Biryani is a mouth- watering whole meal that is perfect for all occasions. It is apt to suit from dinner parties to a lazy Sunday meal. Chicken Biryani is popular across India. This recipe introduced to Indians by the Mughals. It is a recipe of flavourful rice with aromatic spices – Biryani is sure to tantalise the taste buds of many of us. There are a countless variety of Biryani, from North to South and there’s cooking style are varies to, from Dum style to Handi Biryani. Biryani can be made with meat, chicken, fish, egg and vegetables all are simply delicious. But Chicken Biryani is one of the most popular one out of these.
Cuisine – Indian, Lucknow
Course – Main Dish
Preparation Time – 30 minutes
Cook Time – 50 minutes
Total Time – 1 hour 20 minutes
Servings – 2
Calories – 415 Cal for per Plate
Ingredients: –
For Biryani Rice –
Basmati rice 2 cups (250 grams)
Water 3 cups
Cinnamon stick 1 inch
Green cardamom 2
Black cardamom 1
Cloves 2
Black pepper 4
Mace 1 floret
Salt 2 tsp
Oil ½ tbsp
Saffron milk 2 tbsp (soak 6 saffron stands in ½ cup lukewarm milk)
For Chicken –
Chicken 500 grams
Oil ½ cup (60ml)
Cinnamon stick 1 inch
Green cardamom 1
Cloves 2
Nutmeg or jaiphal ¼
Mace 1 floret
Onion 1 big size (finely sliced)
Ginger-garlic paste 3 tbsp
Green chili 2 nos (slitted)
Saffron milk 2 tbsp (soak 6 saffron stands in ½ cup lukewarm milk)
Milk ¾ cup (90ml)
Curd 1 cup
Salt 1 tsp
Red chili powder 1 tsp
Kewra water 1 tbsp
Preparation: –
Step 1
At first, slice onion thinly. Then heat oil in a kadai and add whole spices. When the aroma release from the spices, add sliced onion and fry until it turns golden. Then add chicken pieces, salt and mix well. Now add ginger-garlic paste and fry for 10 min. Then add red chili powder, green chilies and mix well. Fry for 1 min. Then add curd and fry for 5 min. Now add a cup of water and mix well. Cook for 5 min. Then add saffron milk, kewra water, milk and mix well. Cook for another 2 min. Now remove the kadai and keep it aside.
Step 2
Soak basmati rice in the water for 30 minutes. Then wash rice and boil with 3 cups of water in a large pot. Now add cinnamon stick, green cardamom, black cardamom, cloves, black pepper, salt, oil and basmati rice. Cook until rice is 50% done.
Step 3
Now prepare atta dough. Then heat a kadai and pour chicken gravy. Cook 5 min on medium flame. Remove little portion of gravy and keep it aside. Then make 2nd layer with rice and spread chicken gravy, warm saffron milk on the top of rice.
Step 4
Then cover the pot and seal with atta dough. Now cook on the low flame for 10- 15 minutes. Once done, switch off the flame and keep it for another 15 minutes.
Now it is ready to serve. Enjoy!
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DISCLAIMER
This vlog reflects author’s own (amateur) understanding of the underlying issues. The views, thoughts, and opinions expressed in the vlog is solely belong to the owner and not necessarily to any organization, brand, committee or any other group or individual. However, the presentation is based on many online resources and probably is correct in general – you can (should) always verify everything by yourself before use.
This presentation doesn’t guarantee to be correct and precise. In is an introductory and unofficial material. The author is not responsible for any damage/ loss caused by the use of the information provided in this vlog.
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