Chicken Biryani Recipe

CHICKEN BIRYANI RECIPE:

 .Trimmings

• 1 kg Chicken , with bone
• 4 cups Basmati rice
• 3 Onions , cut thin
• 4 Tomatoes , finely hacked
• 4 Green Chillies , cut at the center
• 20 gram Ginger , ground to stick
• 20 gram Garlic , ground to stick
• 2 tablespoon Red Bean stew powder
• 2 tablespoon Coriander Powder (Dhania)
• 1 tablespoon Garam masala powder
• 1/2 cup Coriander (Dhania) Leaves , finely sliced
• 1/2 cup Mint Leaves (Pudina) , finely sliced
• Oil , contingent upon the circumstance
• Ghee , contingent upon the circumstance
• Salt , to taste

For marinating

• 1/2 cup Hung Curd (Greek Yogurt)
• 1 tablespoon Red Stew powder
• 1 teaspoon Turmeric powder (Haldi)
• Salt , as required

Steps to make:

1. To begin making the Chicken Biryani recipe, we will at first beginning with the rice plan. To cook basmati rice autonomously, wash and assimilate the basmati rice water for 20 minutes.
2. Meanwhile add around 3 liters of water in a colossal vessel and convey it to bubble.
3. At the point when water starts to bubble, add around 1 teaspoon of cooking oil and 1 teaspoon of salt. Add the sprinkled and exhausted rice, blend gently once and cook for around 3 to 5 minutes (I commonly take it off heat by 3-1/2 minutes).
4. Look out for rice as specific brands of basmati rice cooks very fast and a couple of takes time. My rice was cooked in a brief time frame. Channel the water immediately and spread the rice on a huge plate.
5. In a significant lined skillet, heat oil on medium fire, add 1 cut onion and sear it until brown (don't consume the onions). Take out cooked onion from oil and hold it aside. This will be used for decorating and to make the layers.
6. The accompanying stage is to marinate the chicken for the Chicken Dum Biryani Recipe.
7. Clean and wash the chicken totally.
8. In a mixing bowl, marinate the chicken with thick curd, red bean stew powder, turmeric powder and salt.
9. Marinate for something like 30 minutes.
10. In a huge holder, add oil and power on medium fire, add the extra cut onions and saute for 3 minutes or until the onions turn clear. Next add ginger-garlic paste and saute till the rough smell goes off.
11. Add cut green chilies and mix momentarily.
12. To this add sliced tomatoes and saute till tomatoes turn barely delicate.
13. At the point when the tomatoes are delicate add red stew powder, coriander powder and salt and saute it for something like 2 minutes.
14. Add 3 tablespoons of both coriander and mint leaves and mix.
15. Finally, add the marinated chicken for the biryani and mix well. Cook until chicken is totally cooked.
16. At the point when chicken is cooked, expecting you find there is overflow water, increase the fire and thicken the masala. We truly need the masala just to cover the chicken.
17. Take a gigantic wide, significant vessel, add ghee and spread it to cover all the base and sides of the dish, decrease the fire to low. Add around 2 full tablespoons of the thick chicken biryani masala and spread everything over the base.
18. Then, at that point, add cooked basmati rice over the chicken biryani masala and softly spread the rice to cover the chicken.
19. Use a tea spoon and wipe out the top smooth layer from masala and sprinkle over the rice, this will add flavors to the rice and moreover give tone.
20. Reiterate the layering framework until you have burned through all rice and chicken. Past outrageous sprinkle coriander and mint leaves and sautéed onions and close with a cover.
21. Ensure the fire is low and placed a critical weight on top of top to trap the steam inside to cook the Chicken Dum Biryani recipe. Leave the dum biryani to the side for 10 minutes until all of the flavors spill through.
22. Scoop out the Chicken Dum Biryani from the edges of the skillet, doing whatever it takes not to break the rice grains.
23. Serve Chicken Dum Biryani Recipe with Salted onions, Burani Raita and Mirchi Ka Salan Recipe (Chillies in Tart Warm Nut Sesame Curry) for Sunday night lunch.

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