Steps to Make Award-winning Chicken Biryani

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to prepare a special dish, How to Make Speedy Chicken Biryani. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Biryani is 6 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Biryani estimated approx prep 60 min.

To get started with this recipe, we have to first prepare a few components. You can cook Chicken Biryani using 10 ingredients and 6 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Chicken Biryani:

1. 600 grams boiled basmati rice 1 kilograms chicken thighs
2. 4 tablespoon minced mint leaves 1 teaspoon garam masala powder
3. salt as required 2 pinches saffron 2 teaspoon coriander powder
4. 1 tablespoon ginger paste 1 tablespoon garlic paste
5. 4 sliced green chilli 2 tablespoon tomato puree
6. 4 big chopped tomato 5 medium onions thinly sliced white onion
7. 2 teaspoon cumin seeds 8 green cardamom
8. 1/2 cup cooking oil 1/2 teaspoon chilli powder
9. 1 teaspoon powdered turmeric 1 cup plain yogurt
10. 1 tabspoon Milk

Instructions to make to make Chicken Biryani

1. First, in order to marinate the chicken, take a large bowl, put yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep in fridge for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk.
2. Pour cooking oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.
3. Next, add the green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.
4. Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick.
5. Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.
6. Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.

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