Chicken Biryani Recipe by Tulips Kitchen
Cooking Instructions 2 hours 1 Warm milk with saffron and set aside. I prepare and chop the chicken potatoes onions. Grind all the spices and set aside. 2 Marinate the chicken with the yoghurt ginger garlic coriander mint fennel. 3 Heat ghee in pan and add remaining dry spices and bay leaves fry for a few seconds add onions and fry untill lightly golden. Add chicken and simmer for a few minutes untill chicken is cooked. Wash and cook rice on rice cooker when cooked add it to the pot of cooked chicken. 4 Traditionally my Mother would cover the biryani with her cooking lid and seal with dough. I use a tea towel or Persian pot cover for maximum seal of the pot. So reduce heat cover and seal pot and let slowly cooked flavours develope for at least 1 hour. 5 Serve with your favourite chutney. 1 Warm milk with saffron and set aside. I prepare and chop the chicken potatoes onions. Grind all the spices and set aside. 1 Warm milk with saffron and set aside. I prepare and chop the chicken potatoes onions. Grind all the spices and set aside. 2 Marinate the chicken with the yoghurt ginger garlic coriander mint fennel. 2 Marinate the chicken with the yoghurt ginger garlic coriander mint fennel. 3 Heat ghee in pan and add remaining dry spices and bay leaves fry for a few seconds add onions and fry untill lightly golden. Add chicken and simmer for a few minutes untill chicken is cooked. Wash and cook rice on rice cooker when cooked add it to the pot of cooked chicken. 3 Heat ghee in pan and add remaining dry spices and bay leaves fry for a few seconds add onions and fry untill lightly golden. Add chicken and simmer for a few minutes untill chicken is cooked. Wash and cook rice on rice cooker when cooked add it to the pot of cooked chicken. 4 Traditionally my Mother would cover the biryani with her cooking lid and seal with dough. I use a tea towel or Persian pot cover for maximum seal of the pot. So reduce heat cover and seal pot and let slowly cooked flavours develope for at least 1 hour. 4 Traditionally my Mother would cover the biryani with her cooking lid and seal with dough. I use a tea towel or Persian pot cover for maximum seal of the pot. So reduce heat cover and seal pot and let slowly cooked flavours develope for at least 1 hour. 5 Serve with your favourite chutney. 5 Serve with your favourite chutney. 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 Loaded potato soup Chicken Parmesan Hiroshima-style Okonomiyaki (Basic) 2 Cheese Keilbasa Casserole Chicken & Veggie Soup Loaded potato soup Chicken Parmesan Hiroshima-style Okonomiyaki (Basic) 2 Cheese Keilbasa Casserole Chicken & Veggie Soup Gizzado Porridge beans Simple Yam with flour Beef Stew and rice Stewed beans Fluffy bouncy scrambled eggs Potato and veggies soup Sphagyaty jollof 2 Cheese Keilbasa Casserole Oven baked Chicken Gizzado Porridge beans Simple Yam with flour Beef Stew and rice Stewed beans Fluffy bouncy scrambled eggs Potato and veggies soup Sphagyaty jollof 2 Cheese Keilbasa Casserole Oven baked Chicken