Our chef Archana brings to you her favorite Chicken Biryani! Learn restaurant style Chicken Biryani recipe which is quick & easy to make at home!
Ingredients:
1 cup Basmati Rice
600-650 gms Chicken
4 cups Water
Salt to taste
1/2 tsp Black Pepper
Saffron Strands
Coriander-Ginger-Garlic paste
3 Onions - 2 Tomatoes pureed
1 tbsp Cumin Seeds Powder
1 tbsp Coriander Seeds Powder
1 tbsp Garam Masala
1 tbsp Kashmiri Red Chilli Powder
1 tsp Mix Masala
Coriander Leaves
100 gms Curd
साहित्य:
1 कप बासमती तांदूळ
600-650 gms चिकन
4 कप पाणी
मीठ चवीनुसार
1/2 चमचा मिरपूड
केशर
कोथिंबीर-आले-लसूण पेस्ट
3 कांदे वर - 2 टोमॅटो पेस्ट
1 tbsp जिरे पूड
1 tbsp धणे पावडर
1 tbsp गरम मसाला
1 tbsp काश्मिरी लाल तिखट
1 tsp मसाला मिक्स
कोथिंबीर
100 gms दही
Method:
- Take a vessel, add water, salt, black pepper & saffron strands. Let the mixture come to a boil.
- For marination, in a bowl, add chicken, Coriander-Ginger-Garlic paste, cumin seeds powder, coriander seeds powder, garam masala, red chilli powder, coriander leaves, salt & curd. Mix all the ingredients well. Let the marinated chicken rest for 15-20 mins.
- In the meanwhile, take a pan and add oil. Once the oil is hot add coriander leaves, onion-tomato puree and mix well. Then add the marinated chicken and mix well.
- Add fried onion & cover it with a lid. Let the mixture cook for some time.
- Add some oil to the cooked rice. Mix well. Strain the rice using a strainer and let it cool down for 5-10 mins. Once the rice is cooled down, add the fried onion to it.
- Layer the rice onto the chicken and allow it to cook on a low flame for sometime.
- Garnish it with coriander leaves and serve!
Director: Narayan Thakur
Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Suchandra Basu
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
