Chicken biryani recipe

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Chicken biryani recipe. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken biryani recipe is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Chicken biryani recipe is something that I've loved my whole life.

Many things affect the quality of taste from Chicken biryani recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken biryani recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Chicken biryani recipe estimated approx it take an hour or 2 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Chicken biryani recipe using 42 ingredients and 7 steps. Here is how you cook that.

this is the most easy and simple biryani recipe . i just started cooking soo i made this on eid i hope you like it . i dont have a mobile and i use laptop soo i didnt post many pictures . my famliy was very happy seeing me cook . soo i hope you enjoy .

Ingredients and spices that need to be Prepare to make Chicken biryani recipe:

1. For Rice^^
2. 4 cup (700 grams) basmati rice –, soaked in water for 10 minutes
3. 1/2 teaspoon cumin seeds
4. 1 whole bay leaf
5. 6 black pepper
6. 3-4 cloves
7. Water –, to boil rice
8. 4 teaspoon salt – or as required
9. Marinate Chicken ^^
10. 1 (750 gram) chicken –, cut in 12 pieces
11. 1 cup yogurt –, divided
12. Spices ^^
13. 2 tablespoon green chilli paste
14. 3 tablespoon ginger garlic paste
15. 1 tablespoon red chilli powder
16. 1 tablespoon coriander powder
17. 1 teaspoon cumin seeds –,roasted
18. 3/4 teaspoon turmeric powder
19. 2 inch cinnamon
20. 1/4 teaspoon black pepper
21. 1 1/2 teaspoon all spice powder
22. 5 cloves
23. 2 black cardamom
24. 1 bay leaf
25. 1 teaspoon salt – or to taste
26. For gravy^^
27. Oil – to fry
28. 5 (400 grams) potatoes –, cut in large chunks
29. oil – to fry
30. 4 (500 grams) onion –, thinly sliced (or 1 cup fried onions packed)
31. 4-5 to (500 grams) tomatoes –, raw pureed
32. 3/4 cup yogurt –, whipped
33. 4 prunes*
34. 1-2 teaspoon chat masala – (add only if you like spicy food)
35. 1 fistful coriander leaves –, chopped
36. 1 fistful mint leaves –, chopped
37. 5 medium green chillies
38. Assembling (Dum) ^^
39. 4 tablespoon oil – divided
40. 1 pinch yellow or orange colour
41. 1 pinch Saffron – soaked (or kewra essence)
42. 1/2 cup water for dum

Steps to make to make Chicken biryani recipe

1. Marinate chicken with spices and 4 tablespoon yogurt and let it sit for 20 minutes.
2. In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavors. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. (Mix little oil in rice to avoid sticking.)
3. For gravy:
   
   In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to paper towel and set aside.
   
   In same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in marinated chicken.
4. In same wok, leave only ½ cup oil and (remove extra oil) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste.
   
   Now add whipped yogurt,and bring gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. Chicken gravy is ready.
5. Assembling
   
   In the large thick bottom rice pot smear 2 tablespoon oil in bottom.
   
   Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy.
   
   Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer.
   
   Finally, add third layer of ⅓ rice. Add another 2 tablespoon of oil on top of rice.
6. Mix orange colour, saffron and water together. Spread evenly over the rice. (You may also add kewra water along with saffron)
   
   Cover pot with foil to seal the steam. Cover with lid too. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rise to the top when lid is removed.
   
   Mix rice with a large flat spoon or a small plate. (Do not over mix to break grains.) And serve hot with raita and kachumber.
7. Notes
   Rice are most important thing in biryani. Boil rice should be aromat with spices. Make sure your are under-cooked when you boil because we’ll cook again for 20 minutes.
   Searing (bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water.

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