Chicken Biryani Recipe - This delectable chicken biryani gets ready in a jiffy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless chicken(हड्डी रहित चिकन), Basmati rice(बासमती चावल)

Cuisine : Hyderabadi

Course : Main Course_Chicken

Chicken Biryani

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Biryani checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Butter Chicken , Shanghai Chicken . You can also find more Main Course_Chicken recipes like Dabba Chicken, Grilled Stuffed Chicken Breast , Puransingh Chicken Curry, Lemon & Coriander Chicken. Or try out these recipes from Hyderabadi Cuisine like Bohri Khichdi, Simple Spicy Alu, Lotus Seed Kheer, Murgh Kheema Pulao.

Chicken Biryani Recipe - How to make Chicken Biryani

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Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Boneless chicken 600 grams

  • Basmati rice 1 1/2 cups

  • Oil to deep fry3 tablespoons

  • Cinnamon 1 inch stick

  • Bay leaves 2

  • Cloves 5-6

  • Cumin seeds 1 teaspoon

  • Green cardamoms 3-4

  • Onions sliced2 medium

  • Green chillies slit3

  • Turmeric powder 1/4 teaspoon

  • Tomatoes chopped2 medium

  • Salt to taste

  • Ginger paste 3/4 teaspoon

  • Garlic paste 3/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Thick yogurt 1 cup

  • Onions sliced and fried brown3 medium

  • Garam masala powder 1/2 teaspoon

  • Ginger cut into thin strips1 inch piece

  • Fresh mint leaves torn a few

  • Fresh coriander leaves torn a few

  • Milk 1/2 cup

  • Rose water a few drops

  • Eggs boiled and sliced4

Method

Step 1

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a Wonderchef Granite Wok, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

Step 2

Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.

Step 3

Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.

Step 4

Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

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