Recipe: Yummy Chicken Biriyani

Delicious, fresh and tasty.

Chicken Biriyani.

Chicken Biriyani You can cook Chicken Biriyani using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken Biriyani

  1. You need 1 KG of Jeera Rice -.
  2. It's 1 kg of Chicken – medium pieces ,.
  3. You need 1 tsp of Turmeric powder –.
  4. You need of Salt - As required.
  5. You need 3 of sunflower oil - table spoon.
  6. You need 50 of Ginger - grm.
  7. It's 15 large cloves of Garlic -.
  8. Prepare 10 nos of green chilli -.
  9. Prepare 5 of onion big -.
  10. It's 2 of Tomato - chopped.
  11. You need 1 of carrot - chopped.
  12. It's of corriander leaves - chopped.
  13. It's of masala For biriyani powder.
  14. You need 1 tsp of fennel seeds Roasted –.
  15. You need 1/2 tsp of Cumin seeds –.
  16. Prepare 1/2 inch of Cinnamon stick –.
  17. You need 6 of Cloves –.
  18. You need 5 of Cardamom –.
  19. Prepare of Grind above to fine powder.

Chicken Biriyani step by step

  1. Marinate chicken pieces with turmeric powder and salt for at least 1/2 hour..
  2. Crush ginger, garlic, one tomoato and green chilies to a coarse mixture.
  3. Heat oil and ghee in a heavy-bottomed pan. Add ground ginger – garlic-green chilly mixture and cook for a minute. Add sliced onion, salt and saute for 7 – 8 minutes until the onion turns translucent. Add turmeric powder, chopped tomatoes. Cook for 3 – 4 minutes. Add chicken pieces. Mix well. Add 1/2 cup hot water and mix well.Cover and cook for about 30 minutes stirring occasionally until chicken pieces are done and gravy is thick. Add 2 tsp ghee, and switch off..
  4. While the chicken is cooking, cook ghee rice. Heat a large 5 liter pressure cooker or any heavy-bottomed vessel with 3 – 4 tbsp ghee. Add drained rice. Stir for a few seconds. Add double the water of rice quantity, enough salt, cardamom 5 to 10 PCS and bring to a boil. Taste-check for salt, the water should be slightly salty. Cover with lid and cook until steam starts to come out profusely. Bring down the heat to low and cook for 3 – 4 minutes. Switch off. Open the lid after 10 – 15 minutes....
  5. 5\. To layer – In a heavy-bottomed vessel, spread half of the chicken masala in the bottom. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, Spread the remaining chicken masala on top followed by remaining ghee rice. Sprinkle fried onion, cashews, masala powder, carrot etc. Heat a large tawa at low heat. Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest.