them constantly, and cook until they turn **brown**. Be careful not to burn them.Once the onions are done, remove them and spread them out on a plate to cool.
Step 3: Adding Whole Spices
In the same pan, add the following whole spices:
6-7 cloves
5-6 green cardamom
2-3 cinnamon sticks
12-15 black peppercorns
1 tablespoon cumin seeds
3 star anise
1 small piece of nutmeg (optional)
Lightly toast these spices until they begin to sizzle. Once they start cracking, add **2 tablespoons ginger-garlic paste** and sauté for a minute.
Step 4: Cooking the Chicken
Now, add the marinated chicken to the pan and fry it for about **4-5 minutes** until the color changes to white.
Add **4-5 chopped green chilies** for extra heat, and stir.
Next, add the following spices:
1) ½ teaspoon turmeric powder
2) 1 tablespoon coriander powder
3) 1½ teaspoon red chili powder** (adjust to taste)
4) 1 teaspoon Kashmiri red chili powder (for color)
5) 1 teaspoon roasted cumin powder
6) 1 tablespoon salt (adjust to taste)
7) ¼ teaspoon orange food color (optional, but gives great color)
8) 2 tablespoons biryani masala (you can use store-bought or homemade)
Stir everything well. Then add **2 large tomatoes**, pureed. This will help the spices cook well and blend into the chicken.
Step 5: Adding Water and Simmering
Add **½ cup water** to the chicken. Since chicken and tomatoes release water, you don’t need to add too much. Stir, cover the pan, and let it cook for about **10-12 minutes** on medium flame.Cook the chicken until it’s about **80% done**. Don’t cook it fully as we’ll be cooking it further with the rice.
Step 6: Preparing the Rice
For the rice, we are using **1 kg of basmati rice**. Wash and soak the rice for **2 hours**. In a separate pot, bring **water to a boil** and add the following whole spices:
3-4 bay leaves
2-3 cinnamon sticks
1 small flower of mace
4-5 cloves
5 green cardamom
1 tablespoon cumin seeds
8-10 black peppercorns
Let this water boil to infuse the flavors. Then, add **4 teaspoons of salt**, **juice of ½ lemon**, **6-7 whole green chilies**, a little **coriander**, and **mint** leaves. Let it simmer and absorb the flavor.
Step 7: Cooking the Rice
Once the water starts boiling, add the soaked rice to it. Let the rice cook on **high flame** for **7-8 minutes**. The rice should not be fully cooked, just about **90% cooked**. Drain the rice and set it aside.
Step 7: Preparing the Yogurt Mixture
Take **250 grams of yogurt** in a bowl and add:
1 teaspoon sugar
¼ teaspoon orange food color (optional)
1 tablespoon biryani masala (from earlier)
1 tablespoon kewra water (optional, but adds a lovely aroma)
Mix well until smooth.
Step 9: Assembling the Biryani
Now, check the chicken. It should be about **80% cooked** and flavorful.In a large pot, layer the chicken at the bottom. Then, add some of the **mint and coriander** leaves. Crush the **fried onions** with your hands and sprinkle half of them over the chicken.Now, layer the partially cooked rice on top. Add more mint, coriander, and fried onions, and drizzle the yogurt mixture over the rice.
Top it off with a little **ghee** (2 tablespoons) for extra flavor and shine. Cover the pot with a **cloth** and a **lid**. You can place something heavy on top to keep the steam inside. Let the biryani cook on **low flame** for about **10-15 minutes**. This step will help the flavors meld together and make the rice super fluffy.
Step 10: Serving the Biryani
After 10-15 minutes, remove the pot from the heat. Open the lid carefully, and you will be greeted with the **aroma** of perfectly cooked biryani.Gently fluff the rice and serve it hot with **raita** or **salad**.
Tip
Enjoy your **delicious, juicy, and flavorful Chicken Biryani**! It’s perfect for any party, gathering, or just a family dinner. Try this recipe and share your feedback with us. Also, don’t forget to **like** the post and **share** with friends!
Thank you….♥️