Wednesday, November 4, 2015

Homemade Chicken Biryani Recipe / Chicken Biryani Recipe / Quick & Easy Chicken Biryani


Homemade Chicken Biryani is a spicy and very very tasty biryani. Today i am going to show u simple and basic recipe even the beginners can learn it very easily. where marinated chicken cooked with spices, topped with semi cooked rice, layered with fried onions, chopped cilantro, mint leaves, fried cashews, saffron milk or orange food color and steam cooked with airtight lid to retain the aroma. Serve this Chicken biryani with Chicken gravy curry or Chicken fry, sliced onions with freshly squeezed lemon juice or Onion raita of your choice.

There are three versions in making chicken biryani.

First version is to cook rice and meat separately with necessary spices and layer the cooked chicken over the rice.

Second version is to cook all the ingredients together to make the biryani.

Third version is simple and basic recipe where marinated chicken cooked with spices, topped with semi cooked rice, layered with fried onions, chopped cilantro, mint leaves, fried cashews, saffron milk or orange food color and steam cooked with airtight lid to retain the aroma.

This version I have been making from years it gives very tasty and incredibly delicious. This is a simple method to make it at your home and even the beginners can make in this simple way by following step by step procedure in making chicken biryani.

My Family members and me too like the taste of the third version.
To get good result of chicken biryani, marinate the chicken for 1 or 2 hours or for best result by refrigerating the marinated chicken overnight.

Fried onions are one of the main ingredient in this recipe. You can even Pan Fry or shallow fry or deep fry the onions or even you can get from any Indian store. 

Serve this Chicken biryani with Chicken gravy curry or Chicken fry, sliced onions with freshly squeezed lemon juice or onion raita of your choice.




Author: Naga Harisha
Recipe Type: Main (Lunch/Dinner)
Cuisine: Indian
Serves: 2 to 3

Ingredients for Chicken Biryani:

  • Chicken - 1/2 Kg or 500 Grams
  • Onions - 1/2 Medium Sized finely chopped
  • Fried Onions - 1 Cup or 1 large onion
  • Green Chilies - 2 or adjust to your taste
  • Ginger & Garlic Paste - 3 Tsps
  • Cloves - 5
  • Cardamom Pods - 1
  • Bay leaf - 3 Medium Size
  • Anise star - 3
  • Cinnamon Stick (Dalchina Chekka)- 1' Size 2
  • Kapok Buds (Marati Moggu) - 2 medium Size
  • Javitri (Mace) - 3
  • Cumin Seeds - 1 Tsp
  • Fennel Seeds - 1 Tsp
  • Coriander Powder - 2 Tsp
  • Red Chili Powder - 2 Tsp or Adjust to your taste
  • Garam Masala Powder - 2 Tsp
  • Pepper Powder - 1/2 Tsp
  • Turmeric Powder - 1/2 Tsp
  • Salt - Adjust to your taste
  • Oil - 4 Tbsps
  • Saffron strands - 1/4 tsp soaked in 3 tbsps of warm milk or (pinch of orange food colour mixed in 3 tbsps of water).
  • Cashews - fist full or Fried cashews
  • Mint Leaves - Fistfull (Finely Chopped)
  • Coriander Leaves - Fist full (Finely Chopped)
  • Curd - 4 Tbsps
  • Lemon Juice - 2 Tbsps or (half of the small size lemon)

Ingredients to cook rice:

  • Rice - 3 Cups
  • Oil - 3 Tbsps
  • Bay Leaf - 1 Medium Size
  • Star Anise - 2
  • Cinnamon Stick - 1' Size
  • Cardamom pod - 1
  • Cloves - 5
  • Kopak Bud - 1 Medium
  • Javitri (Mace) - 1
  • Salt - 1 1/2 Tsp or adjust to your taste
  • Water - Required amount

Procedure for Chicken Biryani:

  • Clean the chicken well in water and drain out all the water, there should not be any water left in this chicken. 
  • Marinate the chicken by adding below ingredients:
Curd - 4 Tbsps
Lemon Juice - 2 Tbsps or (half of the small size lemon)
Red chili powder - 1 Tsp or Adjust to your taste
Coriander Powder - 1 Tsp
Ginger & Garlic Paste - 1 Tsp
Garam Masala Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Pepper Powder - 1/2 Tsp
Salt - 3/4 Tsp or Adjust to your taste
Mint Leaves - 1/2 of Fistfull (Finely Chopped)
Coriander Leaves - 1/2 of Fist full (Finely Chopped)
  • Mix it well, so that all the masala should nicely coat to this chicken. To get good result of chicken biryani,  marinate the chicken for 1 or 2 hours or for best result by refrigerating the marinated chicken overnight. 
  • Wash rice well in water and soak with enough water for at least half an hour.
  • Boil water in a heavy bottom vessel or in a pressure cooker or electric cooker. When the water starts to boil add ingredients to cook rice except water and cook the rice until 70 to 80% or 3/4 done. do remember the rice should not mash and drain out if excess water is left. set aside. 
  • In a wide heavy bottom pan, add oil or butter. Once the oil is nice and hot, add cumin seeds, fennel seeds, Cashews, add remaining masala ingredients cloves, anise star, cinnamon, Cardamom pod, Javitri (Mace), Bay Leaf and saute it for few seconds. As shown in the video.
  • Add Chopped green chilies, Chopped onions and cook until onions are transparent by adding pinch of salt.
  • Now add remaining coriander powder, Garam Masala Powder, Red chili powder, Turmeric powder, salt, Ginger & Garlic paste saute it for few seconds.
  • Now add marinated chicken. Mix is once and let 3/4 of the chicken is cooked on a medium flame. stir in between cooking. do remember, do not use the lid for the first few minutes. 
  • Now Layer 3/4 cooked chicken with 3/4 cooked rice evenly, topping with chopped cilantro, chopped mint leaves, fried onions, fried cashews, pour the saffron milk or orange food colour water. As shown in the video.
  • Cover with airtight lid and cook on very low flame for 15 minutes and after turning off the flame do not remove the lid immediately. let it sit for more 10 minutes.
  • Spicy and Tasty home made chicken biryani is ready to serve.
  • Serve this Chicken biryani with chicken gravy curry, sliced onions with freshly squeezed lemon juice or onion raita of your choice.

Note:
  • You can even adjust the spiciness according to your taste. The spiciness may vary depending on the type and the brand you use.
  • Chicken with bone is the best method for this recipe, if you are using boneless chicken then cook the chicken little less time.
  • If the fresh mint leaves is not available in market, you can even substitute with dry mint leaves always available in any Indian stores.
  • If you are not having airtight lid, you can even use dough to seal the edges with a thick plate.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)
                               
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