Ingredients
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400 gm Chicken
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2 Cups Basmati RIcewashed and soaked
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4 Medium Onionssliced
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3 Medium Tomatoeschopped
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2 Cups Yogurtwhisked
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3 tbsp Ginger Garlic Paste
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5-6 Green Chilieschopped
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1 tsp Red Chili Powder
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1/2 tsp Turmeric Powder
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2 tsp Coriander Powder
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1 tsp Cardamom Powder
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1/2 tsp Garam Masala Powder
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2-3 tbsp Lemon juice
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A pinch Saffron
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2 tbsp Milk
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1 Cup Fresh Corianderchopped
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1/2 Cup Fresh Mintchopped
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4 tbsp Ghee\Oil
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1 Cup Oil
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Acc. To Taste Salt
Description
Chicken Biryani is one of the most favorite and loved dishes all around the World. This traditional Indo-Pak cuisine is prepared by layering the grain flavorsome rice with appetizingly rich spicy and savory chicken gravy.
This super and scrumptious aromatic and mouth-watering Chicken Biryani makes a perfect feast for any occasion.
Here’s the recipe for this incredibly Scrumptious and Mouth-Watering Chicken Biryani;
Directions
- Heat oil in a pan.
- Fry onions to a crisp golden brown.
- Remove from oil.
- Reserve half for later use.
- Blend the remaining half of the fried onions with tomatoes, green chilies, ginger garlic, mint, and coriander.
- Marinate chicken pieces with yogurt, blended onion paste, salt, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and 2 tbsp Of oil.
- Set aside for 3-4 hours.
- Soak saffron in milk.
- Set aside for later use.
- Boil water for rice.
- Add salt, cumin, and whole garam masala.
- Add soaked rice to boiling water.
- Boil rice until 3\4th done.
- Strain and set aside.
- Heat 2 tbsp. ghee in a large skillet.
- Transfer the marinated chicken to the skillet.
- Sprinkle fried onions, chopped, coriander, and cardamom powder.
- Now add the boiled rice layer on top of the chicken.
- Pour the soaked saffron mixture and remaining ghee on the rice layer.
- Cover the pan with a tight lid.
- Let steam cook for 30-35 mins on low flame (or until chicken tenders).
- Dish out and serve hot with raita.
