Chicken Biryani

Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani, you’ll find whole cuts of succulent chicken bursting with flavor from the potent array of spices, herbs, and aromatics it’s marinated in

What does Biryani mean?

The name Biryani is thought to be derived from the Persian word birinj which means “rice”.

What do you eat with Chicken Biryani?

I like to serve my Chicken Biryani with cooling raita made with yogurt, mint, coriander, and a pinch of salt.

INGREDIENTS

4 Servings

2 cup boiled basmati rice
1 kilo gram chicken
1 tablespoon garam masala powder
salt as required
1 teaspoon saffron
2 tablespoon refined oil bay leaf
3 green cardamom
1 black cardamom, 4 cloves
2 onion
8 green chillies
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chilli powder
water as required
1 tablespoon rose water/ kewra water
1 tablespoon ghee

Akhni:Clean the chicken,heat the pot add 2 tablespoons of oil add onion sauteed it until it gets golden brown to add the meat, and fry it for 5 to 6 minutes as it turns in to white add 2 teaspoons of ginger garlic paste and 1 teaspoon of red pepper add some garam masala(2 teaspoons as I used) and salt to taste add some water too mix all of these ingredients thoroughly together. Cook it until it releases the oil. Check the tendency of the meat,add green chilies then turn off the flame(akhni prepared).

HOW TO COOK

Prepare Saffron-Kewra Water And Chop Veggies
To make a delightful chicken biryani dish firstly soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup water). Next, mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. Now chop the onion and coriander leaves and keep them aside

For the rice: boil the water add salt and spices then add rice make it boil remember just semi-cooked rice then remove the starch add the prepared akhni layer by layer to the rice, pour the prepared saffron Keira water on the top of the rice then sprinkle some garam masala. On the other hand, prepare green chillies cut them in two half heat some oil in the pan, and fry these chillies when they turn crisp and pour them on the rice. Cover the lid properly with cloth as in the picture and cook it for 20 minutes