Chicken Biryani – How to make easy biryani at home

Hello My Foodies,

How are you all doing ? Hope everyone is feeling rich and robust. First of all I would like to apologize for not posting any content for 12 days straight. I know keeping it upto date is not difficult, but trust me my friends, I got really tied up with some important and unavoidable duties at work.

Hence, to compensate it today I would be sharing a very quick and easy recipe of the most famous and divine recipe BIRYANI 🙂

Biryani is a mixed rice with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. It is a dish widely famous among most of the asian countries and is loved by all ..One of my favorite too 🙂 ( on a cheat day )..lol

Chicken biryani is a good choice for post exercise as after exercise your body needs to refuel the carbohydrates, proteins, fats, minerals and vitamins. Non-Veg Biryani is the good source of carbohydrate because of rice content and also a fair source of protein because of chicken and mutton and the veg biryani is a good source of vitamins and minerals and is a healthy option to incorporate plenty of veggies into a single meal.

Remember we need food to live not live to eat. So have it in the limit to get all the benefits.

Preparation Time : 15 minute; Cooking Time : 65 minutes ; Calories : 272 calories per plate

Ingredients : ( For chicken mariation and cooking)

Oil – 8 -9 spoons
Yogurt – 2 spoons
Salt – 1 tablespoon
Turmeric Powder – 1 and half tablespoons
Red chilli Powder – 1 tablespoon
Coriander Powder – 1 tablespoon
Garam Masala Powder – 1 tablespoon
Chicken Masala Powder – 2 tablespoons
Kashmiri chilli Powder – 1 tablespoon
Ginger Garlic Paste – 1 tablespoon
Black pepper seeds – 4 to 5
Onions – 5 to 6 finely sliced
Bay Leaves -2 large
Cinnamon stick – 1
Cumin seeds – handful
Coriander leaves – handful
Chicken Breasts and drumsticks – 1 Kg

Ingredients : ( For Biryani Rice)

Oil – 2 -3 spoons.
Rice – 1 cup
Black pepper seeds – 4 to 5
Bay Leaves -2 large
Cinnamon stick – 1
Cumin seeds – handful
Onions – 3 to 4 cut in long slices
Biryani Masala Powder – 4 tablespoons
Coriander Powder – 1 tablespoon
Salt to taste – as Per taste

Directions:

In a pan, start marinating the chicken and keep it aside for 30 minutes. In order to marinate, in a bowl add chicken, yogurt, salt, turmeric powder, Corainder powder, Garam Masala Powder, Red chilli Powder.
While the chickens are getting marinated, start cooking the onions.
In a pan add 6 -7 tablespoons of oil and add cumin seeds, black pepper seeds, cinnamon sticks and bay leaves.
Add Onions once the cumin seeds starts to splutter. Add ginger garlic paste at the same time.
Now, while the onions are getting cooked, start cooking the rice.
In a pressure cooker, add oil, cumin seeds, bay leaves, cinnamon sticks and black pepper seeds.
Add onions to the oil. Now, fry the onions evenly for about 15 -20 minutes. The onions should be properly fried and should turn brown. This is very important to be done to give a proper colour to the biryani.
Now, once the onions are fried add the Biryani Masala and corainder powder and good amount of salt. ( so that the rice can taste salty).
Now, add the washed Basmati Rice and fry it with spices for about 6-7 minutes.
Now add water, this is again an important step. Add 2 cups of water for 1 cup of rice.
Close the lid of pressure cooker and allow it to whistle.
Remember to give just one whistle to the rice. This rice should stay AL DANTE, as we will cook it along with the chicken later.
Now, while you are waiting for the whistle, you can go back to cook the chicken.
The onions would be properly cooked at this point, now add the marinated chicken to it and close the lid for 15 minutes.
You will observe that the chicken is releasing water, and is getting cooked.
Now, add the spices like Chicken Masala Powder, Coriander Powder, Kashmiri mirch Powder and Garam Masala Powder.
Now, close the lid again and cook for 15 to 20 minutes.
Now, open the lid and you will see that the chicken curry has changed the colour and is evenly cooked.
Chicken is ready to be put on DUM with rice. Keep it aside.
In a pan, add fry more onions until they become caramalised.
By this time, you will get a whistle in the cooker and the rice gets cooked.
Now, is the time to start the DUM.
In another big pan, add part of chicken curry and one layer of cooked biryani rice. Now, on top of the rice add the caramalised onions and add corainder leaves.
Repeat the same layering process for 5 to 6 times.
Tightly close the lid of the pan and cook on a very low flame for 20 minutes.
Chicken Biryani is ready to be served.