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👌 best biryani recipe #biryani #chicken #rice #viral #trending #youtubeshorts #shorts

Byamazingfoodstv


@Maryzkitchen

best biryani recipe #biryani #chicken #rice #viral #trending #youtubeshorts #shorts

INGREDIENTS

Chicken with bones – 700 grms
Curd – ½ cup
Potato medium size cubes – 1 big
Aged basmati Rice – 400 grms
Oil + ghee – 4 to 5 tbsp
Thinly sliced onion – 4
Whole garam masala – few [ 1 star anise + 3 cardamom + 1 black cardamom + 4 cloves + 1 inch cinnamon + 1 tsp shahi jeera + 1 bay leaf
Ginger garlic paste – 2 tbsp
Onion finely chopped – 2 big
Chilli powder – 2 tsp or as per taste
Coriander powder – 3 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Jeera pwdr – ½ tsp
Green chilli slit – 2
Coriander leaves + mint leaves – 1 cup
Pinch of saffron soaked in ¼ cup hot milk
METHOD

CHICKEN GRAVY

Marinate chicken with curd and keep aside for minimum

Heat ghee + oil crackle few whole garam masala.

Add the onions and caramelise it

Remove half and keep aside.

Stir fry 2 tbsp ginger garlic paste..

Add tomato + salt and stir fry till soft.

Add chilli powder ,coriander pwdr , turmeric , garam masala jeera pwdr and stir fry for a min .

Add chicken + potato and stir fry for 2 to 3 mins.

Cover and cook for 10 mins.

Add coriander leaves mint leaves green chilli and give a mix…

Off the flame..

FOR RICE

Wash rice at least 2 to 3 times and soak basmati rice for at least 30 mins.

Bring 8 TO 10 cups of water with salt + 2 bayleaf + 2 inch cinnamon + 2 cardamom + 2 clove to boil

NOTE – you should add more salt to the water. If you taste that water, it should be as salty as seawater. 

Once it boils, add in the drained rice and give a mix .

Bring to a boil, after the first boil just cook for 5 mins .

Drain it in a colander .

Keep ¼ cup of the rice water aside .

LAYERING

Layer the chicken gravy in a big broad pan .

Layer the rice evenly .

Sprinkle fried onions ,

Sprinkle the saffron milk all over .

Drizzle the rice water evenly .

Drizzle 1 or 2 tbsp ghee also.

Cover the pot with a foil or moist towel

Place a tight lid .keep a heavy object on top to avoid steam from escaping .

Heat a tawa and place the biryani pot on it .

Cook on low flame for 20 mins .

Once done rest it for minimum 30 mins. After 30 minutes, mix from the bottom and serve with cool Raita

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  1. INGREDIENTS

    Chicken with bones – 700 grms
    Curd – ½ cup
    Potato medium size cubes – 1 big
    Aged basmati Rice – 400 grms
    Oil + ghee – 4 to 5 tbsp
    Thinly sliced onion – 4
    Whole garam masala – few [ 1 star anise + 3 cardamom + 1 black cardamom + 4 cloves + 1 inch cinnamon + 1 tsp shahi jeera + 1 bay leaf
    Ginger garlic paste – 2 tbsp
    Onion finely chopped – 2 big
    Chilli powder – 2 tsp or as per taste
    Coriander powder – 3 tsp
    Turmeric powder – ½ tsp
    Garam masala – 1 tsp
    Jeera pwdr – ½ tsp
    Green chilli slit – 2
    Coriander leaves + mint leaves – 1 cup
    Pinch of saffron soaked in ¼ cup hot milk
    METHOD

    CHICKEN GRAVY

    Marinate chicken with curd and keep aside for minimum

    Heat ghee + oil crackle few whole garam masala.

    Add the onions and caramelise it

    Remove half and keep aside.

    Stir fry 2 tbsp ginger garlic paste..

    Add tomato + salt and stir fry till soft.

    Add chilli powder ,coriander pwdr , turmeric , garam masala jeera pwdr and stir fry for a min .

    Add chicken + potato and stir fry for 2 to 3 mins.

    Cover and cook for 10 mins.

    Add coriander leaves mint leaves green chilli and give a mix…

    Off the flame..

    FOR RICE

    Wash rice at least 2 to 3 times and soak basmati rice for at least 30 mins.

    Bring 8 TO 10 cups of water with salt + 2 bayleaf + 2 inch cinnamon + 2 cardamom + 2 clove to boil

    NOTE – you should add more salt to the water. If you taste that water, it should be as salty as seawater. 

    Once it boils, add in the drained rice and give a mix .

    Bring to a boil, after the first boil just cook for 5 mins .

    Drain it in a colander .

    Keep ¼ cup of the rice water aside .

    LAYERING

    Layer the chicken gravy in a big broad pan .

    Layer the rice evenly .

    Sprinkle fried onions ,

    Sprinkle the saffron milk all over .

    Drizzle the rice water evenly .

    Drizzle 1 or 2 tbsp ghee also.

    Cover the pot with a foil or moist towel

    Place a tight lid .keep a heavy object on top to avoid steam from escaping .

    Heat a tawa and place the biryani pot on it .

    Cook on low flame for 20 mins .

    Once done rest it for minimum 30 mins. After 30 minutes, mix from the bottom and serve with cool Raita

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