Chicken Biryani Recipe

In this recipe of chicken biryani, we are not using the dum process. This biryani looks similar to pulao as it is not a dum cooked biryani. The difference is the use of yogurt in biryani which is not used in pulao. Chicken biryani can be best served with veg shorba or yogurt raita.

The Recipe Of Chicken Biryani Is As Follows: 

Dry Spices For Tempering:

• 4 to 6 pieces of cloves
• 1 bay leaf
• 1 star anise
• A small stick of cinnamon
• 3 Green Cardamom pieces
• ½ teaspoon of caraway or shahi jeera seeds

Marination:

• 1 teaspoon of ginger and garlic paste
• 1 teaspoon of turmeric powder
• ½ to ¾ teaspoon of garam masala or biryani powder
• 1 to 2 cups of yogurt or curd
• Salt as per taste

Other Ingredients

• 2 cups of basmati rice
• ½ kg chicken
• 12 mint or pudina leaves
• 3- 4 cups of thin coconut milk or water
• 1 medium sized tomato
• 1 and ½ teaspoon ginger and garlic paste
• 1 large onion thinly sliced
• ¼ teaspoon of red chili powder
• 2 tablespoon of oil
• Salt as required

For Making Powder

• 4 green cardamoms
• 5 cloves
• ¼ of pepper corns.
• A small piece of nutmeg
• ½ teaspoon of stone-flower
• ½ teaspoon of fennel seeds
• A small stick of cinnamon

Preparation

Soak basmati rice for a minimum of 20 minutes. Soak for at least of 30 minutes if using normal rice. Marinate the chicken by adding the ingredients under “margination” to the chicken. Cover and set aside.

Making the Chicken Biryani

Add oil to the pressure cooker or pot and heat. Add the dry spices and fry till they sizzle. Add onions and stir until golden brown.ad the paste of ginger and garlic, cook till the raw smell stops. Now add the chicken and stir till there is a change in color of the chicken to pale. Put in chopped tomatoes, red chili powder, mint and coriander leaves along with yogurt. Stir till the masala or mixture turns dry and thick.

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