how to make simple and yummy chicken biryani

The marinated chicken is cooked in with spices and then layered with rice and saffron mixed milk and give a ‘dum’(slow cooked in a simmer in sealed pot) for 40 minutes in a low flame in a hard bottomed pan; this is how to make simple and yummy chicken biryani.

The origin of the method Chiken Biriyani is not exactly known. In North India varieties of  biryanis are available in Delhi ,Luchow and other small cities. In South India also several types of biryani available from Telangana, Hyderabad, Kerala, Tamailnadu, Karnataka. Kolkata is also famous for Kolkata Biriyani.

The main ingredients of biriyani  is meat(mutton, chicken, beef, lamb and fish) and rice(basmati, long grained) with eggs, potatoes(mainly in Kolkata),cashew nuts, kismis etc.

There are so many varieties of biriyanies are there in , namely

Kacchi biryani, Tehari, Beef biryani, Dum biriyani

Ingredients

 For Marinateand cook chicken

• 1 tablespoon ginger paste
•  garlic paste-1 tsp
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric
• 1/2 cup curd
• Salt to taste
• Chicken  500 gm
• Onion-2

For rice and others

• 2cupslong grain Basmati rice
• 2bay leaves
• 2 tablespoon Salt
• 5–6 Cloves
• 2–3 Cardamom Pods
• Javitri-01
• Jaiphal-1/4

For layering the rice for biryani

• 1teaspoonsaffron mixed in 1 tbsp warm milk
• Fried onions
• Fried potatoes-2(cut in two halves)
• 1 cup fresh Mint Leaves
• 1 cup fresh Coriander Leaves
• 2 tablespoons Ghee
• 2 big potato(cut into two halves and fried)

how to make simple and yummy chicken biryani

Step 1: Frying the onions.

• Take a fry pan, heat oil and fry 2 big size onions till becomes crispy and dark brown in color, keep aside

Step 2: Marinate and cook the chicken

• Take a big bowl or mixing bowl. Add curd, turmeric, chili and coriander powder, ginger garlic paste, fried onions, salt and oil and chicken pieces, mix oil and keep it for one hour for marinating.
• After one hour take a pan and heat oil, add onions, ginger garlic paste and cook with marinated chicken for 5 minutes.
• Add turmeric, cumin, coriander and red chili powder and cook for another 5 minutes with adding some water to semi boil the chicken. The chicken should be dry.

Step 3: Preparing rice.

• Take a big mixing bowl and put the rice, wash well and add a pinch of turmeric powder, salt and keep it for 1 hour.
• Now in a big pot pour water, add bay leaf and other whole spices in a potli by the use of muslin clothe and add rice to cook to semi boil (75%).

Step 4: Making saffron milk

• In a small bowl take ¼th cup milk and add 8-10 saffron stands.
• Then add rose and kewra water

Step 5: Layering and cooking of biriyani

• Take a heavy bottomed pot and put the potatoes .then put the chicken and, some onions all over the chicken, and then coriander and mint leaves.
• Next layer the half of the rice all over the mint and coriander, and same way you can do it twice, lastly throw saffron milk, mint leaves and ghee all over the rice.
• 
• Cover and cook for 30 minutes in low flame.
• Your pan should be heavy-bottomed otherwise you can place a flat tawa/griddle then keep the pan on that tawa/griddle.
• After 40 minutes switch off the heat and let the biryani stand for another 10 minutes to set.
• Serve with raita.