Chicken Biryani Recipe
Ingredients
1) 1kg chicken
2) 2 tsp salt
3) 2 tbsp ginger garlic paste
4) 10-12 green chillies
5) 1 tsp yellow chilli powder
6) 1 tbsp fennel + 2 tbsp crushed coriander
7) ½ cup curd
8) 3 tbsp green chilli pickle
9) 2 medium sized onion
10) 1 tsp Black peppercorns
11) 6-7 cloves
12) 4 green cardamom
13) 1 star Anise
14) 1 tbsp cumin
15) 1 star anise
16) 1 cinnamon stick
17) 2 bay leaves
18) 750grm golden sella rice (3 glasses)
19) 5 glasses of water
20) salt (1tsp)
21) 1 tsp kewra water
22) Oil
23) some food colour (optional)
Let’s Start Recipe
Today, I’m sharing a recipe for **delicious and aromatic chicken biryani** that will fill your home with a heavenly fragrance, so much so that the entire neighborhood will be tempted to come over. This biryani is super tasty, easy to make, and perfect for any occasion.
Even if you have a busy schedule, you can make it in no time! **Do try this aromatic biryani and let me know your feedback. If you like the recipe, don’t forget to like the post.
Step 1: Marinating the Chicken
To start, we take **1 kg chicken** that has been washed thoroughly and placed in a strainer to drain out all the water. Now, let’s marinate the chicken.
For this, we will add:
1) 2 teaspoons salt
2) 2 tablespoons ginger-garlic paste
3) 10-12 green chilies**, chopped
4) 1 teaspoon yellow chili powder
5) 1 tablespoon fennel seeds (saunf)
6) 2 tablespoons coriander seeds
7) ½ cup yogurt
8) 3 tablespoons red chili pickle
Now, mix all the ingredients well and apply this mixture to the chicken. Make sure that the chicken is well coated with all the marinade. Let it sit for **30 minutes**. If you have more time, you can marinate for longer for even better flavor.
Step 2 : Frying the Onions
In a large pot, heat **1 cup oil**. Once the oil is hot, add **2 medium-sized onions**, sliced thinly. Fry the onions until they turn golden brown.
Once the onions are golden, remove **half of the fried onions** and spread them on a plate. These will be used for garnishing later. The remaining onions in the pot are now ready for the next step.
Step 3 : Cooking the Marinated Chicken
Now, add the **marinated chicken** to the same pot with the onions. Stir on **high flame** for **2 minutes** to fry it well. Before this, add the following whole spices:
1) 1 teaspoon black peppercorns
2) 6-7 cloves
3) 4 green cardamoms
4) 1 star anise
5) 1 tablespoon cumin seeds
6) 1 large cardamom
7) 1 piece of cinnamon stick
8) 2 bay leaves
Stir and cook on high flame for **2 minutes**. As it starts cooking, you’ll notice the **amazing aroma** filling your kitchen – it’s irresistible! Once the chicken is cooked and begins to release water, we’ll cook it in that water.
Step 4 : Cooking the Rice
In a separate bowl, soak **750g rice (basmati rice)** for **2 hours**. Since we are using **1 kg chicken**, **750g rice** is perfect for this recipe. After soaking, we will measure **5 cups of water** using the same measuring cup we used for the rice. The key is to use slightly less water since we have soaked the rice.
After cooking the chicken for **10 minutes** on medium flame, once the chicken has softened, it will have released enough water. Now, add the soaked rice to the chicken and **mix gently**.
Now, **add salt** according to your taste – **1 teaspoon** should be good, but check if you need more. Stir carefully and bring it to a boil.
Step 5 : Adding the Color and Garnishing
Once the rice begins to boil, **cover the pot** and cook for **10 minutes** on **high flame**. The water level should start to reduce, and the rice will be halfway cooked. Then, reduce the flame to **low** and add the **fried onions** we set aside earlier, along with **1 teaspoon kewra water** (or kewra essence if you don’t have kewra water). This gives a **beautiful fragrance** to the biryani.
Next, dissolve **2 teaspoons orange food color** in **½ cup water** and pour it evenly over the rice for that **rich color**. Mix carefully so that the color is spread throughout.
Step 6 : Dum Cooking
Now, cover the pot with a **wet cloth** to seal the pot properly. If your pot is light, you can place a **heavy object** on top. If your pot is heavy-bottomed, like mine, no need for a heavy object. Let it cook on **low flame** for about **8 minutes**.
After 8 minutes, turn off the gas and let the biryani rest on **closed flame** for **15 minutes**. This step allows the flavors to blend together, making the biryani **more flavorful**.
Step 7 : Serving the Biryani
After **15 minutes**, open the pot to reveal your **delicious, aromatic biryani**. The fragrance will hit you immediately, and you won’t be able to resist! Carefully **serve** the biryani, ensuring each spoonful has a perfect balance of rice and chicken.
Thank You….♥️