Chicken Biryani Recipe At Home – How To Make Chicken Biryani Easy Simple Recipe

             Chicken Biryani Recipe At Home – How To Make                                    Chicken Biryani Easy Simple Recipe

Introduction:

• Biryani is a meal which is adored by the Indians everywhere, which can be said to have good rice, chicken which is tender and spices.
• Even at home, chicken biryani can be cooked with much ease provided you undertake the right procedures.
• This recipe will take you through the making of Hyderabadi-style Chicken Biryani flavorful, restaurant-style, and suitable to any special occasion!

Chicken Biryani ingredients:

• For Rice
• Basmati rice-2 cups
• Water- Water as needed
• Bay leaf- 2
• Green cardamom 4
• Cloves -4
• Cinnamon -1 small stick
• Star anise- 1
• Salt- 1 tablespoon
• Lemon juice- very little
• For Marrying Chicken :
• Bone in chicken – ½ kg
• Yogurt – 1 /2 cup
• Ginger garlic paste – 2 spoons
• 1½ teaspoon Red chili powder
• Turmeric powder – 1/2 tsps
• Garam masala – 1tea spoon
• Coriander powder – 1 tsp.
• Lemon juice – 1 tbs.
• Salt to stock
• Fresh mint leaves, – ½ cup (chopped)
• Fresh coriander leaves ½ cup chopped
• ½ cup Fried onions

For Biryani Masla :

• Ghee or oil – 4 tbs
• Onions – 2 big, thin slices
• Green chilies – 2 Slit
• Ginger garlic paste – 1 table spoon
• Biryani Masala (If you want that extra flavor) – 1 Teaspoon .

For Dum Layering :

• Saffron- a bit Soaked in 2 tablespoons of warm milk
• Fried onions – to garnish
• Mint and coriander leaves – for garnish of
• Ghee- 1 tea spoon 

👩‍🍳 How To Do Make Chicken Biryani – Step By Step

1. Rinse and then soak the Rice.

• Soak, rinse basmati rice 2-3 time till water is clear.
• Take the rice and soak it in a large bowl of water ideally for at least 30 minutes. This results for longer, fluffier grains.

 2. Marinate Chicken

• In a big bowl mix:
• Chicken pieces
• Yogurt
• Ginger garlic paste
• Kızarmışi kırmızı toz(getContext)
• Manjal podi
• Sudar masala podi
• Coriander powder
• Lemon juice
• Salt
• Mint parsley leaves
• Fried onions
• Stir it up until chicken is well coated.
• Next, cover it and refrigerate it, 30 minutes to 2 hours. The more biryani is marinated the yummier!

 3. Fry Onions(Birista):

• Add oil or ghee in pan.
• Add thin slices of onions.
• Crisp, cook in the sugar - medium heat, frequently stirring - light golden brown.
• Take out keep aside for garnishing.

 4. Cook Rice:

• Bring water to a large pot to a boil.
• Add bay leaves, cardamom, cloves, cinnamon, star anise, salt and lemon juice.
• Addernote soaked rice.
• Cook rice to the extent, it is 70% cooked (still slightly firm at the center).
• Save rice and set aside.

 5. Get Cook Chicken Masala:

• A deep bottomed biryani handi or heavy bottom steel pan
• Put in slit green chilies and ginger-garlic paste. Cook till smell of freshness disappears.
• Put in chopped tomatoes and cook until they are soft and the oil is separated.
• Add chicken marinated.
• Cook on medium flame about 10:12 minutes until chicken is half cooked and masala becomes thick to some extent.

6. The Biryani is layered:

• Turn the flame to down.
• Spread the cooked chicken masala all over pan.
• Put a half of the partly cooked rice over the chicken.
• Sprinkle
• Fried onions half of them
• A little finelly minced mint and coriander
• A little saffron milk drops
• Put the remaining rice.
• Add again a few fried onions, herbs, saffron milk and 1 tbsp ghee to add more aroma.

 7. Dum Cooking:

• Place a cover on the pan:
• A narrow fitting cover O R
• Cover with aluminum foil and put a lid on top of it.
• 20-25 stove-top OR
• Cook in oven at 180 o C (350 o F) as much as 25 minutes
• This is slow cooking which imparts the flavours wonderfully.

8. Resting Time:

• Once dum cooks turn off heat.
• adj. Leave the biryani sealed away without opening it approximately 10-15 minutes.
• This will help the rice to absorb the additional water and it will come out fluffy.

9. Enjoy and Serve!

• Use a fork or spatula and fluff up the biryani lightly.
• Raita
• Salan ( gravy curry )
• Papad
• Onion salad

The beingactic tips to the Perfect Biryani:

• The best quality of long grains must be basmati rice.
• The rice must not be overcooked but still firm a bit.
• The longer you marinate chicken the thicker the flavours.
• To derive real aroma use ghee.
• Do not miss fried onions which give sweetness and colour.
• Dum on low heat as to not scorch the bottom layer.

Variations that You Can Try:

• Veg Biryani: Avoid using chicken, put in vegetables such as carrot, beans, peas, potatoes and paneer.
• Mutton Biryani: Do the same recipe just that the mutton should take much longer to cook.
• Egg Biryani: substitute boiled eggs to meat.
• Paneer Biryani: Add paneer pieces which has been fried with masalas.

 Conclusion:

• Chicken Biryani might seem to be complicated but with these directions you can prepare a delicious biryani restaurant style at the home. Biryani is definitely the King of rice dishes, and it is what you need when you need to impress the guests either by having a proper weekend party or a festive dinner.
• You should do it just once, you will just become in love!