Delicious Chicken Biryani Recipe

Whether or not you are a rice lover, the aroma emanated from a plate of biryani is bound to stir the excitement of your taste buds. The infusion of spices and condiments combined with the long grained Basmati rice and the tenderly cooked meat (or vegetables), the Lucknawi or the Awadhi Biryani is a feast in itself. The royal dish is best served hot with a simple raita (curd).

The style of cooking Biryani in North India differed from the Southern states. Since a large part of North India was inhabited by vegetarian communities like Brahmins and Marwaris, North Indians successfully experimented with it to arrive at the vegetarian versions. Vegetable Biryani, colloquially called 'Tehri' is a classic Sunday meal in most North Indian homes.

Here below Chicken Biryani Recipe :
 

Ingredients :

• Boneless chicken 600 grams
• Basmati rice 1 1/2 cups
• Oil to deep fry 3 tablespoons
• Cinnamon 1 inch stick
• Bay leaves 2
• Cloves 5-6
• Cumin seeds 1 teaspoon
• Green cardamoms 3-4
• Onions sliced 2 medium
• Green chillies slit 3
• Turmeric powder 1/4 teaspoon
• Tomatoes chopped 2 medium
• Salt to taste
• Ginger paste 3/4 teaspoon
• Garlic paste 3/4 teaspoon
• Red chilli powder 1/2 teaspoon
• Thick yogurt 1 cup
• Onions sliced and fried brown 3 medium
• Garam masala powder 1/2 teaspoon
• Ginger cut into thin strips 1 inch piece
• Fresh mint leaves torn a few
• Fresh coriander leaves torn a few
• Milk 1/2 cup
• Rose water a few drops
• Eggs boiled and sliced 4 
   

How To Make :

Step 1

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

Step 2

Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.

Step 3

Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.

Step 4

Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

Nutrition Info

Calories : 2997 Kcal

Carbohydrates : 312.8 gm

Protein : 224.9 gm

Fat : 94 gm

Other : 0

Ingredients

for chicken

1 tablespoon

vegetable oil

10 grams

garlic (grated)

10 grams

ginger (grated)

1

serrano chili peppers (to taste, minced)

5 grams

mint (finely chopped)

10 grams

cilantro (finely chopped

1 tablespoon

garam masala

1/2 teaspoon

ground cinnamon

1 teaspoon

salt

900 grams

bone-in skin-on chicken thighs

for rice

6 cups

water

2 1/2 teaspoons

salt

5

pods green cardamom (smashed)

1 teaspoon

cumin seeds

1

bay leaf

360 grams

basmati rice (~2 cups)

for onions

2 tablespoons

ghee

2

medium onions (sliced thin)

for Biryani

1 cup

reserved boiling liquid (from rice)

1/2 teaspoon

saffron threads

cilantro (for garnish)

Read more at: https://norecipes.com/chicken-biryani-recipe
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