SIMPLE CHICKEN BIRYANI WITH BIRYANI MASALA | EASY CHICKEN BIRYANI RECIPE FOR BEGINNERS
Spice Eats Chicken Biryani | Chicken Biryani Recipe | Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | How To Make Chicken Biryani | Easy Chicken Biryani Recipe
Ingredients for Chicken Biryani:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken, large pieces with bones- 1 kg
Basmati Rice- 750 gms
FOR CHICKEN:
Tempering:
Shah Jeera - 3/4 tsp
Green Cardamom- 4
Cloves-4
Cinnamon-3
Spice Powders:
Biryani Masala powder (readymade)- 5 tsp
Red Chilli Powder- 2 tsp
Turmeric Powder- 1/4 tsp
Other Ingredients:
Salt- 1 tsp (check salt in Biryani Masala and then add the salt)
Fried Onions- made from 5 medium onions
Ginger Garlic paste- 2 tbsp
Green Chillies, finely chopped- 3-4
Coriander Leaves, chopped- 2-3 tbsp
Whisked curd/yogurt- 150 ml
Oil- 4 tbsp
FOR COOKING RICE:
Whole Spices:
Green Cardamom- 4
Cloves-4
Cinnamon- 2
Shahjeera - 1 tsp
Other Ingredients:
Salt- 2.5 tbsp (tablespoon)
Water - 2.5 litre
Ghee- 1 tbsp
FOR LAYERING BIRYANI:
Ghee- 1 tbsp + 2 tbsp (after layering)
Fried Onions - 2 tbsp (fried earlier)
Saffron soaked in 1/2 tea cup hot milk
Process :
COOK CHICKEN:
Heat oil in a curry pan and add the tempering.
Give a stir and then add chicken. Give a mix for 2 mins on high heat and then add the ginger garlic paste & finely chopped green chillies.
Give a mix and keep frying on high heat for 2 mins.
Reduce heat to medium and continue to fry for 3 mins.
Now add 6 tsp of the Bombay Biryani Masala, the other Spice Powders and salt (1-1.5 tsp depending on salt in the readymade Biryani Masala).
Mix and fry on medium heat for 5-6 mins.
Continue to fry on low heat for 2 mins.
Now switch off heat and then first add the crushed fried onions (from 3 medium onions) and also slowly add the whisked curd/yogurt.
Mix well and switch on heat on low. Mix and cook on low heat for 2-3 mins till oil separates.
Now, cover & cook on low heat for around 10 mins till chicken is cooked. (You can add 50 ml water while cooking if the curd has totally dried up)
Now add the finely chopped coriander leaves, mix and switch off heat.
COOK RICE:
Boil 2.5 litre water in a rice pot and add the whole spices, salt and ghee.
Once the water comes to a boil, add the soaked rice.
Cook on high heat for 6 mins stirring a few times. Switch off heat after that
LAYER BIRYANI:
Take another rice pot and brush it with ghee.
Take out the boiled rice with a ladle to strain the water and layer it. Continue to layer half of the 90% cooked rice and then arrange the cooked chicken .
Layer the balance rice on top.
Now sprinkle the ghee, saffron milk, fried onions
Seal with the foil and close the lid.
Place on the flame/heat on low heat for 8 mins.
Switch off and allow to rest for at least 30-60 mins before serving.
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