How to Prepare Appetizing Restaurant Style Chicken Biryani

Restaurant Style Chicken Biryani.

You can have Restaurant Style Chicken Biryani using 23 ingredients and 22 steps. Here is how you cook it.

Ingredients of Restaurant Style Chicken Biryani

1. It's of Spice powder***.
2. Prepare of Dagad phool.
3. Prepare 1/2 tsp of Pepper.
4. Prepare 3 of Biryani leaf.
5. Prepare 2 inch of Cinammon pc.
6. It's 5 of Cloves.
7. It's 1 of Star anise.
8. You need 1 tbsp of zeera Shahi.
9. Prepare 2 of cardamom Black.
10. You need two small pcs of Mace.
11. It's of Make a fine powder of all the above ingredients..
12. It's 1 pounds of Chicken.
13. Prepare 1 cup of Curd.
14. It's to taste of Salt.
15. Prepare 1/4 cup of Oil.
16. You need of Spices powder ***.
17. It's 2 tbsp of Coriander powder.
18. Prepare 1 tbsp of Cumin powder.
19. It's 1 tbsp of chilly Red powder.
20. Prepare 1/2 tsp of Turmeric powder.
21. Prepare 1/2 cup of Coriander leaves chopped.
22. You need 1/4 cup of Mint leaves chopped.
23. You need of Lemon juice (half lemon).

Restaurant Style Chicken Biryani instructions

1. Fried onions 2.
2. (keep some for later use).
3. Marinate over night.
4. Other ingredients:-.
5. Safforn few strands.
6. 4 tbsp of warm milk.
7. Rose water 1 tbsp.
8. Wheat flour.
9. Water.
10. Make soft dough with wheat flour and water..
11. Soak safforn in warm milk..
12. Soak basmati rice 2 big glasses for one hour..
13. After one hour boil water in a heavy bottom pan.Add 2 tbsp of oil, 1 tbsp of Shahi zeera and bay leaf (2).
14. Add enough salt in the water. The water should be salty..
15. In a thick bottom vessel take the marinate chicken and press it firmly to the bottom of the vessel..
16. Once water boils add the soaked rice. Cook till the rice is half done. Take the rice from the water and spread it on the chicken..
17. Sprinkle safforn soaked milk and rose water on the rice..
18. Spread fried onions..
19. Seal the vessel with dough. And place another bowl with water on top of this bowl..
20. Cook on high flame for 5 minutes and reduce the flame to medium and cook for 30 minutes..
21. Check if the steam is coming out. The steam should not escape. The raw chicken will get cooked in the dum..
22. Half an later switch off the flame and let it rest for another 10-15 minutes. Serve hot with mirchi ka salan and raita..