Chicken Biryani From Manisha's Kitchen Recipe by Manisha Vishnu
Cooking Instructions 1 Take a bowl add chicken, add ginger garlic paste, green chilli paste, turmeric powder, red chilli powder, daniya powder, cup of curd, squeezed lemon, garam masala powder, fried onions, kasturi methi, chopped coriander leaves, chopped mint leaves and salt to taste. Mix it well and marinate it for an hour. 2 After an hour take a pan heat oil and cook the marinated chicken for 70%. 3 Now take another bowl heat water, once the water is heated add shahi jeera, bay leaves, garam masala, oil and salt to it. Now add basmathi rice and cook for 70%. 4 Once the chicken and rice is cooked, start layering. Take a small bowl add saffron string and milk. Also fry onions in ghee, chopped coriander & mint leaves and keep aside. For layering take a hundi add 2 to 3 spoons of ghee to it, now add one layer of chicken, one layer of rice, now add little saffron milk and chopped mint & coriander leaves. 5 Now again add a layer of chicken and rice following the same procedure. Make sure the top most layer shld be the rice layer. Now add the remaining saffron milk for colour, chopped coriander and mint leaves and then fried onions. Now cover the vessel with lid and put wet atta all over the dish and let it cook for 10 to 15 mins. 6 Turn off the stove and serve it hot with raitha... 1 Take a bowl add chicken, add ginger garlic paste, green chilli paste, turmeric powder, red chilli powder, daniya powder, cup of curd, squeezed lemon, garam masala powder, fried onions, kasturi methi, chopped coriander leaves, chopped mint leaves and salt to taste. Mix it well and marinate it for an hour. 1 Take a bowl add chicken, add ginger garlic paste, green chilli paste, turmeric powder, red chilli powder, daniya powder, cup of curd, squeezed lemon, garam masala powder, fried onions, kasturi methi, chopped coriander leaves, chopped mint leaves and salt to taste. Mix it well and marinate it for an hour. 2 After an hour take a pan heat oil and cook the marinated chicken for 70%. 2 After an hour take a pan heat oil and cook the marinated chicken for 70%. 3 Now take another bowl heat water, once the water is heated add shahi jeera, bay leaves, garam masala, oil and salt to it. Now add basmathi rice and cook for 70%. 3 Now take another bowl heat water, once the water is heated add shahi jeera, bay leaves, garam masala, oil and salt to it. Now add basmathi rice and cook for 70%. 4 Once the chicken and rice is cooked, start layering. Take a small bowl add saffron string and milk. Also fry onions in ghee, chopped coriander & mint leaves and keep aside. For layering take a hundi add 2 to 3 spoons of ghee to it, now add one layer of chicken, one layer of rice, now add little saffron milk and chopped mint & coriander leaves. 4 Once the chicken and rice is cooked, start layering. Take a small bowl add saffron string and milk. Also fry onions in ghee, chopped coriander & mint leaves and keep aside. For layering take a hundi add 2 to 3 spoons of ghee to it, now add one layer of chicken, one layer of rice, now add little saffron milk and chopped mint & coriander leaves. 5 Now again add a layer of chicken and rice following the same procedure. Make sure the top most layer shld be the rice layer. Now add the remaining saffron milk for colour, chopped coriander and mint leaves and then fried onions. Now cover the vessel with lid and put wet atta all over the dish and let it cook for 10 to 15 mins. 5 Now again add a layer of chicken and rice following the same procedure. Make sure the top most layer shld be the rice layer. Now add the remaining saffron milk for colour, chopped coriander and mint leaves and then fried onions. Now cover the vessel with lid and put wet atta all over the dish and let it cook for 10 to 15 mins. 6 Turn off the stove and serve it hot with raitha... 6 Turn off the stove and serve it hot with raitha... More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls No-bake Cheesecake Healthy Pizza Dough Zucchini Bread Jalapeno Popper Cheeseball Pork Fillet Porchetta No-bake Cheesecake Healthy Pizza Dough Zucchini Bread Jalapeno Popper Cheeseball Pork Fillet Porchetta The perfect breakfast | Part 3 Parippu pradhaman / Chana dal payasam Chioggia beet salad with quinoa and blue cheese Masala Tea Potato fritters platter Dhal greens rice Vaddu Sabji Steam with zeera Rice Wainar fulawa Nutella Banana crescent ring The perfect breakfast | Part 3 Parippu pradhaman / Chana dal payasam Chioggia beet salad with quinoa and blue cheese Masala Tea Potato fritters platter Dhal greens rice Vaddu Sabji Steam with zeera Rice Wainar fulawa Nutella Banana crescent ring