7.12.

2018 Chicken Biryani Recipe | Chicken Biryani Homemade Recipe | How to Make Chicken Biryani

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Chicken Biryani Recipe
by TNN
Updated : Dec 7, 2018, 11:00 IST

TOTAL TIME PREP TIME CALORIES

1h 20 m 560

made with uncooked meat takes

longer to cook. Garam Masala and
Saffron are two important
ingredients that impart that special
taste to your Biryani. If you love
Chicken Biryani and want to make
Print it exactly like it is prepared in

Ingredients of Chicken Biryani 5 Servings

- 600 gm boiled basmati rice - 1 kilograms chicken thighs

- 4 tablespoon minced mint leaves - 1 teaspoon garam masala powder

- salt as required - 2 pinches saffron

- 2 teaspoon coriander powder - 1 tablespoon ginger paste

- 1 tablespoon garlic paste - 4 sliced & slit green chilli

- 2 tablespoon tomato puree - 320 gm chopped tomato

- 400 gm thinly sliced white onion - 2 teaspoon cumin seeds

- 8 green cardamom - 6 tablespoon refined oil

- 1 tablespoon milk

For Marination

- 1/2 teaspoon chilli powder - 1 teaspoon powdered turmeric

- 6 tablespoon plain greek yogurt

How to make Chicken Biryani

Step 1
First, in order to marinate the chicken, take a large bowl, put Greek
yogurt, turmeric, chili powder along with salt as per your taste in a small
bowl. Mix it well using a spoon and then, add the chicken thighs in the
mixture and rub with this mixture. Keep aside for about 20-30 minutes,
so that the yogurt mixture is properly absorbed by the chicken. Also,
soak saffron in the milk to make saffron milk and keep aside.

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7.12.2018 Chicken Biryani Recipe | Chicken Biryani Homemade Recipe | How to Make Chicken Biryani
Step 2
In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on
medium flame. Add cumin seeds and green cardamom in it and saute for
about 2 minutes. Once done, immediately add the sliced onion and fry
for 2-3 minutes straight. Make sure you don't burn it, so when the onion
starts to get brown in color, add tomatoes and tomato puree and fry for
another 5 minutes.

Step 3
Next, add the slit green chilies to the mixture along with ginger-garlic
paste, frying the mixture yet again for a minute. Then, add coriander
powder and turn the flame to medium-low while stirring and cooking the
masala. Quickly, add the marinated chicken and mix for a while so that
the ingredients absorb the juices properly.

Step 4
Turn the flame to medium again and heat-through for about 5-6 minutes
only to turn it over to low heat. Cover with a lid and let simmer for 5
minutes. Make sure to keep stirring during the entire process, else the
chicken might stick to the bottom, eventually ending up burnt. You can
add little water, if you find the consistency too thick.

Step 5
Once done, turn off the flame and add half of the boiled rice in the pan
and keep the rest aside until required. Sprinkle milk soaked saffron
along with garam masala, mint and coriander leaves. Put the remaining
rice over this layer and garnish with the same mentioned four
ingredients.

Step 6
Lastly, cover the lid, turn the flame to low medium and let the rice cook
for about 5 minutes. Once done, put it off and let the biryani stay
covered for about another 10 minutes. Serve hot, along with raita or any
chutney of your choice.

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Keema Biryani
by TNN Aug 29, 2016, 04.18PM IST

TOTAL TIME PREP TIME CALORIES

75 m 15 m 551

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7.12.2018 Chicken Biryani Recipe | Chicken Biryani Homemade Recipe | How to Make Chicken Biryani
Made with rice, spices and chicken,
Keema Biryani is a one-pot dish that
is often served with shorba (gravy)
and raita. It's is a delicious North
Indian recipe which is rich in flavor.
You can make this biryani recipe on
occasions like anniversaries and pot
Print
l k Thi i k i di h l

INGREDIENTS 6 Servings

- 350 gm basmati rice - 400 gm minced chicken

- 3 tablespoon yoghurt (curd) - 1 large onion

- 1 teaspoon ginger paste - 1 teaspoon garlic paste

- 100 gm ghee - 1/2 cup milk

- 1 teaspoon saffron - 1 1/2 piece cinnamon

- 3 black cardamom - 4 clove

- 1 teaspoon red chilli powder - 1 cup chicken stock

- 1 tablespoon lime juice - salt as required

How to make Keema Biryani

Step 1
Cook the rice in salted water till it is just half done. Drain out the water and keep aside. Mix the
saffron in milk and keep aside.

Step 2
Heat ghee in a kadhai over moderate flame and add the chopped onions. Fry the onions till they
turn translucent.

Step 3
Now, add the whole spices and allow them to splutter. Mix in the minced meat and the ginger-
garlic paste. Fry for 6-7 minutes over a medium heat. Add salt to taste. Remember that you have
added salt in your rice too.

Step 4
Once the keema is nicely fried and a fine aroma arises, mix in the curd and red chilli powder and
continue to cook over a low heat for another 3-4 minutes. It may take a little longer as you need
to ensure that the keema is cooked completely and the raw taste is gone.

Step 5
Put off the flame and keep aside.Take an oven-proof dish with a lid and place a portion of the
half-cooked rice at the bottom of the baking dish.

Step 6
Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the
quantity of lime juice. Cover with another portion of rice and repeat the layers for the keema, lime
juice and saffron. Top up with the remaining rice. Pour the chicken stock over the layered biryani.

Step 7
Seal the top with the lid or with foil and bake in an oven at low temperature for 15 minutes. You
can also put the layers in a deep pan and then cover the lid and cook on low flame. Serve hot!

Related Videos
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7.12.2018 Chicken Biryani Recipe | Chicken Biryani Homemade Recipe | How to Make Chicken Biryani

How to make
Hyderabadi How to make How to make
Chicken Dum Ambur Mutton Butter Chicken How
 Biryani  Biryani  Curry  Dah

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