Chicken Biryani recipe is most frequently a must cook dish. Biryani recipe is a basic, one-pot meal that is served with salad and raita. Biryani recipe is one of the most beautiful royal delicacies that the Mughals have brought to Indians. It has been popular since then and is considered a luxury treat to enjoy on special occasions. Creating an authentic dum-style chicken biryani takes some time and needs little experience.

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Let’s see a bit about the origin of this amazing Biryani recipe and then we will move toward our recipe.

Origin:

Biryani came from Persia, and may have taken many different paths to arrive in India.

Biryani comes from the word ‘Birian’ in Persian language. We may infer that the dish originated in Persia and/or Arabia based on the name, and cooking style (Dum). It could have come to North India from Persia via Afghanistan.

This Biryani recipe is so simple to cook and will be a favorite of your entire family! Okay so, Let’s move to the Biryani recipe without any delay because I’m super excited for it.

Ingredients:

  • 1 cup boiled basmati rice
  • 1/2 teaspoon mint leaves
  • 1 tablespoon bay leaf
  • 2 tablespoon refined oil
  • salt to taste
  • 3 green cardamom
  • 2 onion
  • 1 teaspoon turmeric
  • 2 cloves
  • 1 tablespoon garlic paste
  • 2 tablespoon coriander leaves
  • 1 black cardamom
  • water as required
  • 1 tablespoon ghee
  • 1 cup curd
  • 600 gm chicken
  • 1 tablespoon garam masala powder
  • 1 teaspoon cumin seeds
  • 4 green chillies
  • 1 tablespoon ginger paste
  • 1 teaspoon red chilli powder
  • 1/2 tablespoon ginger
  • 2 drops kewra
  • 1 dash saffron
  • 1 tablespoon rose water

Direction:

Boil the rice:

  • Soak and boil the rice and set it aside.

Cook chicken gravy:

  • Soak saffron in water to cook the saffron sauce to make this delicious biryani. First, pour the kewra drops into water and blend well to make water for kewra.
  • Meanwhile, fire up a deep bottomed tray of refined oil. When the oil has gotten hot enough. Place the seeds of cumin, bay leaf, green cardamom, black cardamom, cloves in it, and saute for a minute. Then stir in chopped onion and saute until pink. Then add sliced green chilies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and 2 green chilli paste to it.
  • All the spices blend together and simmer for 2-3 minutes. Add curd to it afterwards.
  • Switch the flame back to medium and incorporate garam masala along with julienned ginger, coriander, and mint leaves. Apply kewra tea, rose juice, and tea with saffron in it. Cook until the chicken becomes tender.

Layering for biryani:

  • Heat a big pot like a dutch oven, then add the chicken. Cook for 4 minutes, then switch the pieces of chicken once. Cover for another 3 minutes and then cook. Turn heat off. Scatter half of the onions over the entire chicken, then all the leaves of the coriander and mint.
  • First spread the rice in the mint and coriander, and eventually, drizzle saffron milk and ghee over the beans. Cover and cook for 20 minutes on low flame-this will help steam the rice, cook it for doneness and cook the chicken.
  • Once the biryani has been cooked, cause it to rest for 5 minutes and finish by spreading the remaining onions on top. Serve it hot.

Note:

Use Heavy bottom pot

All the ingredients are par-cooked in the last step of layering and cooking the biryani. Cooking the biryani for 20 minutes on a low flame, steams and cooks all to make a doneness. If you don’t have a heavy bottom pot and have a normal pot, you should put it on a flat grid and then put it on a medium flame stove to keep the chicken from burning.

Juicer chicken

Don’t remove the bones, if you want the chicken to stay juicer.

Sticky rice

If the rice you cooked has become sticky, spread it over a plate and leave it for 5 minutes. The rice will not stay sticky anymore.

Freezer Instructions:

Leftovers hold well in the refrigerator for 3 to 4 days. Warm up in microwave. Because rice with leftovers is not just as soft, it is better to serve with yoghurt. Even freezing is supposed to be perfect, I haven’t done it but rice and curry both freezes well and I don’t see any reason why it wouldn’t freeze well.

Nutritional Information:

Calories: 866kcal

Carbohydrates ————————————————————————————- 70g

Protein ———————————————————————————————– 26g

Fat —————————————————————————————————- 54g

Saturated Fat ————————————————————————————– 35g

Cholesterol —————————————————————————————– 88mg

Sodium ———————————————————————————————- 3514mg

Potassium —————————————————————————————— 570mg

Fiber ————————————————————————————————- 4g

Sugar ———————————————————————————————— 5g

Vitamin A —————————————————————————————— 1309IU

Vitamin C —————————————————————————————— 11mg

Calcium ——————————————————————————————– 140mg

Iron ————————————————————————————————- 3mg

Hope you liked this Biryani Recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

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