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Chicken Biryani Restaurant Style

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Chicken Biryani Restaurant Style Recipe, murgh Biryani Restaurant Style, How To Make Chicken Biryani Restaurant Style Recipe

This kind Chicken Biryani is restaurant style of biryani they won't do dum process they cook the chicken separately with same masalas which we use for chicken biryani and rice will be cooked separately if the order comes they mix rice and chicken together and serve because the same rice can also used for vegetarians.

Chicken Dum Biryani Restaurant Style is the technique of cooking helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it, the ingredients relieve utmost flavour 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 prod... Read More..

About Recipe

Kodi Biryani Restaurant Style, Kozi sooru, Muragira mansa chal

How to make Chicken Biryani Restaurant Style

(1461 ratings)
135 reviews so far
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Chicken Biryani Restaurant Style
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : November 30, 2017


Ingredients used in Chicken Biryani Restaurant Style
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Red chili powder - 2 tablespoons.
• Golden fried onions - 150 grams.
• Mace - 2 numbers.
• Pepper corn - 6 numbers.
• Lichen (kalpasi) - 1 tea spoon.
• Shahi jeera - 1 tea spoon.
• Cardamom - 6 numbers.
• Cloves - 3 numbers.
• Cinnamon sticks - 2 numbers.
• Star anise - 3 numbers.
• Bay leaf - 3 numbers.
• Basmati rice - 500 grams.
• Chicken - 1500 grams.
• Yogurt - 1 cup.
• Coriander chopped - 1 bunch.
• Mint chopped - 1 bunch.
• Green chilies (chopped) - 5 numbers.
• Oil - 1/2 cup.
• Lime juice - 2 tablespoons.
Method:
  • First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
  • Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
  • Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 70 % done.
  • Then in another pan, add a layer of marinated chicken and then this layer of rice.
  • Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
  • First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
  • After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.





Cooking with images Cikana Tandula, Chicken pulao, Koli Biryani Restaurant Style





Articles


Chicken Dum Biryani Restaurant Style is the technique of cooking helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it, the ingredients relieve utmost flavour 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 the 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 results in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 Chicken Dum Biryani has two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odours 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 centres 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.

Any special occasion from marriages to festivals, parties to small get-togethers, biryani's plays a crucial role that adores the cuisines platters of everyone. A simple raita, vegetarian bagara baingan curry,  non-vegetarian prefers to have with a spicy meat curry,  is individually the best to satisfies both in looks and taste for all age groups.

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Comments & Reviews

 

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Recent comments

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Mahmoud Berro Posted on Sun Sep 10 2017

Great inspiration, ur are fantastic in explanation. Easy to learn and tastefull Thank you very much

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NEHA JAWADE Posted on Tue Feb 14 2017

Maine biryaani banai thi par bhohot khaatti ho gai thi par bani bhohot achi thi.....

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NEHA JAWADE Posted on Tue Feb 14 2017

Maine biryaani banai thi par bhohot khaatti ho gai thi par bani bhohot achi thi.....

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NEHA JAWADE Posted on Tue Feb 14 2017

Plzzz reply

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NEHA JAWADE Posted on Tue Feb 14 2017

Biryaany is nice but yogert hai khatta hota hai yaa sweet

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Rudra Roy Chowdhury Posted on Tue Aug 02 2016

Maa ki biryani. Period. No one else with a fancier name or a legendary tag comes close. Totally amazeballs! making you go cray~cray!! We at Mallhopp http://www.mallhopp.com/ tried out the dish. and we went berserk! The quality and quantity were amaz

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Nitu Moni Gogoi Posted on Sat Jun 25 2016

chiken how much time i have to cook??

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yadeesh goheeram Posted on Sun Jun 26 2016

Hello, chef very good morning to you. Indeed after watching this video, I cannot stop myself from saying ''you are the best''. As you are the genuine ingredient of a cook.?

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HAPPYplace Posted on Sun Jun 26 2016

Awesome video! We're going to attempt to make it this afternoon.. Will record and share ???????

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y kumar Posted on Sun Jun 26 2016

awesome?

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Bio Rabi Posted on Sun Jun 26 2016

merci bocou?

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Nasima B Posted on Sun Jun 26 2016

The dancing and air drum was so unexpected and made me laugh so much. ???? will definitely be trying this?

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