Get ready to elevate your cooking game with our next-level Masala Chicken Biryani recipe! This flavorful, aromatic dish is bursting with rich spices and tender chicken, layered with perfectly cooked basmati rice. Whether you’re a seasoned chef or a kitchen newbie, this recipe is easy to follow and guaranteed to impress. Don’t forget to share this mouthwatering meal with friends and family – they’ll be begging for the recipe! Hit that share button, spread the love of cooking, and make every gathering extra special with Banglar Rannaghor. Subscribe for more delicious recipes and cooking tips that bring people together!
Next Level Masala Chicken Biryani Recipe
Ingredients:
For the Chicken:
1.2 kg curry cut chicken
5 tbsp cooking oil
5 green chilies, broken
1 cup onion, thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
1½ tbsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp salt (adjust to taste)
1 tsp black pepper
1 tsp roasted cumin powder
1 tbsp coriander powder
1 tbsp dried fenugreek leaves (kasuri methi)
15-20 curry leaves, cut into small pieces
3 tbsp fresh coriander, chopped
1 tsp garam masala
1 tsp lime juice
For the Rice:
2 tbsp cooking oil
3 tbsp onion, sliced
3 cups basmati rice, soaked for 30 minutes
¼ tsp nutmeg powder
Salt, to taste
10-12 mint leaves, chopped
2 tbsp fresh coriander, chopped
5-6 green chilies, slit
1 tsp ginger paste
1 tsp lime juice
Other:
8 cups water
1 tbsp salt
3 bay leaves
Chicken stock (reserved from boiling the chicken)
Instructions:
Prepare the Chicken:
In a large pan, bring 8 cups of water to a boil. Add 1 tbsp salt and 3 bay leaves.
Add the chicken pieces and cook for 20 minutes. Remove the chicken and reserve the chicken stock.
In another pan, heat 5 tbsp oil, add green chilies and sliced onions, and sauté until soft.
Add garlic and ginger paste, and sauté for a few seconds. Stir in ¼ cup of chicken stock to prevent burning.
Add Kashmiri chili powder and turmeric, cooking until oil separates.
Add the semi-cooked chicken, 1 tsp salt, and sauté over medium heat for 5 minutes.
Stir in black pepper, roasted cumin, and coriander powder; continue to cook for another 5 minutes.
Add 2 tbsp chicken stock, dried fenugreek, curry leaves, and chopped coriander. Mix well.
Finally, stir in garam masala and lime juice, and set aside.
Prepare the Rice:
In a separate pan, heat 2 tbsp oil and sauté onions until brown.
Add the soaked rice and stir for a couple of minutes.
Stir in nutmeg powder, salt, mint leaves, chopped coriander, green chilies, ginger paste, and lime juice.
Pour in 6 cups of the reserved chicken stock and bring to a boil.
Cover and simmer on low heat for 20 minutes.
Assemble the Biryani:
Once the rice is cooked, stir gently to check if it’s done.
Layer the cooked chicken mixture on top of the rice.
Cover and simmer on the lowest heat for an additional 15 minutes to meld the flavors.
Serving Suggestions:
Serve the biryani hot, accompanied by your favorite raita. This biryani is packed with flavors, making additional biryani masala, rose water, or kewra water unnecessary.
Enjoy your delicious and flavorful Masala Chicken Biryani!
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