CHICKEN BIRYANI
Ingredients
For marinating chicken
For giving dum:
For garnishing/seasoning while giving dum:
Instructions
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Marinating chicken:
In a bowl, add the chicken pieces, add salt, red chilli powder, turmeric powder, ginger garlic paste, Garam masala powder, black pepper corn powder, coriander leaves, mint leaves, slit green chilies and fried onions.
Mix this whole mixture well. Add beaten yogurt, green cardamom powder, lemon extract, oil. Mix the whole marinade well so that the masala is coated well to every chicken piece. After mixing well, marinate the chicken for half an hour.
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Cooking the rice:
Wash the basmati rice and soak the rice in water for about 30-35 minutes.
Take a Handi, add water into it, add salt as per taste add whole Garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
Add shahi zeera and bring the water to a boil. Add the soaked rice into the boiling water. Cook the rice until it is 70% done or for about 7-8 minutes. Switch off the flame and strain the rice.
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Giving dum:
Take a Handi, add little oil all over the base. Add the marinated chicken at the base and spread the marinade evenly. Over the chicken, add the rice that has been strained and spread it evenly. Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk. Cover the Handi with a lid. Dum the biryani on high flame for 15 minutes. Dum the biryani on low flame for 30-35 minutes. Biryani is done.