Treat your loved ones with some delicious Chicken Biryani! An easy to make preparation, give it a try and I’m sure it will tickle your loved ones taste buds.

Ingredients for Chicken Biryani:

For Making Rice:
Long Grain Basmati Rice – 3 Cups
Salt – ½ Tbsp
Water – 10 Cups
Bay Leaf – 1 nos
Cinnamon – ½ Inch piece
Cloves – 5 nos
Black Peppercorns – 10 nos
Cardamom – 2 nos

For Making Chicken Gravy:
Chicken – 2 Lbs
Onion – 1 Big sliced
Tomato – 1 sliced
Cilantro – 1 Cup chopped
Mint leaves – 1 Cup chopped
Bay Leaf – 1 nos
Cinnamon – ½ Inch piece
Cloves – 5 nos
Black Peppercorns – 10 nos
Cardamom – 2 nos
Ginger Garlic Paste – 3 Tbsp
Kashmiri Red Chilli Powder – ½ Tbsp
Coriander-Cumin Powder – ½ Tbsp
Turmeric – ¼ Tsp
Garam Masala Powder – ½ Tsp
Biryani Masala – 1 ½ Tbsp
Oil – ½ Cup
Saffron – A pinch dissolved in 2 Tbsp Warm Milk
Ghee – 2 Tbsp
Salt – ½ Tbsp
Yoghurt – ¼ Cup

Method:

1. Let’s start with making Rice. Heat water until it boils on high heat.
2. Now add washed rice to the water, add Whole Spices & Salt.
3. High heat until water comes to a boil & then medium heat until the rice is parboiled.
4. Drain the Rice and its ready! Keep aside.
5. Let’s make the Chicken Gravy now.
6. Heat oil + 1 Tbsp Ghee on high heat. Add sliced onions and fry until golden brown.
7. Drain ¾ of the fried onions on a paper towel, we will need this for garnish later.
8. To the rest ¼ fried onions, add whole spices and stir quickly.
9. Now add Ginger Garlic paste and stir for a minute.
10. Add Chicken pieces and sauté well, approximately 8-10 minutes.
11. Add Kashmiri Red Chilli Powder, Coriander-Cumin Powder, Turmeric Powder, Garam Masala, Biryani Masala & Salt. Stir for a minute.
12. Now add sliced tomato, stir around.
13. Add Yoghurt & cook for 5-7 minutes.
14. Add ½ the chopped Cilantro & ½ the chopped Mint leaves & cook for 4-5 minutes. The Chicken gravy is ready!
15. Now let’s layer the Biryani.
16. Add ½ the parboiled rice to the Chicken gravy; reduce the flame to low heat.
17. Add chopped Cilantro, chopped Mint leaves & fried onions.
18. Layer the remaining parboiled rice, add chopped Cilantro, chopped Mint leaves & fried onions.
19. Drizzle some Saffron mixed with Warm Milk over the rice; this gives the Biryani a nice color.
20. Cover the Pot, seal the Biryani with dough. Place the Biryani pot on a hot Tawa/Griddle, simmer on low heat for about 15-20 minutes.
21. Remove the dough seal carefully.
22. Serve hot with some lemon wedges!

Happy Cooking! ☺