July 7, 2024

Chicken Biryani

Chicken biryani is the most favoured dish from South Asia. It’s made with flavorful rice, tender chicken, and an aromatic mix of spices like cumin and cardamon. It’s known for its rich taste. Biryani is cooked slowly to lock in all the flavors, making it aromatic and delicious. It’s enjoyed in many countries with nearly same ingredients and different cooking styles. Easy homemade recipe, ready to rock through your hands…Enjoy 😉

Chicken Biryani

Pragyan

Biryani is cooked slowly to lock in all the flavors, making it aromatic and delicious.

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Prep Time 20

Cook Time 50

Total Time 1 20

Course Main Course

Cuisine Indian

Servings 3 People

Calories 167 kcal

Ingredients

600 • grams chicken drumsticks
2 2 • cups basmati rice soaked for 30 minutes and drained
100 grams yogurt
2 • onions thinly sliced
2 • tablespoons ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon red chili powder
1 • tablespoon biryani masala
↓ Salt to tası
2 tablespoons oil
2 • tablespoons ghee
Fresh coriander leaves chopped
Fresh mint leaves chopped
1/2 • teaspoon saffron strands soaked
2 in tablespoons warm milk
3 • cups water
Kewra water screw pine essence

Instructions

Step 1: Marination of Chicken
L in a bowl, mix yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, red chill powder, biryani masala, and salt
Add the chicken drumsticks to the marinade and coat then well. Set aside for at least 30 minutes
Step 2: Cooking Onsions
Heat 2 tablespoons of oil in a pressure cooker
Add thinly sliced onines and sauté until they turn golden brown.
Remove half of the fried onions and set them a e for layering
Stino 3: Cooking Chicken
is the same pressure cooker with the remaining onions, add marinated chicken along with the marinade.
Cook the chicken on medium-high heat for about 3 minutes.
Add 1/4 cup water, cover the pressure cooker with a lid, and cock on medium flame for 2 whistles. Tum off the heat and let the pressure release naturally
Step 4: Layering Biryani
1 in the pressure cooker with the cooled chicken, spread a layer of half of the drained basmati rice
Sprinkle half of the chopped coriander leaves, mint leaves, and fried onions
Spread the remaining rice evenly
Top with the remaining chopped coriander leaves, mint leaves, friest onions, and pour saffron souked milk over the rice
Add 3 cups of water around the edges of the pressure cooker.
Drizzle 2 tablespoons of ghee over the rice, sprinkle some kewra water for fragrance
Step 5: Dum Cooking
Cover the pressure cooker with a lid and seal it with dough or a cloth
Cook on high flame for 5 minutes until you see steam coming out from the lid.
Reduce the flame to low and cook for another 12-15 minutes
Tum off the heat and let the biryani rest for 10 minutes.
Open the lid gently fluff the biryani with a fork, and serve hot