Chicken Biryani Recipe | How to make Chicken Biryani | Best Homemade Chicken Biryani | Pressure cooker Chicken Biryani Recipe | Simple and Tasty Chicken Biryani

Required Ingredients:
  • Oil - 5 Spoons
  • Basmati Rice - 1kg
  • Chicken - 500gm
  • Tomato - 1
  • Onion - 2
  • Cashews - 10
  • Turmeric - 2 Spoons
  • Green Chillies - 2
  • Salt as per taste
  • Chilli Powder - 3-4 Spoons
  • Ginger Garlic Paste - 2 Spoons
  • Garam Masala - 2 Spoons
  • Curd/Yoghurt - 2 Spoons
  • Anaasa Flower / Star Anasa - 1
  • Black Cardamom - 1
  • Black Pepper - 5
  • Mace/Jaapathri - 1
  • Cloves - 5
  • Cinnamon - 2
  • Cardamom - 2
  • Nut Meg / Jaajikaya - 1
  • Kapok Buds / Marathi Moggu - 1
  • Bay Leaf - 2
  • shahjeera - 1 Spoon
  • Saffron a pinch
  • Cow Ghee - 3 Spoons
  • Coriander Leaves few
  • Mint Leaves few
  • Curry leaves few
 
First take the chicken in a bowl and wash it well and keep it aside. Add salt, pepper/chilli powder turmeric, curd/yoghurt, ginger paste, garam masala and mix well. Mix it well and wrap it and put it in the fridge (must marinate for 30 minutes). Also add water to basmati rice and wash it.  Now drain the water from rice and keep it aside (you can put it in a perforated bowl and strain the water).
 
Now take a pan and add 1 spoon of ghee in it and after it gets hot add cashews and fry it. Once the cashews are roasted, take them out and keep them aside. Now put a kadai/cooker and light the stove and fry onion pieces in it. Fry until dark brown in color. Then take out the fried onion and keep it in another plate. Now put it in the same kadai/cooker and after heating add Anasa flower/Star flower, black yams/black cardamom, mace, cloves, cinnamon, yams/green cardamom, black pepper, nutmeg/jajikaya, Kapok buds/Marathi moggu, bay leaf and fry it. Add chopped green chilli and onion pieces and fry it. After it is fried well, add tomato pieces and fry it gently.
  
Now add the marinated chicken and fry it. Let it cook till the raw smell goes away. Now add washed basmati rice and curry leaves and mix it. Fry the rice for 2 minutes. Now add water to the rice. For one glass of rice (1 glass), one fourth glass (1 glass) + 1/4 (quarter glass) of water should be added. Mix all the rice well.
 
Taste the water and add enough salt if required. Add some shajeera, dry leaves and coriander and mix well. Cover the pan and let it cook on medium flame for 40-50 minutes. After 30 minutes in the middle, when the water reduces, while the rice is cooking, remove the lid once, add some ghee, saffron and the fried onion. Cover again with lid.  
 
At the end garnish with some coriander leaves, mint leaves and fried cashew nuts and cover it for 2 minutes and turn off the stove. That's it, the crispy chicken biryani is ready. Taste it and tell me how it turned out. You can make chicken biryani at home without using any food colors and it is very colorful and smells good. Yummy and tasty Chicken Biryani is ready to serve. Chicken Biryani wit Raita is a great combination. You can have this Biryani with less masala. If you want more masala you can add little more tomato, onion.

Tips:
1. Those who want to make biryani in a cooker should make it in the same way as above and pour rice water in the kadai and then put the chicken with masala in the cooker. Add coriander, mint leaves, ghee, fried onion to the rice and cover the cooker. Now wait for 3 whistles and then let it cool completely. After the steam subsides, the rice and pieces are cooked enough. It is likely to be raw if we open early. At the end add some ghee if desired. Cover for 2 minutes to garnish with coriander leaves and mint leaves. While serving, mix the biryani from top to bottom. By doing this, coriander and mint leaves will not remain raw. If we mix the biryani from top to bottom then we will get the flavor of chicken and the spices. Very yummy and tasty Biryani you will get by using this recipe.

2.For 250gm of rice, 1 tsp Salt we can add to Chicken and basmati rice. You can add as much salt as you like depending on the brand of salt you are using or as per taste.

3.When we put salt in biryani, we have to add it for the rice as well. If the salt is too much, add half a slice of lemon juice to the rice.

4.If the basmati rice is washed and drained an hour before making the biryani, the biryani will be very good.

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