Chicken Biryani (Layered Chicken Biryani Recipe)
Ingredients
Basmati Rice 2 cups
Chicken 1 kg, cut into pieces
Potato (big) 2, halved & fried
Egg 3, boiled & halved
Onion 1, sliced & fried
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Onion Paste 1 tbsp
Cumin Powder (Jeera Powder) 1 tsp
Coriander Powder (Dhaniya Powder) 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder (Haldi) 1/2 tsp
Garam Masala powder 1 tsp
Biryani Masala 2 tbsp
Ghee/Clarified Butter 2 tbsp
Bay leaves 2, Cardamom 4-5, Clove 4-5, Cinnamon Stick 1'' inch
Milk 1/2 cup
Saffron (Soak saffron in warm milk for 10-15 mins)
Salt to taste
Coriander & Mint leaves, chopped (few for garnish)
Oil 2 tbsp
Method
For chicken gravy
1. Heat oil in a wok. Add garlic, ginger and onion paste. Stir it until fried.
2. Add cumin powder, coriander powder, red chili powder, haldi. Stir it for few mins.
3. Add the chicken & mix it well with spices.Then add salt.
4. Cook on medium flame for sometimes.
5. Cover the chicken until water comes out from it.
6. Remove the cover & stir it for 5-7 mins. So that the gravy dries out.
7. Then add garam masala powder and remove from flame.
8. Chicken gravy is ready.
For Rice
1. In a bowl add bay leaves, cardamom, cinnamon, cloves and rice.
2. Then add water and bring to boil, once the rice is half cooked drain the water.
Layering the biryani
1. Take heavy bottom pan (non stick) with lid.
2. Then grease the bottom with butter/ghee.
3. Put a layer of rice.
4. Then a layer of chicken.
5. Sprinkle biryani masala, pour half of saffron-milk & pour few butter cubes.
6. Repeat the same method. Lastly, add potato, egg, sprinkle the fried onions, pour the remaining saffron- milk, sprinkle biryani masala, chopped coriander leaves & mint leaves.
7. Then pour ghee/butter at top.
8. Then seal the lid by sticking it with some wheat dough or simply fix a big foil before placing the lid. This will restrict the stem from escaping.
9. Place this pot on top of another flat pan/tawa. Then cook on a very slow flame for 10-15 mins.
10. Now open the lid to experience the aroma of chicken biryani.
11. Mix the rice & chicken slowly.
12. Enjoy the hot biryani with raita.
For Raita recipe click on this - http://www.swadkakhazana.blogspot.com/2013/12/pomegranate-boondi-raita.html
Like on my Facebook page : https://www.facebook.com/pages/Swad-ka-Khazana/643632509033291
Ingredients
Basmati Rice 2 cups
Chicken 1 kg, cut into pieces
Potato (big) 2, halved & fried
Egg 3, boiled & halved
Onion 1, sliced & fried
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Onion Paste 1 tbsp
Cumin Powder (Jeera Powder) 1 tsp
Coriander Powder (Dhaniya Powder) 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder (Haldi) 1/2 tsp
Garam Masala powder 1 tsp
Biryani Masala 2 tbsp
Ghee/Clarified Butter 2 tbsp
Bay leaves 2, Cardamom 4-5, Clove 4-5, Cinnamon Stick 1'' inch
Milk 1/2 cup
Saffron (Soak saffron in warm milk for 10-15 mins)
Salt to taste
Coriander & Mint leaves, chopped (few for garnish)
Oil 2 tbsp
Method
For chicken gravy
1. Heat oil in a wok. Add garlic, ginger and onion paste. Stir it until fried.
2. Add cumin powder, coriander powder, red chili powder, haldi. Stir it for few mins.
3. Add the chicken & mix it well with spices.Then add salt.
4. Cook on medium flame for sometimes.
5. Cover the chicken until water comes out from it.
6. Remove the cover & stir it for 5-7 mins. So that the gravy dries out.
7. Then add garam masala powder and remove from flame.
8. Chicken gravy is ready.
For Rice
1. In a bowl add bay leaves, cardamom, cinnamon, cloves and rice.
2. Then add water and bring to boil, once the rice is half cooked drain the water.
Layering the biryani
1. Take heavy bottom pan (non stick) with lid.
2. Then grease the bottom with butter/ghee.
3. Put a layer of rice.
4. Then a layer of chicken.
5. Sprinkle biryani masala, pour half of saffron-milk & pour few butter cubes.
6. Repeat the same method. Lastly, add potato, egg, sprinkle the fried onions, pour the remaining saffron- milk, sprinkle biryani masala, chopped coriander leaves & mint leaves.
8. Then seal the lid by sticking it with some wheat dough or simply fix a big foil before placing the lid. This will restrict the stem from escaping.
9. Place this pot on top of another flat pan/tawa. Then cook on a very slow flame for 10-15 mins.
10. Now open the lid to experience the aroma of chicken biryani.
11. Mix the rice & chicken slowly.
12. Enjoy the hot biryani with raita.
Like on my Facebook page : https://www.facebook.com/pages/Swad-ka-Khazana/643632509033291
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