Chicken Biryani (Chicken Biryani Recipe In Hindi) Recipe by Ajita Srivastava
Chicken Biryani (Chicken Biryani Recipe in Hindi) Cooking Instructions 1 hour 1 Wash the chicken and remove excess water. For marination, add yogurt, ginger garlic paste, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, and salt to taste. Mix well. Add lemon juice after removing seeds and mix. Let it rest for 2 hours. Heat oil in a pan and fry some onions until golden, then remove. 2 Wash the rice and drain the water. In a large pot, bring water to a boil. Add ghee, bay leaves, 2 black cardamoms, 2 green cardamoms, 2 cloves, and cinnamon. Add the rice and cook until 90% done, then turn off the heat. Drain the water from the rice. Soak saffron strands in milk and set aside. 3 To cook the chicken, use the same pan. Add oil and heat well. Add bay leaves and cumin seeds. Lightly crush all whole spices and add them. Add onions and break a whole red chili into it. Fry onions until golden and add all dry spices. Add ginger garlic paste and marinated chicken. Sauté the chicken well until onions are soft. Once the chicken is cooked, add garam masala powder and turn off the heat. 4 Grease a large pot. Layer rice, then chicken, then rice, and chicken again. Finish with a layer of rice. Sprinkle biryani masala and golden fried onions all over. Drizzle ghee and saffron milk on top. Cover with a lid and seal with dough. Cook on low flame for 10 minutes. Once done, turn off the heat. 5 When serving, top the biryani with golden fried onions and serve with raita and sliced onions. 1 Wash the chicken and remove excess water. For marination, add yogurt, ginger garlic paste, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, and salt to taste. Mix well. Add lemon juice after removing seeds and mix. Let it rest for 2 hours. Heat oil in a pan and fry some onions until golden, then remove. 1 Wash the chicken and remove excess water. For marination, add yogurt, ginger garlic paste, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, and salt to taste. Mix well. Add lemon juice after removing seeds and mix. Let it rest for 2 hours. Heat oil in a pan and fry some onions until golden, then remove. 2 Wash the rice and drain the water. In a large pot, bring water to a boil. Add ghee, bay leaves, 2 black cardamoms, 2 green cardamoms, 2 cloves, and cinnamon. Add the rice and cook until 90% done, then turn off the heat. Drain the water from the rice. Soak saffron strands in milk and set aside. 2 Wash the rice and drain the water. In a large pot, bring water to a boil. Add ghee, bay leaves, 2 black cardamoms, 2 green cardamoms, 2 cloves, and cinnamon. Add the rice and cook until 90% done, then turn off the heat. Drain the water from the rice. Soak saffron strands in milk and set aside. 3 To cook the chicken, use the same pan. Add oil and heat well. Add bay leaves and cumin seeds. Lightly crush all whole spices and add them. Add onions and break a whole red chili into it. Fry onions until golden and add all dry spices. Add ginger garlic paste and marinated chicken. Sauté the chicken well until onions are soft. Once the chicken is cooked, add garam masala powder and turn off the heat. 3 To cook the chicken, use the same pan. Add oil and heat well. Add bay leaves and cumin seeds. Lightly crush all whole spices and add them. Add onions and break a whole red chili into it. Fry onions until golden and add all dry spices. Add ginger garlic paste and marinated chicken. Sauté the chicken well until onions are soft. Once the chicken is cooked, add garam masala powder and turn off the heat. 4 Grease a large pot. Layer rice, then chicken, then rice, and chicken again. Finish with a layer of rice. Sprinkle biryani masala and golden fried onions all over. Drizzle ghee and saffron milk on top. Cover with a lid and seal with dough. Cook on low flame for 10 minutes. Once done, turn off the heat. 4 Grease a large pot. Layer rice, then chicken, then rice, and chicken again. Finish with a layer of rice. Sprinkle biryani masala and golden fried onions all over. Drizzle ghee and saffron milk on top. Cover with a lid and seal with dough. Cook on low flame for 10 minutes. Once done, turn off the heat. 5 When serving, top the biryani with golden fried onions and serve with raita and sliced onions. 5 When serving, top the biryani with golden fried onions and serve with raita and sliced onions. 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