Ingredients used in Chicken Biryani Restaurant Style:
- Turmeric powder – 1/4 teaspoon.
- Salt – to taste.
- Ginger garlic paste – 1 tablespoon.
- Cumin powder – 1 tea spoon.
- Coriander powder – 1 tablespoon.
- Red chili powder – 2 tablespoons.
- Golden fried onions – 1/2 cup.
- Maze – 2 numbers.
- Peppercorns – 1/2 teaspoon.
- Biryani phool – 1 teaspoon.
- Shahi jeera – 1 teaspoon.
- Cardamom – 9 numbers.
- Cloves – 10 numbers.
- Cinnamon sticks – 2 numbers.
- Star anise – 2 numbers.
- Bay leaf – 2 numbers.
- Basmati rice – 400 grams.
- Chicken – 1000 grams.
- Yogurt – 1 cup.
- Coriander leaves (chopped) – 1 bunch.
- Mint leaves(chopped) or 1 cup – 1 bunch.
- Green chilies (chopped) – 5 numbers.
- Oil – 1 cup.
- Lime juice – 2 tablespoons.
- Saffron – 1 pinch.
- Ghee(optional) – 1 tablespoon.
- Rose water – 1 teaspoon.
- Kewra water – 1 teaspoon.
Method:
- First, make a powder of all the spices (cardamom, cloves, cinnamon stick, star anise, bay leaf, biryani phool, shah jeera, maze) .
- In a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
- Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
- Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 75 % done.
- Then in another pan, add a layer of marinated chicken andadd this layer of rice.
- Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
- First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
- After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
