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Chicken Biryani for All Recipe

Chicken Biryani for All is a popular Indian Main
Author :
 
On :
Friday, 28 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Medium
Preparation Time :
2 hours
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Main Recipes. You may also want to try Healthy Semiya Brinjal Bhath, Best Fruit Pasta, Easy Tasty Rava Dosa

Ingredients

  • 3 cups - basmati Rice
  • 1 kg - Chicken
  • 1/4 cup - oil
  • A few cloves, cardamom, Cinnamon and Bay Leaves
  • 1 tsp - Cumin seeds
  • 1/2 tsp - Turmeric powder
  • 1 tbsp - Red Chilli powder
  • 1 tsp - coriander powder
  • 1 cup - Curd
  • 1/2 tsp - cumin powder
  • 1/2 - Cardamom powder
  • 1 tbsp - pepper Corns
  • 1 tsp - Green chilli paste
  • 1 tsp - Garam Masala
  • 2 tsp - ginger-garlic paste
  • 1/2 cup - Mint leaves
  • 1/2 cup - Coriander leaves
  • 3- green chillies, slit
  • 3-4 - Onions
  • Juice of 1 Lemon
  • A little Saffron colour
  • Salt to taste
  • Ghee
  • How to Make Chicken Biryani for All:

    1. Chop the chicken into small pieces and wash them.
    2. Marinate in ginger-garlic paste for an hour.
    3. Chop onions lengthwise and fry in oil over low flame till golden brown. Cool and crumble them and reserve.
    4. Mix the chicken with a mixture of curd, garam masala, 3/4 of the fried onions, red chilli powder, green chilli paste, cinnamon, cardamom, cumin powder, cloves, coriander leaves, mint leaves and salt.
    5. Also add the remaining oil to the marinated meat and leave for an hour.
    6. Cook basmati rice with 1 tsp salt and water.
    7. Throw in cinnamon, cardamom, bay leaves cumin seeds, cloves, coriander leaves, mint leaves and green chillies.
    8. Remove from stove when the rice is half-cooked and drain the water completely.
    9. Spread the rice over the marinated meat.
    10. Then add the lime juice, saffron colour, ghee and the remaining crushed onions over the rice.
    11. Transfer to another vessel, cover and cook on a low flame for 30 minutes.
    12. Serve hot with raita or chutney.




     

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