Chicken Biryani Recipe Muslim Style
Here, you can find a simple way to prepare the Chicken Biryani Recipe at Home. Chicken Biryani is a very popular Indian rice recipe.
Chicken Biryani makes a great dish and can be served as a main meal. It is very easy to cook Chicken Biryani, Mutton Biryani, and
Prawns Biryani in the same way. Few people know that the origin of Biryani was in the kitchen of the Mughal Emperors.
Ingredients
For Rice
2 Cups long-grain basmati rice
A sufficient amount of water
Salt to taste
1 tsp lemon juice
1tsp saffron and ½ cup of milk( Or use 2 pinch of Yellow /Orange red food colour, If saffron is not available)
2 medium-sized onions for frying
10-12 Cashew nuts
For Garnishing
1 tsp lemon juice
1tsp saffron and ½ cup of milk( Or use 2 pinch of Yellow /Orange red food colour, If saffron is not available)
2 medium-sized onions for frying
10-12 Cashew nuts
10-12 Raisins
For chicken Gravy
½ kg chicken(medium size)
3 Medium size onions( finely chopped)
1 tomato (Chopped)
Ginger paste(1 tsp)
Garlic Paste(1 Tsp)
2 Bay Leaves
Whole garam masala
Turmeric powder
Red chilli powder
Coriander powder( 1 tsp)
Chicken masala powder(1 Tsp)
Garam masala powder (1/4 tsp)
Mustard Oil as needed
Salt to taste
For Marination
2 tsp Yoghurt
Salt
Method of preparation
Step 1: Marination
Wash the chicken properly. Mix yoghurt, salt, chilli powder and turmeric powder with chicken pieces in a bowl and keep it for 2 hours.
Step 2: Fry Onions, Cashew nuts and Raisins
Heat oil in a pan. Slice the onions very thinly and put the onions in the oil.
Keep stirring the onions on medium-low heat. So that they get evenly browned.
Transfer them into a plate and add tsp garam masala powder to it and mix well.
In the same oil, fry the cashew nuts and raisins.
Step 3: Cooking the Chicken
I have also posted a very nice article on how to prepare chicken curry/chicken kasha. You can follow it from my site. For chicken
Kasha/Chicken Curry Recipe click here.
Heat oil in a pan. Add bay leaf, whole garam masala (cardamom, cinnamon, cloves and black peppercorns).
When it starts to sizzle, add chopped onions. Fry until it turns a light brown colour.
Add ginger and garlic paste and fry for 1 minute till its raw smell goes down. Add chopped tomatoes and salt.
Add red chilli powder, turmeric powder, coriander powder, chicken masala powder and garam masala powder. Add a little water and
again for 2 minutes.
Then add chicken pieces and mix well. Cook till chicken is perfectly cooked and oil leaves. You may add a little water to adjust the
thickness of the gravy.
Now your chicken is ready.
Step 4: Cooking the Rice
Wash the rice gently until the water appears clear and soak for 10 minutes.
Now, heat a sufficient amount of water in a big vessel. Let the water boil.
Add soaked rice and salt to the water. The rice should absorb the salt; otherwise, the biryani will be tasteless.
Cook the rice about. Do not over-boil the rice. Now strain the rice.
Step 5: Make Saffron Milk
In half a cup of milk, add a few threads of saffron. Wait till it turns yellow.
Note that, if saffron is not available, then take 1tsp of lemon juice, add a pinch of food colour into it.
Step 6: Final Preparation or Layering
Take a thick-bottomed pan with a tight lid.
Spread some desi ghee or oil at the bottom of the pan.
First, a layer of rice followed by a layer of chicken. Sprinkle some fried onions, cashew nuts, raisins and food colour.
Make 2-3 layers of rice and chicken and followed by fried onions, cashew nuts and raisins. The top-most layer should be rice.
Sprinkle the leftover onions, cashews, raisins and food colour.
At last, pour some desi ghee or oil into it. Close the lid tightly.
Leave the pan on the low heat for minutes.
Now your chicken biryani is ready.
Rice expands about 3 times from its original size while cooking, so be sure to use the proper size pan. Do not over-boil the rice. Serve hot with yoghurt raita.
