Chicken Biryani

You can cook Chicken Biryani at home to delight your loved ones at any event. With the help of Nutrisheff, we will guide you in cooking this delicious dish. Serve hot Chicken Biryani with raita, salad, and onion rings on the side. Cook this recipe at home, rate it, and don't forget to let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

Ingredients

•          1 cup boiled basmati rice

•          ½ kg chicken

•          ½ spoon of mint leaves

•          1 tablespoon masala ash

•          1 teaspoon saffron ash

•          2 teaspoons virgin olive oil

•          1 tablespoon bay leaf

•          3 green cardamom

•          1 black cardamom

•          2 onion

•          1 teaspoon of cumin sources

•          4 green chilies

•          1 tablespoon ginger ash

•          1 teaspoon red chili ash

•          1 teaspoon turmeric

•          1 tablespoon garlic paste

•          1 cup hung curd

•          ½ tablespoon ginger

•          2 drops of kewra

•          1 tablespoon rose water

•          1 tablespoon ghee

•          Water as required

•          Salt as required

Direction

Step 1

         Prepare saffron-kewra water and cut veggies. First, we make saffron water by putting saffron in water. Then for making kewra water add kewra drops in water. Set them aside for future procedures. Now, cut the onion and coriander leaves and save them aside.

Step 2

             Cook the onions. In the meantime, heat olive oil in a deep-bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, and cloves in it, and cook for about a minute. Then, add cut onion to it and cook until pink. Mix well all the spices we have and cook for about 2-3 minutes. Then, add hung curd into it and give it a mixture.

 Step 3

               Cook biryani on low heat for about 5-6 minutes. Add gram masala in it along with coriander, ginger julienne, and mint leaves, and turn the flame to medium again. Add kewra water, rose water, and 1 tsp saffron water in it. Cook till the chicken is warm. Then add 1 cup of cooked rice and extent consistently. Then add the remaining saffron water and pour ghee over it. You can now cook the dish without the top or cover it with a shield to give a dumping effect due to the steam formation.

Step 4

             Now cover it with any hard object and remain it for 20 to 30 minutes. Serve hot chicken biryani with your favorite raita or chutney.