Chicken Biryani recipe

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 😉

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Chicken Biryani recipe

Author: Pragyan Cooking Method: Sauteing, Simmering Cuisine: Asian, Indian Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 20 mins

Servings: 3 Estimated Cost: ₹  500 Calories: 167 per 1 serving

Best Season: Suitable throughout the year

Description

You can freeze it for a few days, but I recommend enjoying it the same day for the best flavor and health benefits. Enjoy cooking it;)

Ingredients

Servings

• 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

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

Note

This separate format makes it easier to follow each step clearly. Enjoy your delicious Chicken Biryani!

Keywords: Easy Chicken biryani, home-made