Chicken Biryani
Chicken Biryani is a popular and flavorful rice dish that originated in the Indian subcontinent but has gained immense popularity worldwide, including in Bangladesh. It is a rich and aromatic one-pot dish made with basmati rice, tender chicken pieces, and a blend of spices.
Chicken Biryani is a complete meal on its own, enjoyed with raita (yogurt sauce), salad, or a side of your choice. It is a favorite dish served during special occasions, family gatherings, and festivities, as it brings people together to savor the delicious flavors and fragrant rice.
Contributors Bio
I used to cook since my HSC time.But it has increased during the pandomic.It’s become my passion and my love day by day.I love to cook and feed everyone.It makes me happy.
Chicken Biryani
Servings4
Ingredients
- 1.5 kg chicken
- 1 cup onion chopped
- 1/4 cup onion for beresta
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1.5 tbsp red chilli powder
- 1/2 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tsp garam masala powder
- salt to taste
- 1/2 tbsp tomato sauce
- 1/4 cup cooking oil for beresta
- 3 tbsp sweet yogurt
- 2 tbsp powdered milk
- 3-4 dry chilli
- 2 bay leaf
- 2 small cardamom
- 2 medium cinnamon stick
- 2 cloves
- tasting salt to taste
- 1/2 tbsp peas
- 2.5 cup warm water
- 1/4 cup crispy fried onion
- 1 big cardamom
- 1 nutmeg
- 2 medium mace
- 3-4 small cardamom
- 10-12 white pepper and black pepper mix
- 2 cloves
- 1 medium cinnamon stick
- 2 bay leaf
- 1.5 tsp shahi jeera roasted and blended into paste with water
- 10 ps cashew nut
- 10-15 ps raisins
- 5-6 ta pistachio soaked in water for 5-10 minutes
- 1/3 cup sour curd blended with water
- 3 cup chinigura pulao rice
- 1/2 cup chopped onion
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1/2 tbsp cumin powder
- salt to taste
- 2 bay leaf
- 2 cloves
- 2 cardamom
- 1 cinnamon stick medium-sized
- 1/2 tsp garam masala powder
- 1/4 cup cooking oil for beresta
- 4.5 cup warm water
Instructions
- In a pan, heat some oil and add the spices along with onion (chopped) and green chilli. Saute for a while.
- Add the marinated chicken and cook for 5-6 minutes.
- Then add 2 cups of boiling water, cover, and cook on medium to low heat for 10-15 minutes.
- Once 80% cooked, add beresta,sweet yoghurt, powdered milk, and tasting salt. Cook for 2-3 minutes.
- Wash the rice thoroughly and soak it in water for a while. Drain the water.
- In the same pan, heat some oil and add the spices, along with onion (chopped), ginger-garlic paste, and cumin powder. Cook for 3-4 minutes.
- Add the rice, salt, and cook for another 3-4 minutes on medium flame. Stir well.
- Add 4.5 cups of warm water (or 5 cups if needed), and garam masala powder. Mix well.
- Let the water come to a boil and then add the partially cooked chicken. Cook on low heat until the rice is fully cooked
- After 10 minutes, add beresta, green chilies, kewra water, rose water, and ghee. Mix gently.
- Cover and let it rest for 7-8 minutes before serving.
- Serve the chicken biryani hot and enjoy!
