How to make Chicken Biryani Recipe

Chicken Biryani

an exceptionally fragrant and very much prepared one-pot dish initially from India that has an ideal equilibrium of chicken meat, rice and veggies that will energize and wait on your taste buds. A less complex form that is too acceptable that it’ll show up routinely in your week by week menu!Chicken and rice is an exemplary combo that is generally famous around the globe. Here on the blog, I’ve had a significant assortment of this couple from across various societies. From this Puerto Rican Chicken and Rice to this Jollof Rice and Chicken, one-pot chicken and rice dinner never stop to flabbergast each foodie’s range.


Albeit profoundly connected with the Indian food, Chicken Biryani is said to have penetrated across South Asia and even East Africa,which has brought about a tremendous assortment of cooking techniques and fixings.Today, I’m saving you from difficult situations by making this biryani dish amateur amicable. Indeed, not conventional biriyani and less scary. I’ve improved on the means without trading off the taste. We should get rolling, will we?

tep 1 Prepare saffron and kewra water

To make this brilliant biryani, absorb saffron water to get ready saffron water. Then, blend kewra drops in water and blend well to make kewra water.

Stage 2 Saute onions and tomatoes for 2-3 minutes

In the in the mean time, heat refined oil in a profound lined dish. When the oil is sufficiently hot. Add cumin seeds, narrows leaf, green cardamom, dark cardamom, cloves in it, and saute for about a moment. At that point, add hacked onion in it and saute until pink. Presently, add chicken into it with cut green chillies, turmeric, salt to taste, ginger garlic glue, red stew powder, and green bean stew glue. Blend well all the flavors and cook for 2-3 minutes. At that point, add draped curd into it

Stage 3 Cook on low warmth for 5-6 minutes

Turn the fire to medium again and add garam masala in it alongside ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is delicate.

Stage 4 Serve hot with your number one chutney or raita

At that point add 1 cup cooked rice and spread equally. At that point add saffron water and pour ghee over it. Cook for 15-20 minutes with shut top and enhancement with 1 tbsp seared onions and coriander leaves. Serve hot.


Brown Onions (Note 1)

  • 2 Onions Large
  • 1/2 cup Vegetable Oil

Chicken Marinade:

  • 700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)
  • 3/4 cup Yogurt or hung curd
  • 1/4 cup Tomato Puree
  • 1/4 cup Vegetable Oil
  • 1 tablespoon Ginger Garlic Paste minced ginger and garlic
  • 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • 2 tablespoon Brown Onions
  • 1 1/4 teaspoon Salt


  • 2 tablespoon Hot Milk
  • 10-15 Saffron strands

Parboiled Rice (70% cooked):

  • 2 cups Basmati Rice Note 3
  • 6 cups Water
  • 2 tablespoon Salt
  • 1 Bayleaf
  • 5-6 Cloves
  • 2-3 Cardamom Pods

Other Biryani Ingredients:

  • 1 cup Mint Leaves fresh
  • 1 cup Coriander Leaves Cilantro
  • 1 1/2 tablespoons Ghee or Butter

To Serve:

  • Crispy Brown Onions
  • Onion Raita

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