CHICKEN BIRIYANI

CHICKEN BIRIYANI

Chicken biriyani is made pressure cooker or pot, biriani is a most delicious and amazing taste in India it was introduced by Mughalai

The recipe in this method simple and easy way, share here one pot chicken biriyani

1^st the most important to make chicken biriyani take  heavy bottom pot

If you want juice chicken in your biriyani don’t remove bones

If you cooked rice tuned sticky, spreaded in the plate leave for 5 minutes, the rice will be separately and beautiful again

This is a favourite and special dish also make on my special day.

NOTES:

TAKE GOOD QUALITY OF BASMATHI RICE

GOOD QUALITY AND AROMA GHEE

IM USE COCONUT OIL FOR GIVE A UNIQUE TASTE FOR BIRIYANI.

INGREDIENTS:

Chicken – 1 kg

Onion – 1 kg sliced

Tomato – ¾ kg sliced

Bay leaves – 2 pieces

Cloves – 2 pieces

Star anise – 2 pieces

Cinnamon –  ½ pinch

Cardamom – 2 pieces

Funnel seeds – 2 tsp

Mint leaf – 1 full hand

Green chilli – 2 or 3

Ginger garlic paste – 4 tsp

Biriyani masala – 4 tsp

Garam masala – 1 tsp

Curd – ½ cup

Food colour – optional 1 pinch

Salt to taste

 Basmathi rice - 6 cup

Water – 7 cups

Ghee – 2 tsp

Coconut oil - 3 tsp
1/2 lemon juice 

PROCEDURE :

Step 1: take 1 kg of fresh washed chicken

Step 2: add biriyani masala, garam masala, food colour and curd mix chicken with masalas and marinate for 2 mints

Step 3: take thick bottom pot pour oil

Step 4: them add spices like bay leaf, cloves, cinnamons, cardamom, funnel seeds

Step 5: then add onion sauté well

Step 6: then add ginger garlic paste sauté to remove without raw smell

Step 7: then add sliced tomatoes and smash well  

Step 8: after smashing tomatoes add magnate chicken and cook it for 15 mint cover the pot

Step 9: then add mint leaves sauté it

Step 10: then add a 7 cup of water

Step 11: then water became boiling then  add basmati rice

Step 12: then cover pot cook for 20 to 30 mints

Step 13: important note is soaked basmati rice for 15 to 20 mints before cook and add 1/2 lemon juice mix once 

Step 14: after 2 mints open pot mix gently  yummy chicken biriyani is ready to serve

Step 15: before serving spread 1 tsp of ghee and serve.

NOTES:

Take 3 cup of basmathi rice add  6 cup of water {2:1} ratio and add extra 1 cup of water for cooking chicken.

PICTORIAL:

sliced 1 kg onion

slice 3/4 kg of tomatos

4 tsp of ginger garlic paste



 1 kg indiagate basmathi rice

green chilli

mint leaves


 1 kg of chicken

 spices

1/2 lemon



take 1 kg of chicken and add masalas and curd

maginate for 15 to 20 mints

 take 1 kg basmathi rice

soaked for 20 mints

take heavy bottom pot and pour oil

then add spices

  then add onion

 saute well

 then add ginger garlic paste saute well to remove raw smell

add  tomatoes

smash tomatoes


 then add maginate chicken

 mix well

 add mint leaves

add green chilli

 then cover pot and cook for 15 mints

cooked very well

 add water

 add salt to taste

 when water became boil

 add rice

cover and cook for 2 mints

finally add lemon juice,after 20 mits biriyani is ready to serve.

 

try this recipe in your home and comment for me 

thank you