Recipe of the day: chicken biryani


CHICKEN BIRYANI (for 8 persons)


chicken 1.5kg

rice 1kg

salt 2tbsp

onion (sliced) 4big size

garlic paste 2tbsp

ginger paste 2tbsp

2 lemon juice

green chilli 6to7

lemon zest 1tbsp

kewra water 1tbsp

biryani essence 1tsp

food colour zafrani (orange) half tsp

chopped coriander half bunch

chopped mint half bunch

yogurt 250gm

chopped tomatoes 5 to 6

oil 7 tbsp

curry spice(2bay leaves, 8 black pepper, 8 cloves, 4 black cardamom, 6 small cardamom, 2 cinnamon sticks, 5 to 6 dried prunes and 1tbsp cumin seeds)

curry powder spice(red chilli powder 1tbsp, red crushed chilli 1tbsp, salt 1tsp, turmeric powder 1tbsp, and 1tbsp ground spice:- a mixture of black pepper powder, black cumin seed powder, cinnamon powder, small cardamom and black cardamom powder) or you can use shan biryani recipe masala 1pkt


First of all put the rice in the bowl and fill it up with water and leave it for 20 to 30 minutes. take the chicken in the other bowl and marinate chicken in  garlic paste, ginger paste and curry powder spice or shan biryani recipe masala  for half an hour then put the deep round saucepan on the flame then put the oil in the deep round saucepan then put all the curry spice(2bay leaves, 8 black pepper, 8 cloves, 4 black cardamom, 6 small cardamom, 2 cinnamon sticks and 1tbsp cumin seeds) in it then put the onion in it  too fry the onion until its turn into light brown colour then put the chicken in the saucepan and fry it until its colour turn into brown then put the knowr cubes, yogurt, green chilli, tomatoes and lemon juice then fry it until the oil comes over then put the kewra water in it. the korma of biryani is ready

now waste the water of the rice and put the other saucepan on the flame fill with water and put 2tbsp salt in it when the water will be boiled put the rice in it when the rice will be half boiled waste its water. now put the half curry in the other deep round saucepan then put the half rice in the same saucepan then again put the remaining curry in the saucepan and then put the remaining rice in the saucepan after the layering mix the food colour with biryani essence in a cup and then spread it over the half side of the rice and put the chopped coriander, mint and lemon zest in the saucepan on the rice and put the sauce pan on the low flame .cover the saucepan with its cap and wait until the rice are done. after that burn a piece of coal then drop the few drops of oil on it then put a piece of bread in the saucepan over the rice and put the coal on the bread and again cover the saucepan with its cap for 10 minutes after that take out the piece of bread and coal from the saucepan. mix the rice softly and gently with spoon then dish it out and enjoy the biryani. :))