Learn how to make mouth watering and tempting Chicken Biryani at home with Chef Varun Inamdar
Biryani is prepared using fragrant rice, aromatic spices and chicken. It is prepared in many ways and chef Varun Inamdar presents to you the delicious and the easiest one. So watch and learn how to make Chicken Biryani only on Get Curried
Ingredients
For rice
300 gms basmati rice
2 litres water
Salt as required
2 tbsp ghee
1 tsp oil
1 bay leaf
2 green cardamom
1 black cardamom
1 inch cinnamon
8 black pepper corn
4 cloves
For chicken
3 tbsp oil
2 tsp ghee
2 no peeled potatoes
3 green cardamoms
1 black cardamom
4 cloves
1 inch cinnamon stick
1 bay leaf
Marination of chicken
600 gms chicken
Salt as required
1/2 tsp turmeric
1 tbsp chilli pwd
1 cup dahi
1 tbsp ginger-garlic paste
1 large onion (golden fry)
1/2 cup chopped tomatoes
Water as required
2 boiled eggs
Garnish
1 large onion (golden fry)
Mint leaves
Method
– In a pan heat oil then some ghee and once it heats well, add garam masala and peeled potatoes and cook until the potatoes turn golden brown
– Marinate the chicken by adding yogurt, ginger garlic paste, salt, turmeric powder, red chilli powder, fried onions and tomatoes mix it nicely.
– Add the marinated chicken into the pan and mix well, then add water.
– Cover it with a lid and cook on medium flame till its done
– In a pan add ghee and oil once it heats up add garam masala,lower the flame and add water and salt.
– Add the washed and soaked rice to the boiling water and let it cook on high flame. When it’s 3/4th cooked drain the rice
– Place two boiled eggs and rice into the chicken and cover with lid on it and cook it on high flame for 8 minutes and low flame for 2 minutes
– Garnish it with fried onions, fresh mint and fresh onion.
– Chicken Biryani is ready to be served
Host : Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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