Chicken biryani is a delicious and aromatic dish that is a favorite among many. Made with fragrant basmati rice, tender chicken, and a blend of spices, chicken biryani is a dish that is sure to impress. In this article, we will show you how to make chicken biryani at home with our easy-to-follow recipe.

Ingredients:

Whole Spices:

For Marination:

Instructions:

  1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  2. Marinate the chicken pieces with red chili powder, turmeric powder, biryani masala, and salt. Set aside for 30 minutes.
  3. Heat oil and ghee in a large pan. Add the whole spices and sauté for a minute until fragrant.
  4. Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
  5. Add the ginger-garlic paste and sauté for a few minutes until the raw smell disappears.
  6. Add the chopped tomatoes and cook until they turn soft and mushy.
  7. Add the marinated chicken pieces and cook until they are half done.
  8. Add the yogurt, chopped coriander leaves, and mint leaves. Mix well.
  9. In a separate pot, bring water to a boil. Add salt and the soaked basmati rice. Cook the rice until it is 70% done. Drain the rice and set aside.
  10. In a large heavy-bottomed pan, layer half of the cooked rice. Top it with the cooked chicken masala. Then, layer the remaining rice on top.
  11. Cover the pan with a tight-fitting lid. Cook on low heat for 20-25 minutes, allowing the biryani to steam.
  12. Once done, gently fluff the biryani with a fork.
  13. Serve hot with raita and salad.

Tips:

Dum Aloo Recipe

Ingredients:

Instructions:

  1. Boil the baby potatoes until they are fork-tender. Peel and prick the potatoes with a fork.
  2. Heat oil in a pan. Add the boiled potatoes and fry until they turn golden brown. Remove from the pan and set aside.
  3. In the same pan, add the chopped onions and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and sauté for a few minutes until the raw smell disappears.
  5. Add the chopped tomatoes and cook until they turn soft and mushy.
  6. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
  7. Add the fried potatoes and yogurt. Mix until the potatoes are well coated with the masala.
  8. Add water as needed to adjust the consistency of the gravy. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
  9. Garnish with chopped coriander leaves and serve hot with rice or roti.Dal Makhani Recipe in Hindi

 

Leave a Reply

Your email address will not be published. Required fields are marked *