- To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden Brown . Drain them out on a paper towel, and set aside. Mix together all the ingredients under chicken marinade and marinate for at least two hours. When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly, Set this aside. Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a dutch oven, and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes. Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot.
Chicken biryani
#myrecipe
By Radha Nelanti
Mar, 2nd
621
Servings
4 persons
Cook Time
40 minutes
Ingredients
19
- 21
Ingredients
- Onion
- Oil
- Chicken
- Yogurt
- Tomato puree
- Red chilli powder
- Ginger garlic paste
- Turmeric powder
- Garam masala
- Onion
- Milk
- Saffron
- Salt
- Rice
- Water
- Bay leaf
- Cloves
- Cardamom
- Mint
- Corinader
- Ghee
