Name: Chicken Biryani recipe by Pooja Jena at BetterButter
Prep time: 3000 min
Total time: 3000 min
Yield: 4
Ingredients: For Marination -; Chicken 6 pieces ( 4 leg pieces slightly cut); Curd 1 1/2 tbsp; Green chilies 4; Biryani masala 2 tsp; Red chilli powder 1 tsp; Coriander and pudina leaves chopped 1 cup; Lemon juice 1 tsp; Sligjtly fried potato cut into; salt as per taste; For Rice -; Basmati rice 3 cups; Choti elaichi 4; Badi elaichi 3; Bay leaf 2; Laung 7; Kalimirch 8; Dalchini small stick; Salt to taste; ghee 2 tbsp; Fried onion 1; Kaju fried 10; Kesar soaked in warm milk 2 tsp; oil 1 tbsp; Atta small dough to seal handi; 2 boiled eggs

Ingredients Serving: 4

For Marination -
Chicken 6 pieces ( 4 leg pieces slightly cut)
Curd 1 1/2 tbsp
Green chilies 4
Biryani masala 2 tsp
Red chilli powder 1 tsp
Coriander and pudina leaves chopped 1 cup
Lemon juice 1 tsp
Sligjtly fried potato cut into
salt as per taste
For Rice -
Basmati rice 3 cups
Choti elaichi 4
Badi elaichi 3
Bay leaf 2
Laung 7
Kalimirch 8
Dalchini small stick
Salt to taste
ghee 2 tbsp
Fried onion 1
Kaju fried 10
Kesar soaked in warm milk 2 tsp
oil 1 tbsp
Atta small dough to seal handi
2 boiled eggs

Instructions

First marinate the chicken if possible and keep overnight or keep for 3-4 hrs.
Then prepare rice. First soak rice for 30 mins. Then boil water add sufficient salt and all garam masala.
When it starts boiling add rice and drain the rice when it is 75% cooked.
In that biryani handi, put oil then add marinated chicken. Cook for 15 mins. Then add that rice and sprinkle fried onion, kaju, ghee and kesar milk.
Then take atta dough make roll to seal the handi. Cook on slow flame for 20 mins.
After 20 mins turn off the gas and let it sit for 30 mins. Serve it with onion raita and boiled egg cut into half.

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