Chicken Biryani Recipe

Chicken Biryani is one of the most classic dishes and a quintessential one-pot meal that can be enjoyed on any occasion or festival. Well, there is no one who can resist looking at the fragrant and delicious chicken biryani recipe. If you too are craving biryani, we have this super easy biryani recipe for you so you don’t have to go anywhere. what are you looking for? Try this delicious chicken biryani recipe and enjoy it with your loved ones.

 

Items Required for Chicken Biryani

1 cup cooked basmati rice
1/2 teaspoon mint leaves
salt as needed
2 teaspoons virgin olive oil
3 green cardamom
2 cloves
2 onions
1 teaspoon turmeric
1 tablespoon garlic paste
1 cup of curd
2 tablespoons coriander leaves
water as needed
1 tablespoon ghee
600g 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 chili powder
1/2 tablespoon ginger
2 drops of kewra
1 tablespoon rose water

 

How to make Biryani

Step 1:

Boil water in a pot
Heat the oil in a heavy-bottomed saucepan and at the same time bring about 2 liters of water to a boil in a container.

Step 2

Stir-fry the onions with whole spices and stir-fry the keema.
Add the onions to the oil and fry until translucent, then gradually add the cumin, peppercorns, green cardamom, cloves, ginger-garlic paste and 2 teaspoons of chili powder. Fry for 2 minutes, then add minced meat, quark and salt to taste. Continue frying until all the water is absorbed and the keema is 3/4 gone.

Step 3

Add whole spices and cook rice
When the water begins to boil, add bay leaves, green cardamom, star anise and salt to taste. Next, add the washed rice. When the rice is about 60% cooked, drain it through a colander.

Step 4

Spread the cooked on a layer of rice along with fried onions and cook for 15-20 minutes to complete the keema biryani.
Spread half of the rice in a large container. Add keema, coriander, mint leaves, masala and green chilli achar on top. Add remaining rice on top, add desi ghee and brown onions on top to keep a nice aroma, cover and simmer on low heat for 20 minutes. Serve with cucumber raita.