– Soak basmati rice in water for 30 minutes.
– Cut all the vegetables required for the recipe.
mint leaves,dhaniya leaves,tomatoes,green chilliers
– Fry 8 chopped onions until they turn golden brown and keep them aside.
– Wash the chicken thoroughly.
– Heat a pan and add bay leave,dalchini
– for chicken gravy add 3 chopped onion
– add ginger-garlic paste
– add chopped tomato and green chillies. fry for a minute
4 tablespoon biryani masala, and 2 cups of curd. Cook for 4 minutes.
2 cup of curd
add 2 tablespoon of haldi powder,1 table spoon geera powder,1/2 table spoon garam masala,1 tablespoon red chilli powder
add 1 table spoon sugar or add dry fruits[optional]
add half cup chopped dhaniya leaves and mint leave
– Add chicken, salt,
cook for 10 to 15 minutes on high heat until the chicken is cooked well.
– Take a deep pan and add 1 and 1/2 litre of water. Add raw garam masala, 1 teaspoon geera, 1/2 teaspoon oil, and bring it to boil.
add the soaked basmati rice. Cook it until it’s 70% done.
Drain the excess water and keep it aside.
– Add Add a little oil or ghee to the biryani pot so that the biryani does not burn or stick.
add a layer of chicken gravy at the bottom of a biryani pot.
add chicken pices
Add a layer of basmati rice on top of the chicken gravy. – Add a layer of dhaniya leaves, mint leaves,
repeat the same proce
– Once all the layers are set, heat a biryani pot and cook it for 3 minutes on high heat – . After 5 minutes, Cover the biryani pot with a heavy lid. cook it on low heat for 30 minutes.
After 25 to 30 minutes,
your mouth-watering chicken biryani is ready to serve