There is one more scary thing which people order in only and on which India’s whole delivery economy is dependent. And that scariest dish is “Biryani”. In India, the most ordered dish is “chicken biryani”. And you know why is it ordered in? Because people think “who would make it..right”. It will be very difficult..”We’ll need 60-70 ingredients for this and will spend 3-4 hours also. whose going to make it.. lets order in.” So these Biryani’s are ordered, just because people think that making Biryani is very difficult. It’s not at all difficult.
Chicken Biryani is one of the royal dishes of India. It is introduced by the Mughals. Today, Biryani is very famous in India you will easily get at your nearest restaurant but if you want to make at home then follow the steps or instructions for how to make chicken biryani at home.
Steps for making chicken biryani at home
Equipment
- Pan
- Pot
Ingredients
For Rice
- 1 kg Basmati Rice washed and rinsed
- ½ inch Cinnamon
- 2 Green Cardamom pods
- 4 Cloves
- 2 tbsp Ghee
- Salt to taste
For Marination
- 1 kg Chicken with bone cleaned and washed
- 4 Medium onions sliced
- 2 tbsp Barista (fried onion)
- 1 tbsp Saffron water
- 2 Sprigs of mint leaves
- ½ cup Curd beaten
- 1 tbsp Coriander powder
- 1 tbsp Degi chilli power
- ½ tbsp Green chilli paste
- 3-4 Green chillies slit
- 1 tbsp Ginger Garlic paste
- Salt to taste
Other Ingredients
- 1 tbsp Ghee
- ¼ Cup water
- ½ Cup milk
- 2 tbsp Saffron water
- Few mint leaves
- 1 tbsp Barista
- ½ tbsp Rose water
- Drop of kewra water
- Salt to taste
- Raita
Instructions
For Marination
- In a bowl, take a chicken and add all marinate ingredients.
- After add ingredients mix it well and leave it for overnight or minimum 2-3 hours.
For Rice
- Take rice and soak for 10 minutes in water.
- Now take a pot in which add water, ghee, salt, cloves, cinnamon, green cardamom and leave it till the water gets hot.
- After that add rice and let it come to boil. Now immediately lower the flame and cook on low flame for 80%.
For Biryani
- In a pan, add ghee and marinated chicken. Now cook it for 7-10 minutes.
- Take a big pot, add a layer of rice in the bottom, chicken pieces, and gravy and then top it off with all remaining rice.
- In the chicken's pan (in which you cooked the chicken), add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. Now make a liquid spice mix and add on the top of biryani rice.
- In the last, add some more saffron water, rose water and few drops of kewra water. Now keep it on dum for 15-20 minutes on low flame.
Notes
- Don’t add too much ghee because excess ghee will coat over the rice when it will get cold and you won’t get that taste.
- After draining the water from the rice, you will need to spread them so that rice doesn’t stick.
- Use rice that absorbs and soaks flavors of masala’s and doesn’t have too much flavor of its own to intrude.
Also, try other Indian Main Course recipes:
this is great biriwani recipies I wish i make it.
You will definitely make it, you need to follow the steps mentioned in the recipe.