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Homemade Chicken Biryani Recipe

Homemade Chicken Biryani is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 kg - basmati Rice
  • 1/2 kg - Chicken
  • 3 - big Onions
  • 1 tsp ginger-garlic paste
  • 5 - Green chillies
  • 1 tsp - Red Chilli powder
  • 2 - Cashewnuts
  • 2 tbsp - curds
  • 1 cup- Mint leaves
  • Orange colour
  • Salt to taste
  • 1 tsp - Turmeric powder
  • 1 tsp - Garam Masala
  • 3 tbsp - oil
  • 3 tbsp - Ghee
  • 1/2 tsp - shah Jeera
  • 3-2 Cloves
  • Cardamom and Cinnamon as required
  • How to Make Homemade Chicken Biryani:

    1. Wash chicken, add lemon juice, turmeric, chilli powder, ginger-garlic paste, salt, 1 cup of sour curds and keep aside for 2 hours.
    2. Cut 1 onion into thin rings and fry in the oil, take out and put them separately for garnishing.
    3. Cut remaining 2 onions and fry them and add to the chicken marinade.
    4. Fry cashewnuts and grind into a paste, adding 2 spoons of curds and add this to chicken marinade.
    5. Take a heavy bottom dish - preferably a big pressure cooker - and add 2 spoons of oil/ghee.
    6. Add the chicken and cook for 5 minutes till it loses its raw flavour.
    7. Take another dish and heat oil. Add garam masala along with chillies.
    8. When they crackle, add water and when it boils, add the rice with 1:1.5 ratio for Rice:Water.
    9. Now add the mint leaves and salt when rice is almost cooked, drain the water.
    10. Now spread the rice on the chicken and pour the remaining ghee along with lemon juice and sprinkle colour on top.
    11. Take a spatula and make 2 or three digs from top until the spatula touches the bottom.
    12. Sprinkle the brown onions and coriander and close the lid - without whistle.
    13. Cook the biryani for half an hour. Finally shake the cooker and open the lid.



     

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