How To Make Restaurant style chicken Biryani
Ingredients Required:
• Chicken – ½ kg
• Basmati Rice – ½ kg
• Cloves – 6
• Star anise – 2
• Mace – small flower
• Nut mug – small piece
• Black pepper – 1 teaspoon
• Bay leaves – 2
• Shah jeera – 1 teaspoon
• Cinnamon – 2 (small size)
• Cardamom – 4
• Ghee – 3 tablespoons
• Ginger – garlic paste – 1 tablespoon
• Coriander powder – 1 tablespoon
• Cumin powder – 1 teaspoon
• Oil – 1 cup
• Lemons – 2 (juice extracted without seeds)
• Saffron – 1 pinch
• Yogurt – 1 cup
• Coriander leaves – 2 bunches
• Mint leaves – 2 bunches
• Green chilies – 5 (sliced)
• Onions – 2
• Turmeric powder – 1 pinch
• Red chili powder – 1 tablespoon
• Salt to taste
Preparation method:
• In a blender add star anise, cloves, mace, nut mug, black pepper, bay leaves, shah jeera, cinnamon, cardamom and grind it to the fine powder, and keep aside in a bowl.
• Now take a large mixing bowl and add cleaned chicken, finely grinded masala powder, a tablespoon of red chili powder, salt to taste, a tablespoon of coriander powder, a teaspoon of cumin powder, a tablespoon of ginger- garlic paste, a cup of yogurt, a pinch of turmeric powder and lemon juice.
• Mix all the ingredients well and add 4 tablespoons of oil into the chicken mixture and mix it once again.
• Now keep the marinated chicken in a refrigerator for 4 hours.
• Now switch on the stove and heat a pan.
• Then add 2 tablespoons of oil, sliced onions and fry it well.
• Cover and cook the onions for a minute.
• Then open the lid and fry them until they change to golden color and transfer to a plate.
• Now wash the rice with water and soak it in the water for 30 minutes.
• In the mean, while switch on the stove and heated a pan then add water to the pan and heat it then add bay leaves, salt as per taste, a tablespoon of Shah- jeera and a teaspoon of ground masala powder.
• Then mix it well, add a teaspoon of oil and cover the pan for 2 minutes and bring water to boil.
• When the water starts boiling, add the soaked rice into it and mix it well and cover the pan for a minute.
• In the mean, while preparing a saffron mixture by adding a pinch of saffron into extreme hot milk and mix it well.
• Then open the lid and check the rice whether it is cooked or not.
• Cook the rice until it is three-fourth done.
• Now drain the water from the rice and rest the strained rice aside.
• In a separate heavy-bottomed pot or a baking dish transfer the marinade chicken.
• In this add fried onions, chopped coriander leaves, mint leaves and sliced green chilies and mix it well then spread the chicken mixture in the vessel.
• Finally, add a tablespoon of ghee which gives a good taste mix it well.
• Spread this mixture evenly.
• Then add half cooked rice on it as layers and spread evenly.
• Then again add fried onions, coriander leaves, mint leaves and 2tablespoons of ghee.
• Now add half glass of leftover water from the rice into this vessel.
• Then add saffron mixture on the rice.
• Now switch on the stove and place this vessel on it.
• Then prepare Maida or Chapatti dough and spread it around the edges of the vessel and close it such that the stream will not go out from the vessel.
• Then cover the vessel with a plate and put weight on the vessel it necessary.
• After 5minutes take the vessel from the stove and place dosa pan on the stove and then place the biryani vessel on dose pan.
• Adjust the flame to low.
• Cook it for 20 minutes and then switch off the stove.
• Allow it to cool for 5minutes.
• Then open the plate from the biryani vessel and mix it well.
• Transfer the biryani to a serving bowl.
Nutrition facts:
• Total Fat – 17g
• Sodium – 930mg
• Total Carbs – 48g
• Dietary Fibre – 3g
• Protein – 19g
