Chicken biryani recipe. Chicken biryani recipe made in pressure cooker or pot. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions.
For preparing this amazing and mouth-watering biryani recipe, chicken is marinated in yoghurt and a melange of spices and then cooked using slow-cooking method.
Add chicken, scraping in marinade, and bring to a simmer.
Remove from heat and arrange chicken and marinade in an even layer.
You can have Chicken biryani recipe using 42 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chicken biryani recipe
- Prepare of For Rice^^.
- Prepare 4 cup (700 grams) of basmati rice –, soaked in water for 10 minutes.
- Prepare 1/2 teaspoon of cumin seeds.
- It's 1 of whole bay leaf.
- It's 6 of black pepper.
- It's 3-4 of cloves.
- Prepare of Water –, to boil rice.
- It's 4 teaspoon of salt – or as required.
- It's of Marinate Chicken ^^.
- You need 1 (750 gram) of chicken –, cut in 12 pieces.
- It's 1 cup of yogurt –, divided.
- You need of Spices ^^.
- It's 2 tablespoon of green chilli paste.
- You need 3 tablespoon of ginger garlic paste.
- You need 1 tablespoon of red chilli powder.
- You need 1 tablespoon of coriander powder.
- You need 1 teaspoon of cumin seeds –,roasted.
- It's 3/4 teaspoon of turmeric powder.
- You need 2 inch of cinnamon.
- You need 1/4 teaspoon of black pepper.
- It's 1 1/2 teaspoon of all spice powder.
- You need 5 of cloves.
- Prepare 2 of black cardamom.
- It's 1 of bay leaf.
- It's 1 teaspoon of salt – or to taste.
- It's of For gravy^^.
- It's of Oil – to fry.
- Prepare 5 (400 grams) of potatoes –, cut in large chunks.
- You need of oil – to fry.
- Prepare 4 (500 grams) of onion –, thinly sliced (or 1 cup fried onions packed).
- Prepare 4-5 of to (500 grams) tomatoes –, raw pureed.
- You need 3/4 cup of yogurt –, whipped.
- It's 4 of prunes*.
- Prepare 1-2 teaspoon of chat masala – (add only if you like spicy food).
- It's 1 of fistful coriander leaves –, chopped.
- You need 1 of fistful mint leaves –, chopped.
- Prepare 5 of medium green chillies.
- It's of Assembling (Dum) ^^.
- Prepare 4 tablespoon of oil – divided.
- You need 1 pinch of yellow or orange colour.
- You need 1 pinch of Saffron – soaked (or kewra essence).
- It's 1/2 cup of water for dum.
Sprinkle with dried fruit and one-third of fried onions. To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Wash chicken thighs, for faster cooking make a ½ " slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel.
Chicken biryani recipe step by step
- Marinate chicken with spices and 4 tablespoon yogurt and let it sit for 20 minutes..
- In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Bring water to boil then add soaked rice. Mix well so spices release flavors. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. (Mix little oil in rice to avoid sticking.).
- For gravy: In a wok, fry potatoes with a pinch of salt until golden brown, transfer potatoes to paper towel and set aside. In same oil, fry sliced onions until crispy golden. Drain oil on a paper towel and spread on a single layer to crisp. Crush onion with hand or in a food processor and mix in marinated chicken..
- In same wok, leave only ½ cup oil and (remove extra oil) cook marinated chicken for 7 minutes until colour changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken (bhunofy) well for rich taste. Now add whipped yogurt,and bring gravy to a boil. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. Chicken gravy is ready..
- Assembling In the large thick bottom rice pot smear 2 tablespoon oil in bottom. Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy. Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer. Finally, add third layer of ⅓ rice. Add another 2 tablespoon of oil on top of rice..
- Mix orange colour, saffron and water together. Spread evenly over the rice. (You may also add kewra water along with saffron) Cover pot with foil to seal the steam. Cover with lid too. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rise to the top when lid is removed. Mix rice with a large flat spoon or a small plate. (Do not over mix to break grains.) And serve hot with raita and kachumber..
- Notes Rice are most important thing in biryani. Boil rice should be aromat with spices. Make sure your are under-cooked when you boil because we’ll cook again for 20 minutes. Searing (bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water..
Add chicken to a bowl then add garlic, ginger, white pepper, cumin. This chicken biryani recipe has been one of the most requested reader recipes and I'm so excited to share it with you today. Succulent, juicy pieces of chicken are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. This is the easiest biryani since it needs no sauteing of spices or meat. Just marinate the meat with the spices & other ingredients.