Restaurant style chicken Biryani

Best Chicken Biryani

 How to make Chicken Biryani at home is a popular question that I get most requests for.

Watch this recipe to learn some cool facts about the dish and also, how to make Chicken Dum biryani, step by step. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, chicken, vegetables or eggs. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one of the most popular dishes, which has acquired a niche for itself in South Asian cuisine. Do try and let us know how you like it

Here's my recipe for the best Chicken Biryani for you:

Preparation Time: 30 minutes + 3 hours Marination Cooking Time: 40 minutes Serves: 4 Cuisine: Indian Course: Main Course Ingredients: 🍛 For Rice 1 kg Basmati Rice, washed and rinsed 4 Cloves ½ inch Cinnamon 2 Green Cardamom pods Salt to taste ¼ cup Ghee, melted For Marinade 1 kg chicken with bone, cleaned and washed 4 medium onions, sliced 2 tbsp barista/fried onion 1 tbsp saffron water 2 sprigs of mint leaves ½ cup curd, beaten 1 tsp coriander powder 1 tbsp degi chilli power ½ tsp green chilli paste 1 tbsp Ginger Garlic paste 3-4 green chillies, slit Salt to taste Other Ingredients 1 tbsp ghee ¼ cup water ½ cup milk 2 tbsp saffron water 1 tbsp ghee Few mint leaves 1 tbsp barista Salt to taste 2 tsp saffron water ½ tsp rose water Drop of kewra water Raita Process ♨️ For marinade • In a mixing bowl, add chicken and marinate with all the ingredients. • Let the chicken marinade preferably overnight or for minimum 3 hours. For Rice • Let the rinsed rice rest for 20 minutes. • Heat water in pot, add ghee and salt. • Add in cloves, cinnamon and green cardamom. Add rice and let it come to a boil. Immediately lower the flame and cook on low flame for 80%. For Biryani • In a heavy bottom pan, add ghee and marinated chicken. Cook for about 7-8 minutes. • In another pan, layer the biryani. Add rice, chicken and then top it off with rice. Add in the chicken gravy on top. • In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. Add this jhol in the biryani. • Add some more saffron water, rose water and few drops of kewra water. Now keep it on dum for 15-20 minutes on low flame. • Serve hot with choice of raita.