How to Prepare Restaurant-Style Chicken Biryani at Home?

How to make Chicken Biryani?

Not sure what to cook for dinner?  Try easy and delicious chicken biryani recipe and treat your family with a scrumptious meal.

Biryani is a celebration of all the greatness about Indian cuisine – an aroma that stimulates all your senses, the appealing colours, the fluffy rice and the addictive flavours.  If you hard-core Chicken Biryani lover and want to recreate it exactly like the one who devoured in restaurants, try out this easy recipe.

  • Serving: 5 person
  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour
  • Total Time: 2 hours 30 minutes

Ingredients

  • Boiled basmati rice – 600 gm
  • Minced mint leaves – 4 tbsp
  • Salt to taste
  • Coriander powder – 2 tsp
  • Garlic paste – 1 tbsp
  • Tomato puree – 2 tbsp
  • Thinly sliced onion – 400 gm
  • Green cardamom – 8 No.
  • Milk – 1 tbsp
  • Chicken thighs – 1 kg
  • Garam masala powder – 1 tsp
  • Saffron – 2 strands
  • Ginger paste – 1 tbsp
  • Slit green chilli – 4 No.
  • Chopped tomato – 320 gm
  • Cumin seeds – 2 tsp
  • Cooking oil – 6 tbsp

For Marination

  • Chilli powder – 1/2 tsp
  • Greek yogurt – 6 tbsp
  • Turmeric powder – 1 tsp

Instructions

How to Prepare Marinade

1.Take a large bowl, add Greek yogurt, turmeric, chilli powder and salt. Mix everything well. Now add the chicken thighs in the mixture.

2.Rub the mixture properly to cover the chicken thigh in the marinade. Keep it aside for half an hour, so the mixture gets absorbed in the chicken.

3.Meanwhile, soak the saffron strands in the milk and keep it aside.

How to Prepare Chicken curry?

4.Pour the cooking oil in a thick bottomed and deep pan. Once the oil is heated, add cumin seeds, green cardamom and saute it for about 2 minutes.

5.Tips: Heat the oil on the medium flame. Overheated oil will make the cumin and cardamom lose its aroma.

6.Add sliced onion and fry for about 2-3 minutes. When the onion starts turning golden brown, add tomatoes and tomato puree. Saute it for another 5 minutes.

7.Now add slit green chillies to the mixture and ginger-garlic paste. Saute the mixture for another minute.

8.Add coriander powder and cook the mix on medium-low flame. When the oil starts to leave the sides, add the marinated chicken and stir well to make sure the ingredients absorb the juices properly.

9.Turn the flame to medium again and cook it through for about 5-7 minutes. Now turn the flame to low heat and cover the vessel with a lid. Let the curry simmer for 5 minutes.

10.Make sure you stir the chicken during the entire process to avoid getting it to stick to the bottom. Add little water, if you find the consistency too thick.

11.Now take another deep vessel. Turn off the flame and transfer half of the chicken curry to the vessel. Layer it up with half of the boiled rice, sprinkle milk soaked saffron along with garam masala, mint and fresh coriander leaves.

12.Make another layer of chicken curry and boiled rice. Cover the vessel and seal it with dough. Let the chicken and rice cooked for 5 minutes on low flame.

13.Transfer the biryani in the serving bowl. Enjoy it with raita.

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