Chicken Biryani Restaurant Style ...RECIPE IS GIVEN BY PRITHA NANDA GHOSH ,Tampa,Florida

Thank you Pritha for sharing such a delicious recipe with us...A world-renowned 

Indian dish, Biryani takes time and practice to make but is worth every bit of the effort. 

This is definitely a special occasion dish.

INGREDIENTS:

List1: For Chicken

Chicken 1 kg cut into large pieces

Curd 300 gms

Salt to taste

Cumin powder 1 tbl spoon

Coriander powder 1 tbl spoon

Red chili powder 1 tbl spoon

Ginger paste 1 tbl spoon

Garlic paste 1 tbl spoon

Coriander leaves chopped ½ cup

Mint leaves chopped ¼ cup

Green chilies 5-6 cut into small pieces

Fried onion 2 tbl spoon (you can get it at any store or can make at home)

Black cumin seed 1 tea spoon

Ghee ½ cup

Biryani masala 1 tea spoon (optional)

Grind into fine powder:

6 green cardamom

1 black cardamom

1 stick cinnamon

6 cloves

2 bay leaves

1 flower mace

¼ nutmeg

List2: For Rice

Long grain basmati rice 500 gms (You should use best quality)

Whole spices:

Black cumin seed 1 tea spoon

4 green cardamom

1 black cardamom

1 stick cinnamon

2 bay leaves

Oil 1 tbl spoon

Salt to taste

List3: For Garnish

Fried onion 2 tbl spoon

½ cup warm milk

Few saffron strands (You can use saffron color also)

Rose water 2 tea spoon

Kewra water 2 tea spoon

Ghee 2 tbl spoon

Biryani masala (optional)

HOW TO PREPARE:

Step1: Prepare the Chicken

Wash the chicken thoroughly. Remove all the fats. Pat it Dry. Marinate the chicken with all the ingredients mentioned in List 1 and keep it refrigerated for one night. If one night is not possible marinate it at least for 3-4 hours.

Step2: Prepare the Rice

Soak the rice for 45 min. Boil water along with all the ingredients mentioned in List 2. Add more salt, water should be salty enough. When the water will be boiling add rice. Cook the rice till 60% is done. It will take 4-5 min. Dain the rice completely.

Step2: Prepare the Biryani

Soak the saffron in warm milk. Transfer the chicken in a heavy bottom deep non-stick ‘Handi’ type utensil. Add the boiled rice on top of it. Sprinkle fried onion, saffron milk, rose water kewra water, ghee and biryani masala on the top of the rice. Place the cover and seal the edges with chapati dough so that steam cannot leave the biryani. Place the ‘Handi’ on high heat for 10 min. Then place a ‘Tawa’ below the ‘Handi’ and turn the heat to medium and cook it for another 25min. Almost after 35-40 min turn off the heat. Do not open the lid immediately. Let it rest for 10 more min, then open the lid. Your biryani is ready to serve. Serve it with ‘Raita’ and ‘Salad’. Enjoy..