@Maryzkitchen
best biryani recipe #biryani #chicken #rice #viral #trending #youtubeshorts #shorts
INGREDIENTS
Chicken with bones β 700 grms
Curd β Β½ cup
Potato medium size cubes β 1 big
Aged basmati Rice β 400 grms
Oil + ghee β 4 to 5 tbsp
Thinly sliced onion β 4
Whole garam masala β few [ 1 star anise + 3 cardamom + 1 black cardamom + 4 cloves + 1 inch cinnamon + 1 tsp shahi jeera + 1 bay leaf
Ginger garlic paste β 2 tbsp
Onion finely chopped β 2 big
Chilli powder β 2 tsp or as per taste
Coriander powder β 3 tsp
Turmeric powder β Β½ tsp
Garam masala β 1 tsp
Jeera pwdr β Β½ tsp
Green chilli slit β 2
Coriander leaves + mint leaves β 1 cup
Pinch of saffron soaked in ΒΌ 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 mixβ¦
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
NOTEΒ β you should add more salt to the water. If you taste that water, it should be as salty as seawater.Β
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 ΒΌ 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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INGREDIENTS
Chicken with bones β 700 grms
Curd β Β½ cup
Potato medium size cubes β 1 big
Aged basmati Rice β 400 grms
Oil + ghee β 4 to 5 tbsp
Thinly sliced onion β 4
Whole garam masala β few [ 1 star anise + 3 cardamom + 1 black cardamom + 4 cloves + 1 inch cinnamon + 1 tsp shahi jeera + 1 bay leaf
Ginger garlic paste β 2 tbsp
Onion finely chopped β 2 big
Chilli powder β 2 tsp or as per taste
Coriander powder β 3 tsp
Turmeric powder β Β½ tsp
Garam masala β 1 tsp
Jeera pwdr β Β½ tsp
Green chilli slit β 2
Coriander leaves + mint leaves β 1 cup
Pinch of saffron soaked in ΒΌ 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 mixβ¦
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
NOTEΒ β you should add more salt to the water. If you taste that water, it should be as salty as seawater.Β
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 ΒΌ 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
Mouthwatering