Chicken biryani name itself carries water in your mouth. It’s a one-pot meat that can fill your stomach itself and it doesn’t need any side dish, but many love mirchi ka salan and raita biryani. Biryani is a staple of Mughlai cuisine
Many variants of that one dish have occurred over the years. Here’s one dish that describes the term biryani and the variations occurred based on that. Chicken Biryani is one of the most dishes you can find all over the world and it’s filled with different spices.
It is an excellent combination of rice and meat, and people will surely love it if you put your heart into it.
One of the best things about biryani preparation is that it has several layers which result in different textures, flavours and colours.
This biryani recipe is made with basmati rice, chicken thighs, Greek yogurt or hanging curd, onion, tomato, butter, saffron and a mixture of whole spices and dirt.
The chicken used to make this mouth-watering recipe for biryani is juicy and tender, and has a flavor that you will certainly enjoy.
Chicken is marinated in yoghurt and a melange of spices and then cooked using dum method or slow-cooked method to prepare this excellent and mouth-watering biryani recipe.
Biryani Recipe for every occasion to treat your loved ones. Here are some simple steps to help you out that will lead you in preparing this incredible dish.
What are you waiting for, then? Try this lip-smacking delicacy, and enjoy your favorite raita with salan.
Chicken biryani name itself carries water in your mouth. It's a one-pot meat that can fill your stomach itself and it doesn't need any side dish, but many love mirchi ka salan and raita biryani. Biryani is a staple of Mughlai cuisine
You'll need to marinate the chicken to prepare this mouth-watering biryani recipe. Similarly, take a large bowl and add in a small bowl Greek yogurt along with turmeric, chili powder and salt according to your preference. Use a spoon to mix well, then add the chicken thighs in the mixture and rub with this mix. Set it aside for about 20-30 minutes, so the chicken adequately absorbs the yogurt mixture. Soak the saffron in the milk to produce the saffron milk and keep it aside.
In the meantime, pour a deep-bottomed pan of refined oil, holding it on medium flame. Add cumin seeds and green cardamom and saute for 2 minutes or so. When done, add the sliced onion immediately, and fry straight for 2-3 minutes. Make sure you don't burn it so add tomatoes and tomato puree and fry for another 5 minutes when the onion begins to get brown in colour.
Next add the slit green chilies and the ginger-garlic paste to the mixture and fry the mixture for another minute. Then add the coriander powder and turn the flame to medium-low as the masala stirs and cooks. Quickly add the marinated chicken and mix well for a while so that the ingredients properly absorb the juices.
Switch the flame back to medium and heat-through for around 5-6 minutes only to switch the flame back to low. Cover with a lid and allow for 5 minutes to simmer. Make sure you keep stirring throughout the process, otherwise the chicken can stick to the bottom and eventually end up burnt. If you find the consistency too thick you can add a little water.
Turn off the flame until finished and add half of the boiled rice in the saucepan and keep the rest aside until necessary. Sprinkle with the garam masala, mint and coriander leaves, milk soaked saffron. Place the remaining rice over this layer and garnish four ingredients with the same above mentioned.
Eventually, cover the lid, turn the flame to low medium and let the rice cook for approximately 5 minutes. Take it off once finished, and let the biryani stay covered for another ten minutes. Serve hot, with raita or whatever chutney you want.