Chicken biryani recipe Special | Chicken Biryani Recipe | Simple Chicken Biryani

Chicken Biryani is a mixed rice dish from among Muslims on the Indian subcontinent. Biryani is made with Indian spices, rice, and meat usually of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetable-like vegetables in certain species of the region.

Cooking Chicken:

- onions, sliced ​​- 400 gms (approximately 5 medium-sized onions) - Ginger Garlic paste- 2 tbsp - Tomatoes, cut 4 in the middle - Green Chillies, split- 6 numbers - Coriander leaves, chopped- 1 cup - Mint leaves, chopped- 1 cup - Curd / shredded yogurt- 1 cup - Biryani Masala- 5 tbsp

Cooking Rice:

- Shahjeera (caraway seeds) - 1/2 tsp - Green cardamom - 4 - Fabrics - 4 - Cinnamon - 2 pieces - Salt- 2 1/2 teaspoon - Boiling water - about 2.5 liters - Mint leaves - around 10-15 leaves

Preparation:

- Clean & wash the chicken pieces. Rinse or stand dry. - Cut onions and tomatoes. Cut 6 green peppers - Chop 1 cup coriander leaves and 1 cup mint - Beat the yogurt and set it aside - Wash & soak basmati rice for 30 minutes.

Process:

Cooking chicken:

- Heat 6 tbsp of oil in a heavy pan and add the chopped onion. - Fry on high flame for about 12 mint until the onions are light brown. - Add the ginger-garlic paste and fry on low flame for 2 mint. - Now add the chicken pieces, mix and fry on high flame for 2-3 minutes. - Add the Biryani Masala, mix and fry over medium flame for 3 minutes after adding the water. - Biryani Masala usually contains salt, which is why salt can be added while cooking chicken. - Now add the sliced ​​tomatoes, mix well and cook over medium to low heat for 4-5 minutes until soft. - Keep the flame low and add the cooked yogurt. In the mixture add the chopped coriander and mint leaves. - Cook on low flame for 2 mints until oil is separated. - Cover and cook on low heat for about 20-25 minutes until the chicken is tender. Remove the lid after 10 minutes, mix it and close the lid again. - Wipe off any excess water to get a thick Cooking rice:

- Take one heavy pan and add 2.5 liters of water. Put it on high flame.

- You can add water where the rice was placed in the 2.5 liters for improved taste and flavor.

-When the water starts to boil add seyaah zeera  1/2 tsp, Green cardamom 4, Cloves 4, Cinnamon

- 2 pieces, and Salt - 2 1/2 teaspoon (two and a half teaspoons) - Stir well to remove salt completely. Water should be very salty. - When the water starts to boil, add the filtered rice and stir well. - Continue to boil over high flame, stirring a few times gently so as not to break the rice. - After 8-9 minutes when the basmati rice is almost done (90%) remove from the heat and strain the water. Set it aside. Rice is set aside and cooked chicken: - Take a container on the floor and spread half-cooked rice as the first layer. - Now spread the cooked chicken with corn on top of the rice equally- Next, spread the rice as the top layer. - Sprinkle mint leaves on top of the rice. Close it and cook on low flame for 7-8 minutes. - Allow resting for about 20 minutes. -

At the end mix the rice and chicken evenly.

Serve In Plate Now Hot Spicy Chicken Biyani