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Chicken Biryani Recipe

Jul-19-2017
Mishtann Basmati Rice
20 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chicken Biryani Recipe RECIPE

Lets cook the delicious layers of flavourful chicken gravy and aromatic basmati rice for the Chicken Biryani accompanied with rich flavour

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Pan Asian
  • Main Dish

Ingredients Serving: 2

  1. Basmati Rice - 200gm or 1 cup(as per US RATIO). (rinsed twice and soaked for 20 mins).
  2. Hot Water - 400ml or 2 cups
  3. Bay leaf - 2 small
  4. Green Cardamom - 4-5 nos
  5. Black cardamom - 1 no
  6. Peppercorns - 7-8 nos
  7. Cloves - 3-4 nos
  8. Onions - 4 nos sliced
  9. Chicken drums - 4 nos washed and kept aside
  10. Green chillies - 2 small-slit
  11. Ginger Garlic Paste - 1 tsp
  12. Cumin Seeds - 1 Tsp
  13. Tomato puree - 2 tbsp
  14. Curd - 1 Tbsp
  15. garam masala powder - 1tsp
  16. Red Chilly powder - 1 tsp
  17. Turmeric powder - 1/2 tsp
  18. Saffron - 2 pinch
  19. Rosewater - 2 tsp
  20. Mint - 12 to 15 nos - chopped roughly.
  21. Oil - 3 tbsp.
  22. Salt - to taste
  23. Wheat flour
  24. Water

Instructions

  1. For Rice: Add the soaked Basmati Rice to the boiling water.
  2. To this add half the whole spices like bay leaf, green cardamom, peppercorns, cloves and black cardamom. Add salt to taste
  3. For the Gravy Heat oil in a cooking vessel, to this add the remaining whole spices and let the flavours infuse. Add the cumin seeds. Add 2 sliced onions and saute till golden brown.
  4. Add the ginger garlic paste, tomato puree and stir. Add the red chilly powder, turmeric powder and garam masala and continue to stir.
  5. Add the chicken drums to this mixture.
  6. Add some water to have a gravy consistency and add salt to taste. Cook till the chicken is done. Keep aside.
  7. For assembling Make a stiff dough of the flour and water, enough to enclose the lid over the cooking vessel.Keep aside.
  8. Soak the saffron in the rosewater and keep aside.
  9. Fry the remaining sliced onion until golden brown for garnish. Keep aside.
  10. Take the cooking vessel, make sure its a heavy bottomed vessel as the base should not get burnt.
  11. Pour some oil and than add half the gravy mixture.
  12. Layer half the Basmati Rice evenly over this. Sprinkle half the rose water infused saffron and some chopped fresh mint.
  13. Now add the remaining gravy mixture and layer the Basmati Rice over, saffron and chopped mint.
  14. Sprinkle the golden brown onions evenly over this.
  15. Sprinkle some water.
  16. Add some pure ghee over this layered mix.
  17. Close lid and spread the dough mixture along the sides so as to enclose it fully.
  18. Cook it for 12 to 15 mins over low heat for the steamed or dum effect. Garnish with roasted cashews as an option
  19. Serve hot with raita of your choice.

Reviews (1)  

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Anita Gupta
Jul-20-2017
Anita Gupta   Jul-20-2017

Mouth Watering!

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