Mixed rice which consists any kinds of food ingredients. It is flavorful blending of spices, saffron, rice, meat and vegetables as per taste and flavour. Every place or most of countries are known for its unique type of tastes of Biryani. Even though it was originally taken recipes from Persia by the Mughals, Biryani is now synonymous with Indian cuisine due to its extensive consumption and evolutionary made by the Indians.
CHICKEN BIRYANI RECIPES
5 Servings
600 of Grams Basmati Rice
1 Kg of Chicken Thigh, Breast, Leg, wing
4 Tablespoon Mint Leaves
1 Teaspoonful Garam Masala Powder
Salt As Per Required
2 Pinches Saffron
2 Teaspoonful Coriander Powder
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
4 Green Chilli
2 Tablespoon Tomato Puree
300 Grams Tomato
400 Grams White Onion
2 Teaspoon Cumin Seeds
8 Green Cardamom
6 Tablespoon Refined Oil
1 Tablespoon Milk
Marination
1/2 Teaspoon Chilli Powder
1 Teaspoon Powdered Turmeric
6 Tablespoon Plain Greek Yogurt
HOW TO MAKE CHICKEN BIRYANI
Step - 1 - Marinate as mentioned Chicken For 20-30 Minutes
To prepare this ever tasted biryani recipe, you have to marinate the chicken, take a large bowl to mix, add Greek yoghurt in it with turmeric, chili powder along with salt as per your taste in a small bowl. Mix them well using a spoon and then, add the chicken in the mixture and rub and blend with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside.
Step - 2 - Saute Onions And Tomatoes For 2-3 Minutes
Pour refined oil in a shallow pan by letting the gas in the medium flame. Add cumin seeds and green cardamom and saute for about 2 minutes until it becomes golden brown. Add the sliced onion and fry for 2-3 minutes straight , keep stirring it to avoid burning. Add tomatoes into it and mix it well.
Step- 3 / - Add The Marinated Chicken To The Mixture
Add green chilis to the mixture with ginger-garlic paste by frying the mixture again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. In no time, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly to have great taste.
Step - 4 - Cook On Low Heat For 5-6 Minutes
Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick.
Step - 5 - Turn Off The Flame
Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.
