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Chicken Biryani

Chicken Biryani
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Chicken Biryani Recipe, How To Make Chicken Biryani Recipe

Cook biryani at home is always an exciting task for parties or weekends or for get-togethers. Try this easy to make recipe homemade chicken biryani recipe in few steps.

Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is conside... Read More..

About Recipe

How to make Chicken Biryani

(4 ratings)
4 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Chicken Biryani
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : November 07, 2016


Ingredients used in Chicken Biryani
• Chicken - 1000 grams.
• Pulao rice - 250 grams.
• Potatoes - 250 grams.
• Onions (sliced) - 250 grams.
• Garlic - 50 grams.
• Green chillies (chopped) - 50 grams.
• Coriander leaves (chopped) - 35 grams.
• Salt - (25-30) grams.
• Water - 800 ml.
• Lime (squeeze to juice) - 1 numbers.
• Ginger - 35 grams.
• Tomatoes (chopped) - 100 grams.
• Ghee - 1 tea spoon.
• Oil - 1 tea spoon.
• Whole garam masala spices( cardamom, cloves, cinnamon stick, bay leaf, star anise, mace) - 2 number.
Method:
  • Clean joint chicken and put into a pressure cooker with half the water (i.e., 400 ml or 1(1/2) cup), turmeric powder and salt.
  • After pressure is built up cook for 3 minutes. Cool and open for 10 more minutes.
  • Wash and drain rice and keep aside
  • Grind together ginger and garlic to a fine paste.
  • Slice onion and quarter tomatoes.
  • Heat some ghee and oil when it is hot enough, add whole gram masala spices.
  • Then add slices of the onion and saute. Add ginger and garlic paste, chopped potatoes and fry ten minutes.
  • Later, add choppedtomatoes, whole green chillies and chopped coriander leaves. fry another ten minutes.
  • Add salt, earlier fried ingredients (boiled chicken) along with remaining water, bring to boil.
  • To it, now add rice and lime juice and let it cook with closed lid. when steam starts coming output, weight on and cook for 10-12 minutes over a slow fire.
  • When cools, slightlyopen and serve immediately.





Cooking with images





Articles


Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in Nizam kitchen the very first time. There are lots of stories about how it was initially made but the truth is that this is among the perfect Biryani. This biryani is steam cooked with uncooked mutton and Basmati (Indian long grain) rice with seasonings.  Generally Hyderabadi dum biryani is cooked with mutton. But these days’ chicken, fish and prawns will also be found in making dum biryani.

 biryani using ‘dum’ approach has become the lengthiest standing recipe to-make list. Dum biryani is actually unique, particularly when meat is included. Surprisingly, making chicken dum biryani is faster and simpler compared to veggie version due to a ton less cleaning and chopping of veggies. One and only thing that requires some advance planning is the marination of the chicken, a move I wouldn't suggest missing due to the fact that is what result in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 Chicken Dum Biryani have two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odors aromatic, vibrant with all the comforting fragrance of pure ghee and saffron and also the chicken cooked to soften within the mouth tenderness.

 Biryani is a couple of rice-based meals made out of seasoning, rice (generally basmati) and mutton, fish, chicken, eggs or veggies. The name hails from the Persian term berya(n) meaning "fried" or "roasted". Biryani was created by the cooks of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are definitely the major centers of biryani dishes.

 Some things to make note of while preparing biryani. Use top quality aged Basmati rice, top quality chicken and also the finest saffron accessible. Marinate chicken not less than 4-6 hrs. and when not having enough time then a couple of hours will work. Any hyderabadi will desire biryani and I hope you'll appreciate Dum Biryani prepared by using this recipe.

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Comments & Reviews

 

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Recent comments

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vahuser Posted on Tue Aug 02 2011

very nice recipes, i like chicken biryani , please tell me how to prepare biryani

Reply 0 - Replies
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vahuser Posted on Tue Aug 02 2011

very nice recipes, i like chicken biryani , please tell me how to prepare biryani

Reply 0 - Replies
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vahuser Posted on Sat May 22 2010

The recipe turned out absolutely delicious but I made few changes ;I added 6 cloves of garlic and I grounded the whole spices before adding it to the chicken. I also added long thinly sliced tomatoes-2 which I slightly sauted in oil and than added

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vahuser Posted on Thu Oct 16 2008

The recipe doesn't match the ingredients. Is it the right one?

Reply 0 - Replies

 


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