CHICKEN BIRYANI RECIPE, HOW TO MAKE CHICKEN BIRYANI
Chicken biryani recipe is shared along with step by step details and a video procedure. This is a special eid recipe that can be made for eid all across the world and also for several festivals, weddings and occasions.
Other biryani recipes to check out on the blog are mutton biryani hyderabadi style, hyderabadi chicken dum biryani, mutton biryani recipe pakki yakhni, hyderabadi chicken biryani recipe.
I have shared a delicious chicken biryani recipe using dum method which is very easy and tastes the best. I would like my blog readers to make this recipe for the eid and serve their family members.
chicken biryani recipe restaurant style
A delicious hyderabadi chicken biryani recipe made using dum method which can be made during several occasions.
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Course: chickenCuisine: Hyderabadi Servings: 4 Calories: 700kcal Author: Asiya
Ingredients
For marinating chicken:
750 gms chicken cleaned and washed well
salt - to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp full ginger garlic paste
1/2 tsp garam masala powder powder of cloves, cardamom, cinnamon, black pepper
1/2 tsp black pepper powder kali mirch powder
1/2 bunch coriander leaves
10-12 mint leaves
6 green chillies vertically slit
1 cup fried onions 5-6 medium size onions deep fried
1 cup beaten yogurt
1/2 tsp green cardamom powder
1 tbsp lemon extracted juice
1 tbsp oil
For giving dum:
600 gms basmati rice
salt - to taste
whole garam masala 4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns
1 tsp shahi zeera/caraway seeds
1 tsp oil
For garnishing/seasoning while giving dum:
1/2 tsp green cardamom powder
2 tbsp fried onions
1 tbsp lemon juice
8-10 mint leaves
2 tbsp freshly chopped coriander leaves
1 tbsp onion flavored oil oil remained after frying onions
1 tsp ghee
3-4 saffron strands mixed with 2 tbsp of milk
Instructions
Marinating chicken:
Firstly, in a bowl, add the chicken pieces, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, coriander leaves, mint leaves, slit green chillies, fried onions.
Mix this whole mixture well.
Add beaten yogurt, green cardamom powder, lemon extract, oil.
Mix the whole marinade well so that the masala is coated well to every chicken piece.
After mixing well, marinate the chicken for half an hour.
Cooking the rice:
Wash the basmati rice and soak the rice in water for about 20-30 minutes.
Take a handi, add water into it, add salt as per taste, add whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
Add shahi zeera and bring the water to a boil.
Add the soaked rice into the boiling water.
Cook the rice until it is 70% done or for about 5-7 minutes.
Switch off the flame and strain the rice.
Giving dum:
Take a handi, add little oil all over the base.
Add the marinated chicken at the base and spread the marinade evenly.
Over the chicken, add the rice that has been strained and spread it evenly.
Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk.
Cover the handi with a lid.
Place a tawa on the stove.
Place the handi on the tawa.
Dum the biryani on high flame for 15 minutes.
Dum the biryani on low flame for 30-35 minutes.
Switch off the flame.
Biryani is done.
Serve the chicken biryani.
Watch the video procedure above.
Notes
1.This chicken biryani can also be made using ordinary rice but biryani tastes best with basmati rice.