Biryani is always considered as one of the royal delicacies brought to the Indian Subcontinent by the Mughals. Biryani is now available not only in India but all over the world by Indian, Nepalese, or Pakistani restaurants and individually prepared in various occasions of the native people of those countries .
The way and preparation fo Biryani is always challenging and take really good preparation to make Dum Biryani. Though there are many easy ways to prepare Biryani. In this video, you will find all the steps to prepare Chicken Biryani but time is not exactly as shown in the video, it takes at least 1 or more hours to make great flavorful Biryani. I am not discouraging you with the time but there are other shortcuts way you can follow.
- Ingredients: for the Chicken
- 3 LB Chicken cut in moderately large pieces.
- 2 Onion Julian sliced
- 4 Bay Leaves
- 1 tbsp Cumin seeds
- 2 chopped Tomatoes
- 4 tbsp ginger garlic paste
- 4 green cardamom
- 4-6 cloves
- 2 Cinnamon stick
- 2 tbs paprika/ Chilli powder
- Salt to taste
- Oil or Ghee as per your taste
- 2 tbsp Turmeric powder
- 2 tbsp Garam Masala
- 3 tbs Biryani Masala
- 1/2 cup Yogurt
- 1cup Cilantro and mint finely chopped
- 4-star anise
- Preparation For Rice
- 3 cup Aged Basmati rice presoaked at least 30 minutes before cooking
- few strings of saffron soaked in water
- Fried onion
- whole spices to add in the water
- 4 tbsp Raisins
- 4 tbsp cashew roasted
- mint and cilantro
- 1 tbsp Ghee
Now start cooking Chicken first:
Take a nonstick cooking pot, heat the ghee or oil, saute bay leaves and other whole spices, add chopped onion and fry till it turns to a golden brown. Now add garlic ginger paste fry for a while and add chicken, mix it properly and add other spices as shown in the video.
Add yogurt only when the chicken is not in boiling stage or the yogurt will cruddle.
Take a large pot to fill almost four times more water than your rice. add ghee, whole spices, a pinch of salt. Let it boil first, Now stain presoaked rice and transfer it to boiling water and let it cook for 5 minutes or till rice is 80 % cooked. drain water and keep aside.
Take a frying pan to add enough oil to deep fry the Julian sliced onion, at least two onions, fry till it turns to a golden brown, drain and spread it in a paper towel to release grease.
Now take an airtight cooking pot to prepare the Biryani. It’s a Final step.
Transfer the chicken in the pot, layer with Rice, fried onions, mint, cilantro, nuts, raisins, saffron, Now go with second layer of remaining rice follow the same process. Now take aluminum foil to cover the pot so that no air comes out and cover with the lid.
Now raise the heat high for 2 minutes and lower it to low medium flame and cook for 15 minutes. Let it stand uncover for another 10 minutes before serving to dry out extra moisture from the biryani, now fluff up the Biryani very carefully with a fork and serve just turning up from the bottom of the pot so that you will get a really good layer of chicken with Biryani Rice. Finally, Enjoy the dish with homemade Raita or also with the Biryani Sauce ( optional).