A Symphony of Tastes: Crafting the Perfect Chicken Biryani

Who doesn’t love chicken biryani? We are all devoted souls to this wonderful chemistry of spiced rice and meat. But generally we are afraid to make biryani at home due to lack of proper idea about its cooking method. There is doubt in the mind that it will taste like the store?

So today I have brought you this wonderful recipe of Chicken Biryani. Following this method will make your biryani very tasty. See if you can surprise everyone at home!

Chicken Biryani

How to make this Chicken Biryani recipe Materials

  • Basmati rice- 500 grams
  • Chicken- 500 gms
  • Potato- 4 pcs
  • Onion- 3
  • Garlic paste- 2 tbsp
  • Ginger paste- 2 teaspoons
  • Lemon juice – half a lemon
  • 1 chopped tomato
  • Yogurt- half cup
  • Kashmiri Chilli Powder- 1/2 Tablespoon
  • Chilli – to taste. can give
  • Biryani masala- 2 tbsp
  • Rose water -1-2 drops
  • Cowra water- 1 tbsp
  • Can give sweet perfume
  • Saffron- 1 pinch
  • Milk- 2 tbsp
  • Bay leaves-2to
  • Cinnamon- 3 inches
  • Clove- 10 am
  • Cardamom or Elaichi- 10 hrs
  • Turmeric powder- 1 tbsp
  • Ghee- 10 tbsp
  • Oil-1/2 cup
  • Salt to taste
  • 2-4 boiled eggs may not be given
  • Cumin- 1 tbsp
  • Pepper- 1 tbsp
  • Jayatri- 2to
  • Cinnamon- 2t
  • Nutmeg- 1/2
  • Kebab sugar- 1 tbsp
  • Sugar – to taste. can give

Here is the recipe for Chicken Biryani 

Marinate the chicken pieces with curd, red chilli powder, turmeric and salt for up to 2 hours. Soak the rice in water for at least an hour.

Boil the rice with cloves, bay leaves and big cardamom, boil the rice until it is half cooked. After that drain the water and keep it aside. Dry roast the peppercorns, cloves, cardamom and cinnamon well. After that cool it and grind it in mixer grinder to make powder. Add 2 tbsp ghee in a bowl. After that add chopped onion slices and fry until soft and light brown. When the onion turns light brown, add chopped tomatoes, ginger-garlic-chili to it. Fry for 2-3 minutes. Add red chilli powder, turmeric powder. After that add the marinated chicken. Mix well until the chicken is well coated with the seasoning. Cook for 10 to 12 minutes on low heat with a cover on. Add little water if necessary. While the chicken is cooking, cut the potatoes into quarters and fry well until red and cooked. Take warm milk in a bowl, add a pinch of saffron or saffron and soak it for 15-20 minutes. Then mix well with keora water and rose water, 2 drops of sweet perfume.

Rules for arranging Biryani / How to make layers:-

Put a little white oil and ghee in a bowl. Put rice on it as expected. Then a little white oil with a spoonful of ghee, a few pieces of cooked chicken and potatoes. Then spread the fried onions.

Spread alubokhara, little sugar juice, very little rose water, little ghee and white oil. Spread saffron color very sparingly. Take care not to color all the rice The rice should be mixed with red and white. Create the layer again in the same way. Finally, spread the keora water. Now spread 2 tablespoons of desi ghee and chopped fried onions and keep it covered. And put two drops of sweet perfume on the lid and close the lid. Biryani gets steamed, so if there is a gap in the lid, cover it with flour. Now place a tawa on the heat and place the biryani pot. Leave for another 30 minutes. After that serve chicken biryani hot with raita or salad.

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