Chicken Biriyani Recipe
Made with Nourish Basmati Rice
120 MIN
6 Servings
Dinner
1 votes
Ingredients
- 1 kg chicken, cut into pieces for the Marinade
- 1 cup yogurt for the Marinade
- 2 tbsp ginger-garlic paste for the Marinade
- 1 tsp turmeric powder for the Marinade
- 2 tsp red chili powder for the Marinade
- 2 tsp garam masala for the Marinade
- 1 tsp coriander powder for the Marinade
- 1 tsp Jeera for the Marinade
- Salt to taste for the Marinade
- 2 cups Basmati Rice for the Rice
- 4 cups water for the Rice
- 2-3 Tej Patta for the Rice
- 4-5 Moti Elaichi for the Rice
- 4-5 Laung for the Rice
- 1-inch Dalchini for the Rice
- Salt to taste for the Rice
- 3 large onions, thinly sliced for the Biryani
- 3 tomatoes, chopped for the Biryani
- 2 green chilies, slit for the Biryani
- 1 cup fresh coriander leaves, chopped for the Biryani
- 1 cup fresh mint leaves, chopped for the Biryani
- 1/2 cup Sunflower Oil for the Biryani
- A pinch of saffron soaked in 2 tbsp warm milk for the Biryani
- 1/2 cup fried onions (for garnish) for the Biryani
- Lemon wedges, Cashew, Raisin (for garnish) for the Biryani
Methods
Step 1
Take a large bowl and add some yoghurt with chicken, ginger-garlic paste, haldi, red chilli powder, garam masala, dhaniya powder, jeera, salt and pepper. Mix them well to marinate the chicken pieces evenly with spices. Refrigerate the marinated chicken for 2 hours.
Step 2
Rince Basmati Rice in cold water and soak it for 30 minutes. Put some water in a large pan, add tej patta, moti elaichi, Dalchini and salt. Now let it boil. Drain the water from the soaked rice and add the rice to the boiled water. Cook the rice until it is 70% cooked. Drain excess water from the pan and put it aside.
Step 3
Take a heavy-bottomed pan and heat some Sunflower oil in it. Now add some sliced onion and fry them. Remove half the onion and set aside to garnish the Biryani later. Add chopped veggies and chillies. Let them cook until they separate from the oil. Now add the marinated chicken to the pan. Cook on medium heat to partially cook the chicken. Layer the chicken with half of the boiled rice and sprinkle some fresh dhaniya and pudhina. Now add the next layer of rice and put some saffron milk on top. Cover the pot with a light lid and seal it properly with aluminum foil. Now let it cook on simmer for 30 to 40 minutes.
Step 4
Carefully mix the rice with a broad fork and mix the layers. Garnish with remaining onions, coriander, mint leaves, cashews and raisins. Serve hot with lemon wedges, salad and raita.
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