Chicken Biryani Recipe by Explore with Sumi
Cooking Instructions 1hr 30 minutes 1 In a bowl, take the curd, add the ingredients (Ginger garlic paste, red chilli powder, biryani masala, turmeric powder, cumin powder, coriander leaves, green chillies, Mustard oil, coriander powder). Mix well, add chicken, mix again - really well and keep to rest for 6/7 hrs (usually overnight). 2 In a pressure cooker, put some mustard oil, add the bay leaves, cloves, cardamom, star Anise, cinnamon stick, 5 chopped onions and fry for 1/2 minutes. 3 Add chicken and cook until the chicken is cooked upto 85% or until the meat leaves the bone. 4 Until then, in a wok, deep and dark fry the left 5 chopped onions (make it dark brown). 5 Marinate the eggs in the same mixture to that of chicken (left in the bowl after the chicken is set to cook) and fry the eggs in same wok 6 When the chicken is cooked, add the rice and mix well (slowly), don't overmix or rice will break. 7 Add the water (same as you put to cook this amount of rice), add salt to taste, and spread the dark brown onions, add eggs on top and lots of chopped coriander leaves. Add a table spoon of ghee for better taste and smell. 8 Cook to one whistle, and take out the whistle after turning off the gas or the biryani will be over cooked. 9 Serve with chilled raita 1 In a bowl, take the curd, add the ingredients (Ginger garlic paste, red chilli powder, biryani masala, turmeric powder, cumin powder, coriander leaves, green chillies, Mustard oil, coriander powder). Mix well, add chicken, mix again - really well and keep to rest for 6/7 hrs (usually overnight). 1 In a bowl, take the curd, add the ingredients (Ginger garlic paste, red chilli powder, biryani masala, turmeric powder, cumin powder, coriander leaves, green chillies, Mustard oil, coriander powder). Mix well, add chicken, mix again - really well and keep to rest for 6/7 hrs (usually overnight). 2 In a pressure cooker, put some mustard oil, add the bay leaves, cloves, cardamom, star Anise, cinnamon stick, 5 chopped onions and fry for 1/2 minutes. 2 In a pressure cooker, put some mustard oil, add the bay leaves, cloves, cardamom, star Anise, cinnamon stick, 5 chopped onions and fry for 1/2 minutes. 3 Add chicken and cook until the chicken is cooked upto 85% or until the meat leaves the bone. 3 Add chicken and cook until the chicken is cooked upto 85% or until the meat leaves the bone. 4 Until then, in a wok, deep and dark fry the left 5 chopped onions (make it dark brown). 4 Until then, in a wok, deep and dark fry the left 5 chopped onions (make it dark brown). 5 Marinate the eggs in the same mixture to that of chicken (left in the bowl after the chicken is set to cook) and fry the eggs in same wok 5 Marinate the eggs in the same mixture to that of chicken (left in the bowl after the chicken is set to cook) and fry the eggs in same wok 6 When the chicken is cooked, add the rice and mix well (slowly), don't overmix or rice will break. 6 When the chicken is cooked, add the rice and mix well (slowly), don't overmix or rice will break. 7 Add the water (same as you put to cook this amount of rice), add salt to taste, and spread the dark brown onions, add eggs on top and lots of chopped coriander leaves. Add a table spoon of ghee for better taste and smell. 7 Add the water (same as you put to cook this amount of rice), add salt to taste, and spread the dark brown onions, add eggs on top and lots of chopped coriander leaves. Add a table spoon of ghee for better taste and smell. 8 Cook to one whistle, and take out the whistle after turning off the gas or the biryani will be over cooked. 8 Cook to one whistle, and take out the whistle after turning off the gas or the biryani will be over cooked. 9 Serve with chilled raita 9 Serve with chilled raita 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 Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Mini Egg Biscuit Kadhi Chicken biryani Hamburger Mac and cheese Fried Shrimps Kurkure Paneer Omelette Bread Omlette Pizza Aloo fry bhujiaya/chapati roll Choco vanilla pudding Chappati grill sandwiches Besan laddu Leftover rice cutlets Chocolate Freak Shake Kurkure Paneer Omelette Bread Omlette Pizza Aloo fry bhujiaya/chapati roll Choco vanilla pudding Chappati grill sandwiches Besan laddu Leftover rice cutlets Chocolate Freak Shake