Chicken Biryani



Fixings:
  • Chicken-1Kg (Large parts with bones)
  • Basmati Rice-650 GMS (3.5 US cup measure)

For Cooking Chicken:

  • Onions,sliced-400 GMS (around 5 mediums assessed onions)
  • Ginger Garlic Paste-2 table spoon
  • Green Chilies, cut 6 numbers
  • Coriander Leaves, Chopped-! Cup
  • Mint Leaves, divided 1 cup (0.24 l)
  • Whisked curd-1 cup (-0.24 l)
  • Moment Biryani masala-5 table spoon

For Cooking Rice:

  • shahjeera-1/2 table spoon
  • Green cardamon-4
  • Cloves-4
  • Cinnamon-2 pieces
  • Water to warm up the rice-around 2.5 liters
  • Mint Leaves-around 10-15 Leaves

Availability:

  • Clean and wash the Chicken pieces. Channel the water or wipe off.
  • Cut the onions, and tomatoes. Cut 6 green chilies.
  • Divide 1 cup (0.24 l) coriander Leaves and 1 cup (0.24 l) mint.
  • Whisk the yogurt and put in a sheltered spot.
  • Wash and douse the Basmati Rice for 30 minutes

Strategy:

To Cook the Chicken:

  • Warmth 6 table spoon oil in an impressive base dish and join the cut onions.
  • Fry on high warmth for around 12 minutes till the onions are light down.
  • Consolidate the ginger garlic glue and fry on low warmth for 2 minutes.
  • Before long join the chicken pieces, blend and fry on high warmth for 2-3 minutes.
  • Join the second Biryani Masala, blend and fry on medium warmth for 3 minutes in the wake of including a sprinkle of water.
  • Second Biryani Masala by and large contains salt, thus salt is avoided while cooking the chicken in this condition. Do check if the biryani masala you are utilizing has salt in it.
  • Before long join the cut tomatoes, blend it well and cook on medium to low warmth for 4-5 minutes till delicate.
  • Keep the gleam on low and join the whisked curd/yogurt. Give a blend and a brief timeframe later consolidate the partitioned coriander, and mint leaves.
  • Cook on low warmth for 2 minutes till oil isolates.
  • Spread and cook on low warmth for around 20-25 minutes till chicken is delicate. Evacuate top following 10 minutes, give a blend and close the top once more.
  • Disappear any overabundance water to get a thick sauce.

To Cook Rice:


  • Take one all the more overpowering base skillet and incorporate around 2.5 liters of water. Spot it on high warmth.
  • You may recollect the water for which rich was retained these 2.5 liters for improved flavor and taste.
  • At the point, when the water starts to air pocket or air pocket, incorporate shajeera-1/2 table spoon, Green cardamom-4, Cloves-4, Cinnamon-2 pieces and salt-2&1/2 table spoon.
  • Blend it well to deteriorate the salt completely. The water must be sharp.
  • At the point, when the water starts percolating, incorporate the focused on basmati rice and blend it well.
  • Continue gurgling it on high warmth, blending barely any events delicately not to break the rice.
  • Following 8-9 minutes when the basmati rich is about done remove it from warmth and strain the water. Put it in a protected spot.

Layering the rice and cooked chicken:

  • Take a staggering base skillet and spread an enormous part of the cooked rice as the fundamental layer.
  • Directly spread the cooked chicken with sauce on top of the rice reliably as showed up in the video.
  • Next, spread the equality rice as the top layer.
  • Sprinkle some mint leaves on top of the rice. Close the spread and cook on low warmth for 7-8 minutes.
  • Grant it to rest for around 30 minutes.
  • At the point, when you open the spread, mix the chicken and rice similarly.
  • Serve the biryani with plate of blended greens.