Delicious Chicken Biryani Recipe


Whether or not you are a rice lover, the aroma emanated from a plate of biryani is bound to stir the excitement of your taste buds. The infusion of spices and condiments combined with the long grained Basmati rice and the tenderly cooked meat (or vegetables), the Lucknawi or the Awadhi Biryani is a feast in itself. The royal dish is best served hot with a simple raita (curd).

The style of cooking Biryani in North India differed from the Southern states. Since a large part of North India was inhabited by vegetarian communities like Brahmins and Marwaris, North Indians successfully experimented with it to arrive at the vegetarian versions. Vegetable Biryani, colloquially called 'Tehri' is a classic Sunday meal in most North Indian homes.

Here below Chicken Biryani Recipe :
Ingredients :
  • Boneless chicken 600 grams
  • Basmati rice 1 1/2 cups
  • Oil to deep fry 3 tablespoons
  • Cinnamon 1 inch stick
  • Bay leaves 2
  • Cloves 5-6
  • Cumin seeds 1 teaspoon
  • Green cardamoms 3-4
  • Onions sliced 2 medium
  • Green chillies slit 3
  • Turmeric powder 1/4 teaspoon
  • Tomatoes chopped 2 medium
  • Salt to taste
  • Ginger paste 3/4 teaspoon
  • Garlic paste 3/4 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Thick yogurt 1 cup
  • Onions sliced and fried brown 3 medium
  • Garam masala powder 1/2 teaspoon
  • Ginger cut into thin strips 1 inch piece
  • Fresh mint leaves torn a few
  • Fresh coriander leaves torn a few
  • Milk 1/2 cup
  • Rose water a few drops
  • Eggs boiled and sliced
How To Make :

Step 1
Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

Step 2
Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.

Step 3
Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.

Step 4
Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

for chicken
1 tablespoon
vegetable oil
10 grams
garlic (grated)
10 grams
ginger (grated)
serrano chili peppers (to taste, minced)
5 grams
mint (finely chopped)
10 grams
cilantro (finely chopped
1 tablespoon
garam masala
1/2 teaspoon
ground cinnamon
1 teaspoon
900 grams
bone-in skin-on chicken thighs
for rice
6 cups
2 1/2 teaspoons
pods green cardamom (smashed)
1 teaspoon
cumin seeds
bay leaf
360 grams
basmati rice (~2 cups)
for onions
2 tablespoons
medium onions (sliced thin)
for Biryani
1 cup
reserved boiling liquid (from rice)
1/2 teaspoon
saffron threads
cilantro (for garnish)

Read more at: https://norecipes.com/chicken-biryani-recipe
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