Today’s special post is all time favorite, restaurant style Chicken biryani recipe. It tastes most delicious and flavorful with a combo of onion raitha and tangy brinjal gravy. In this recipe the basmati rice is cooked on dum over slow heat in spicy chicken masala. Even though the process is lengthy its worth the try and makes a comforting weekend lunch. Here is the simple recipe for you to try at home..!
Ingredients
Basmati rice - 2 cups
For Marination:
Chicken - ½ kg
Yoghurt - ¼ cup
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 tsp
Ginger garlic paste - 1 tsp
Chopped mint, coriander leaves- handful
To cook basmati rice:
Oil -1tsp
Garam masala pwd- ½ tsp
Salt - ½ tsp
To make Biryani:
Saffron - few strands
Warm milk - 2 tbsp
Oil - 2 tsp
Sliced onions - ½ cup
Ghee - 2 tbsp
Oil - 1 tbsp
Cumin - ½ tsp
Bay leaf -1
Cinnamon - 1
Cloves - 4
Cardamom - 1
Star anise - 1
Sliced onions - 1 cup
Green chilly - 2
Ginger garlic paste - 1 tsp
Chopped coriander mint leaves -handful
Sliced tomato - ½ cup
Garam masala pwd - ½ tsp
Biryani masala pwd - 1 tsp
Lemon juice - ½ tsp
Salt as required
1 of 2
Instructions
1.
Wash and soak basmati rice for 1 hour
2.
To Marinate:
3.
Wash and chop chicken to desired size pieces
4.
Marinate chicken with yoghurt, turmeric pwd, red chilly pwd, ginger garlic paste, chopped mint and coriander leaves
5.
Allow to marinate for 3 to 4 hours
6.
To cook Basmati Rice:
7.
In a wide bottomed pan, heat 5 cups of water
8.
Add salt, 1 tsp of oil and ½ tsp of garam masala pwd to it
9.
Stir well and allow to boil
10.
Once the water boils, add the drained basmati rice and mix
11.
Cook the rice until it is ¾ th done
12.
Drain it and set aside the cooked rice
13.
To cook Chicken:
14.
In a pressure cooker, cook the marinated chicken pieces until done
15.
Soak saffron in 2 tbsp of warm milk and keep aside
16.
Heat 2 tsp of oil in small fry pan and add ½ cup of sliced onions
17.
Fry till golden crispy and set aside
18.
To prepare Biryani:
19.
In a heavy bottomed pan, heat ghee and oil
20.
Add cumin and wait to splutter
21.
Add bay leaf, cinnamon, cloves, star anise and cardamom
22.
Saute for a minute
23.
Add sliced onions and saute till golden
24.
Add green chillies slit lengthwise
25.
Add ginger garlic paste and saute for a minute
26.
Add finely chopped coriander and mint leaves
27.
Add sliced tomatoes and cook
28.
Add the cooked chicken pieces along with the masala
29.
Mix well
30.
Add the garam masala pwd, lemon juice, salt and biryani masala
31.
Taste and adjust salt and seasonings
32.
Once the chicken masala turns thick consistency, layer it with cooked basmati rice
33.
Top with fried onions
34.
Pour the saffron soaked milk over it in round shape
35.
Sprinkle freshly chopped coriander and mint leaves
36.
Add a tsp of ghee over it
37.
Cover the pan with lid and place a big bowl full of water over it
38.
Turn the flame to low and allow to cook in dum for 15 mins
39.
Once done, fluff the biryani gently
40.
Lipsmacking hot delicious restaurant style biryani ready
41.
Serve hot with onion raitha and brinjal gravy