Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Hyderabadi Kachche Gosht Ki Chicken Biryani

Ingredients

For marination of  chicken

Chicken – 1 kg

Curd – 1 cups

Ginger garlic paste – 3 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – ½ tsp

Garam masala – 1 tsp

Mint and coriander leaves

Red chilli powder and salt as per taste

For rice

Bay leaf – 2

Shahi jeera – 1 tsp

Cloves – 5

Cardamom – 2

Black cardamom – 3

Cinnamon stick – 1 inch piece

Pepper corn – 12

Salt as per taste

Onions – 5 fried till golden brown in color.

Saffron soaked in milk

Mint and coriander leaves to garnish

Raisins  and nuts to garnish

Method

Clean and wash the chicken pieces.

Soak rice in water for half an hour.

First marinate the chicken and leave it aside for 3 to 4 hours at room temperature.

For rice

Take enough water in a pan, add all the whole masala, one teaspoon of oil (so that rice don’t stick to each other) and salt and leave it to boil,

When it starts boiling, add rice and cook till half done. Drain the water and keep aside.

In a big pan, spread half of these marinated chicken and then spread a layer of rice, add fried onions and saffron soaked in milk along with mint and coriander leaves, then again spread a layer of marinated mutton and then layer of rice, then top it with fried onions and saffron soaked in milk, few mint and coriander leaves  and raisins and cashewnuts and cover and seal the lid with a dough. Cook on a high flame for 5 minutes and then switch to low flame and leave it to cook slowly on a low flame for another 45 minutes. Keep a tawa under the pan.

When done, serve hot with raita.

Chicken Biryani

Ingredients

Chicken – 1 kg

Rice – 750 gm

Onion – 250 gm

Yoghurt – 250 gm

Garlic  garlic paste – 1 tbl.sp
Bay leaf - 1

Cloves – 8

Cinnamon – 1 inch piece

Egg – 4

Sliced almonds – 2 tbl.sp

Raisins – 1 tbl.sp

Kewra essence – 2 tbl.sp

Saffron soaked in milk

Ghee – 250 gm

Salt and red chilli powder and green chilli as per taste

Mint and corriander leaves

Make a powder of

Pepper corns – 8

Coriander powder – 1 tbl.sp

Black cardamom - 2

Shahi jeera – 1 tsp’

Cumin seed – 1 tsp
star aniseed - 1
mace - 1
poppy seed - 1 tsp
bay leaf - 1
green cardamom - 2

Method

Cut chicken into medium size pieces. Finely slice onions. Fry onions till brown in colour, remove on a tissue paper. When it becomes crispy, take half of the onions and blend it finely.

Soak rice in water for half an hour.
Roast the whole garam masala and then blend it to a fine powder.

Boil egg.

In the same oil, add bay leaf, cloves and cinnamon and then add chicken pieces and cook on a low flame for few minutes. Then add salt and yoghurt and mix well and cook for 2 minutes. Then add ginger garlic paste and powdered garam masala and stir fry till the oil separates from the masala.

Then add  half of the onions and red chilli powder and green chilli  and sprinkle little water.

Boil rice in water, when it is half cooked, remove from fire. Strain the water.

In a pan, first spread a layer of rice, then spread chicken masala on top, then again spread rice on it and then chicken masala  and then again rice.

Cut round slice of eggs, fry raisins and almond slices in ghee.

Spread this round slices of eggs, remaining fried onions, mint and corriander leaves, raisins, almond, sprinkle saffron water and kewra essence and cook on a slow flame till the rice is cooked well.

Chicken Biryani-2

Chicken Biryani Recipe

Chicken Biryani

Ingredients

Chicken – 1 kg

Rice – 750 gm

Yoghurt – 250 gm

Ginger and garlic paste – 1 ½ tbl.sp

Onion – 250 gm

Turmeric – 1 tsp

Black pepper – 8

Cloves – 8

Coriander powder – 1 tsp

Cinnamon – 1 inch piece

Shahi jeera or  black cumin seed – 1 tsp

Cumin seed white – 1 tsp

Black cardamom - 4

Eggs – 4

Almonds – 50 gm

Raisins – 50 gm

Kewra essence – 2 tsp

Kesar – 1 tsp

Oil or ghee – 250 gm

Salt, chilli as per taste

Coriander leaves and mint leaves – 1 cup

Method

Clean and wash chicken and cut into medium or big pieces as required.  Wash and soak rice in water for half an hour. Boil egg and cut in round pieces. Soak almond in water for 2 to 3 hours and then slice it. Fry raisins in ghee or butter.

Chop onions and fry in oil till golden brown. Allow it to cool. When cool, make a paste of it. Except cloves and cinnamon, grind all the spices to a fine powder.

Heat oil and add cloves and cinnamon to it then add chicken pieces and let it cook. Add salt and yogurt to it, and then add ginger garlic paste, spices powder, coriander powder and turmeric. Cook on a low flame, and then add onion paste and chilli. Keep on stirring it in between and when the gravy gets dried up, add little water to it.

In another vessel, keep water for boiling; add mint leaves, salt, spice powder or whole cardamom 2, cinnamon 1 and cloves 4 to it and 1 tsp of oil, to prevent rice from sticking.

When the water starts boiling, add rice to it and let it cook, till it is half cooked. Remove from fire. Put this rice in a strainer to remove excess water. Spread little rice in a vessel, then on it make a layer of chicken pieces and masala on it, then again a layer of rice and then a layer of chicken masala. In the end add coriander and mint leaves to it and also kesar and kewra essence.

Keep this biryani on top of a flat pan and let it cook for few minutes on a low flame. Cover the lid tightly. When cooked, add round pieces of egg, sliced almonds and fried raisins to it.