How to make CHICKEN BIRYANI -
A delectable and flavourful chicken biryani recipe, perfect for dinner parties and get-togethers.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Chicken (चिकन)
Cuisine : Indian
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Chicken Haleem Achari Murgh - SK Khazana Koyla Butter Chicken Thai Rice Bowl
CHICKEN BIRYANI Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for CHICKEN BIRYANI Recipe
Basmati rice ,soaked for 30 minutes and drained 1 1/2 cups
Chicken cut into 2 inch pieces on the bone 750 grams
Bay leaves 2
Cloves 5-6
Black peppercorns 8-10
Black cardamoms 2
Green cardamoms 6-7
Salt to taste
Ghee 2 tablespoons
Cinnamon 1 inch stick
Caraway seeds (shahi jeera) 1 teaspoon
Green chillies ,slit 2-3
Onions ,sliced 2 medium
Ginger-garlic paste 1 tablespoon
Biryani masala 1 tablespoon
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Fried onions 1/2 cup
Yogurt 1/2 cup
coriander leaves , chopped 3 tablespoons
Mint leaves , chopped 3 tablespoons
Screw pine (kewda) water 2 teaspoons
Fresh cream-butter mixture 3-4 tablespoons
Saffron water for drizzling
Whole wheat flour (atta) dough as required
Fresh mint sprigs to garnish
Method
Step 1
Heat 5 cups water in a deep non-stick pan. Add bay leaves, 5-6 cloves, 5-6 peppercorns, black cardamom and 3-4 green cardamoms and bring the water to boil.
Step 2
Add salt and mix. Add rice, mix and cook till rice is ¾ done. Strain in a colander.
Step 3
Heat 2 tablespoons ghee in another deep non-stick pan. Add remaining green cardamoms, peppercorns, cloves, caraway seeds and cinnamon and sauté till fragrant.
Step 4
Add green chillies and sauté. Add sliced onions and sauté till translucent. Add ginger-garlic paste and sauté for 1 minute.
Step 5
Add chicken pieces, biryani masala and salt, mix, cover and cook for 4-5 minutes.
Step 6
Add coriander powder, turmeric powder and chilli powder, mix and cook for 1 minute.
Step 7
Add ¾ of fried onions, yogurt, 2 tablespoons coriander leaves and 2 tablespoons mint leaves, mix, cover and cook till chicken is ½ done.
Step 8
Add screwpine water, mix and cook till chicken is ¾ done. Adjust salt and mix.
Step 9
Spread cooked rice on top of chicken mixture, drizzle cream-butter mixture, saffron water.
Step 10
Spread remaining coriander leaves, remaining mint leaves and remaining fried onions on top, cover the lid sealed with wheat dough and cook on low heat for 10-15 minutes.
Step 11
Serve hot garnished with mint sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
