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Easy Chicken Biryani Recipe Restaurant Style

Pradeep Kumar
In India, an evergreen favorite is certainly a Chicken Biryani, a well-cooked chicken, for a special Sunday brunch or for a party meal.
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Main Course
Cuisine Indian
Servings 4 Peoples
Calories 154 kcal

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.
Keyword chicken biryani, chicken biryani recipe in hindi, hyderabadi chicken biryani home cooking