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Looking for the best chicken biryani recipe? Hyderabadi biryani: Maybe the most well known type of biryani. Rich and spicy, it's traditionally made with goat meat, but can be made with.
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Ingredients Chicken biryani recipe:
- Prepare of For Rice^^
- Take 4 cup (700 grams) of basmati rice –, soaked in water for 10 minutes
- You need 1/2 teaspoon for cumin seeds
- Provide 1 of whole bay leaf
- You need 6 - black pepper
- Take 3-4 - cloves
- Give of Water –, to boil rice
- Make ready 4 teaspoon - salt – or as required
- Prepare - Marinate Chicken ^^
- Prepare 1 (750 gram) - chicken –, cut in 12 pieces
- Need 1 cup of yogurt –, divided
- Get of Spices ^^
- Require 2 tablespoon of green chilli paste
- Take 3 tablespoon ginger garlic paste
- Need 1 tablespoon red chilli powder
- Take 1 tablespoon of coriander powder
- Give 1 teaspoon cumin seeds –,roasted
- Prepare 3/4 teaspoon turmeric powder
- Give 2 inch - cinnamon
- You need 1/4 teaspoon of black pepper
- Need 1 1/2 teaspoon all spice powder
- Get 5 of cloves
- Make ready 2 - black cardamom
- Require 1 bay leaf
- Need 1 teaspoon salt – or to taste
- Prepare - For gravy^^
- Make ready for Oil – to fry
- Make ready 5 (400 grams) for potatoes –, cut in large chunks
- Give of oil – to fry
- Take 4 (500 grams) of onion –, thinly sliced (or 1 cup fried onions packed)
- Prepare 4-5 to (500 grams) tomatoes –, raw pureed
- Provide 3/4 cup - yogurt –, whipped
- Need 4 for prunes*
- Give 1-2 teaspoon chat masala – (add only if you like spicy food)
- Get 1 of fistful coriander leaves –, chopped
- Take 1 fistful mint leaves –, chopped
- You need 5 for medium green chillies
- Need Assembling (Dum) ^^
- Make ready 4 tablespoon - oil – divided
- Give 1 pinch yellow or orange colour
- Give 1 pinch for Saffron – soaked (or kewra essence)
- Require 1/2 cup of water for dum
Chicken biryani recipe is shared along with step by step details and a video procedure. This is a special eid recipe made for all those celebrating eid. Chicken Biryani Recipe - Hyderabadi-style Chicken Biryani RecipeMy Indian Taste. Chicken Biryani Recipe - Read Quick & Easy to Cook Chicken Biryani Recipe and make your favorite recipe at home available in Urdu & English on Hamariweb.com.
Chicken biryani recipe instructions:
- Marinate chicken with spices and 4 tablespoon yogurt and let it sit for 20 minutes.
- In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavors. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. (Mix little oil in rice to avoid sticking.)
- For gravy: - - In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to paper towel and set aside. - - In same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in marinated chicken.
- In same wok, leave only ½ cup oil and (remove extra oil) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste. - - Now add whipped yogurt,and bring gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. Chicken gravy is ready.
- Assembling - - In the large thick bottom rice pot smear 2 tablespoon oil in bottom. - - Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy. - - Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer. - - Finally, add third layer of ⅓ rice. Add another 2 tablespoon of oil on top of rice.
- Mix orange colour, saffron and water together. Spread evenly over the rice. (You may also add kewra water along with saffron) - - Cover pot with foil to seal the steam. Cover with lid too. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rise to the top when lid is removed. - - Mix rice with a large flat spoon or a small plate. (Do not over mix to break grains.) And serve hot with raita and kachumber.
- Notes - Rice are most important thing in biryani. Boil rice should be aromat with spices. Make sure your are under-cooked when you boil because we’ll cook again for 20 minutes. - Searing (bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water.
This content is created following our Recipe Development Procedure, and reviewed by our RDNs. A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper. While most often associated with northern Indian cuisine, Biryani is a dish with Persian origins found in various forms from Iraq to Thailand. Discover Maunika Gowardhan's Chicken Biryani as she makes it on Jamie Oliver's Food Tube. Easy Chicken Biryani on Food Tube.
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