The name biryani itself brings water in your mouth. It’s one-pot meat that can fill your stomach itself and it doesn’t need any side dish, however, many enjoy biryani with raita. Biryani is an epitome of mughlai cuisine and over the years there have been several variations of this one dish. Chicken biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.
To prepare this mouthwatering biryani recipe,
In a thick bottom vessel, heat 2 tbsp Ghee.
Saute whole spices, 2 no. green elaichi, 3 no. cloves, and 1 tsp chopped green chilli.
Then fry 1/4 cup julienne onion evenly stirring often until they are light brown.
So when the onion starts to get brown in color, add 2 tbsp chopped tomatoes and 1 tbsp curd and saute.
When curd's water dries add all your spices, 1 tsp garam masala, 1/2 tsp Ginger Garlic Paste, 1 tbsp Chopped pudina, 1/2 tsp salt and saute well.
Now, add 1/4 tsp haldi, 2 tbsp chopped coriander leaves and 50 gm chicken pieces to this mixture.
Mix well and coat the chicken well in masalas.
Cover and allow the chicken to cook in its own water.
Once the chicken is well cooked, add a layer of cooked Rice on top of the masala.
Add kesar milk, 7 no. of cashewnuts, 1 tbsp chopped pudina and a healthy twist kasuri methi
Finally, add 1/2 tbsp ghee and cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes.
Once done, put it off and let the biryani stay covered for some time.
Serve hot, along with raita or any chutney of your choice.