In India, an evergreen favorite is certainly a Chicken Biryani as an Indian Food, a well-cooked chicken, for a special Sunday brunch or for a party meal. And it’s also a visual pleasure — a lovely array of rice, soft chicken, and flavors, stuffed with fresh mint leaves and coriander, with brown Fried Onions and etc. Chicken is a high-grade protein that produces a healthy, satisfying pot supper when paired with rice, herbs, spices, and yogurt-like any traditional chicken biryani. Serve it with a raita and salad or a kachumber, essentially hot piping, and wait for all the compliments! I’d also recommend trying out this recipe with Chutney Chicken with Golden Brown Biryani.
![](https://www.sawadindiaka.in/wp-content/uploads/2021/06/cooking-biryani-rice-02.jpg)
![Biryani](https://www.sawadindiaka.in/wp-content/uploads/2021/06/pexels-rajesh-tp-1624487-1-scaled.jpg)
Easy Chicken Biryani Recipe Restaurant Style
Table of Contents
In India, an evergreen favorite is certainly a Chicken Biryani, a well-cooked chicken, for a special Sunday brunch or for a party meal.
Ingredients
For chicken marinating
- 750 grams chicken cleaned and washed well
- Slat to tasre
- 1 tsp Red chili powder
- ¼ tsp Turmeric powder
- 1 tsp Ginger garlic Paste
- ½ tsp Garam masala powder (powder of cloves, cardamom, cinnamon, black pepper)
- ½ tsp Black pepper (Kali mirch powder)
- ½ bunch Coriander leaves
- 10-20 mint leaves
- 6 green chillies vertically slit
- 1 Cup fried onions (5-6 medium size onions deep fried)
- 1 cup beaten yogurt
- ½ tsp green cardamom powder
- 1 tbsp lemon extracted powder
- 1 tbsp oil
Forgiving dum
- 600 gram Basmati rice
- salt to taste
- whole garam masala (4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns)
- 1 tsp shahi zeera/caraway seeds
- 1 tsp oil
For garnishing/seasoning while giving dum
- ½ tsp green cardamom powder
- 2 tbsp fried onions
- 1 tbsp fried onions
- 1 tbsp lemon juice
- 8-10 mint leaves
- 2 tbsp freshly chopped coriander leaves
- 1 tbsp onion flavored oil (oil remained after frying onions)
- 1 tsp ghee
- 3-4 saffron strands mixed with 2 tbsp of milk
Instructions
Marinating chicken
- Firstly, in a bowl, add the chicken, salt, red chili, turmeric, garlic paste of ginger, garam masala powder, coriander leaves, mint leaves, slit green chili, and fried onions. In a pot, add the chickpeas to the powder.
- Mix this whole mixture well.
- Add beaten yogurt, green cardamom powder, lemon extract, oil.
- Mix the whole marinade well so that the masala is coated well to every chicken piece.
- After mixing well, marinate the chicken for half an hour.
Cooking the rice
- Wash the basmati rice and soak it in water for 30 to 35 minutes.
- Take a handi, add water, salt to taste, and whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
- Add shahi zeera and bring the water to a boil.
- Add the soaked rice into the boiling water.
- Cook the rice for about 7-8 minutes, or until it is 70% done.
- Turn off the heat and strain the rice.
Giving dum
- Take a handi, add a small amount of oil throughout the base.
- Add the marinated chicken to the base and spread the marinade evenly.
- Add the strained rice and spread it evenly across the chicken.
- Finally add green cardamom powder to biryani, some fried onions, leaves of coriander, mint leaf, lemon extract, some oil, ghee, and milk flavored with saffron.
- Cover the handi with a lid.
- Place a tawa on the stove.
- Place the handi on the tawa.
- Dum the biryani on high flame for 15 minutes.
- Dum the biryani on low flame for 30-35 minutes.
- Switch off the flame.
- Biryani is done.
- Serve the chicken biryani.
Notes
Follow the tip correctly for a perfect biryani in the blog post.