Recipe: Delicious Chicken biryani with green coriander chutney

Chicken biryani with green coriander chutney. coriander chutney recipe with step by step photos. this is a vegan cilantro chutney recipe without Coriander chutney recipe with step by step photos. This cilantro chutney is a staple in Indian Usually I make green chutneys and keep them in the fridge. They are very handy when you want to.

Mint, Coriander and Coconut mixed chutney is a side dish for Biryani. This is a simple and easy recipe. Coriander Chicken recipe - referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. You can cook Chicken biryani with green coriander chutney using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken biryani with green coriander chutney

1. It's 600 gm of chicken.
2. You need 2 tbsp of ginger garlic paste.
3. You need 1 tsp of red chilli powder.
4. You need 2 tsp of coriander powder.
5. Prepare 1 tbsp of garam masala.
6. You need 1 tsp of turmeric powder.
7. It's 3 tsp of lemon juice.
8. It's to taste of Salt.
9. You need as needed of Ghee.
10. Prepare 2 of Fried oniones.
11. You need 1 bowl of Curd.
12. You need as required of Oil.
13. You need as needed of Water.
14. It's 3 cup of rice.
15. It's 4 of small common sticks.
16. You need 4 of cloves.
17. You need 3 of cordomoms.
18. Prepare 5-6 of black pepper.
19. You need 1/2 tsp of green cardamon powder.
20. It's pinch of Food colour.

The fine blend of market-fresh coriander leaves, mint leaves and yogurt makes the yummy green chutney which when added to the gravy gives a special flavour and a memorable taste to this. This Green Chutney can be used as a spread or as a dip. This can be stored in the refrigerator for days. It can also be served with Vadapav, Bhel, Dhokla, Samosa, Chaat etc.

Chicken biryani with green coriander chutney instructions

1. Take a chicken in a big bowl add ginger garlic paste, red chilli powder, garam masala, turmeric powder, lemon juice,salt,ghee, frieds oniones,curd and coriander powder mix it well and marinate for 30 mints.
2. Soak 3 cup rice for 15 mints.
3. Take a water in a handi and heat it now add salt,small common sticks, cloves, cardamon, black pepper and ghee bring the water to a boil now add soaked rice and mix it well cook the rice until it is 60% done now strain the rice.
4. Take a flat bottom handi to heat add oil and add marinat chicken and fry 5 minutes now spread it evenly add rice all over the marinade now add green cardamon powder and fried oniones, lemon juice, food colour and ghee now cover the lid and place the handi on the tawa cook the biryani on high flame for 15 minutes now cook on low flame for 30 minutes.
5. After 30 minutes off the flame now biryani is ready.
6. Chicken biryani is ready to serve with green coriander chutney.

Everything is ground raw in this green chutney recipe. Wash and clean the coriander leaves (cilantro) and mint leaves. Lightly brush a rimmed baking sheet with oil. Chicken Biryani has a fan following across the globe and is among the top ordered dishes in restaurants across India. Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves.