Chicken Biryani :
First of all let me tell you that there are two types of biryani cooking technique, Pakki biryani and kachi biryani.
Pakki biryani is the one where the chiken and rice are cooked seperatly.
The kachhi biryani is one where the chicken and rice are cooked at the same pot using dum techinque.
I am going to make pakki biryani eith kachi style and.
And my biryani is in hydrabani style.
For preparing the rice (basically Basmati Rice) you need.
1. Cloves
2. Cardamom
3. Cinnamom
4. 1tsp ghee
5. 2-3 bay leafs
5. 1 and 1/2 tsp salt to taste
This mixture is known to be potli masala but you can add it to the to the boiling water before preparing the rice.
These spieces will add extra flavour in your rice.
For preparing the Chicken you need
1. Cloves
2. Cinamom
3. Cardamom
4. Mint leaves
5. Dhaia leaves
6. Dhania powder
7. Jerra powder
8. Black pepper salt
9. Salt to taste
10. 4-5 tsp curd
11. 3-5 tsp ghee
12 .1tsp of kashmiri chilly powder
You can add biryani masala which are available in the market mix it well so that the chicken pieces can get all the spices all over it.
Cover the mixture so that it won't loose its flavour.
Preparation 1:
1.2 onions sliced very thinly.
Fry the onions on the pan with ghee until it turns into brownish colour.
Preparation 2:
1. 1 cup milk
2. Little bit of saffron
3. 1/2 tsp rose water
4. Little Khus Khus
Mix them well, this will add color to your biryani.
Preparation 3:
1. 3 potatoes
Boil it with water and little bit of salt and then cook it well in a pan with ghee.
As my biryani will be prepared in pakki style so we cook my chicken first.
Take a pan add Little ghee fry the chicken and the incredients, not completely but 3/4th of it.
take the pepared curry in a covering dish and add boiled eggs and boiled potatoes in the dish and cover it.
In the pan add little bit of ghee and fry onions thinly sliced and green chillies untill the onion turns brownish.
Selection of a dish for final cooking of biryani is very important, Take a dish that can be covered well, have a thick aluminium surface bellow.
Put thin layer of ghee in the dish and add the 2/4th of cooked chicken then add the 1/4th of cooked rice make the same layer above it.Then add brownish onions from on it another layer of rice then add cooked potatoes from preparation 3.Another layer of rice. At the top add the mixer from preparation 2.
Cover the dish with a cover and add corn flour(or any flour) thick and hard paste on between the lid covering and dish for not allowing the smell to loose.put the dish on low flame. And after 10 to 15 minutes remove it from it but not remove the lid from the dish.Remove the cover during serving.
Enjoy ........................................
First of all let me tell you that there are two types of biryani cooking technique, Pakki biryani and kachi biryani.Pakki biryani is the one where the chiken and rice are cooked seperatly.
The kachhi biryani is one where the chicken and rice are cooked at the same pot using dum techinque.
I am going to make pakki biryani eith kachi style and.
And my biryani is in hydrabani style.
For preparing the rice (basically Basmati Rice) you need.
1. Cloves
2. Cardamom
3. Cinnamom
4. 1tsp ghee
5. 2-3 bay leafs
5. 1 and 1/2 tsp salt to taste
This mixture is known to be potli masala but you can add it to the to the boiling water before preparing the rice.
These spieces will add extra flavour in your rice.
For preparing the Chicken you need
1. Cloves
2. Cinamom
3. Cardamom
4. Mint leaves
5. Dhaia leaves
6. Dhania powder
7. Jerra powder
8. Black pepper salt
9. Salt to taste
10. 4-5 tsp curd
11. 3-5 tsp ghee
12 .1tsp of kashmiri chilly powder
You can add biryani masala which are available in the market mix it well so that the chicken pieces can get all the spices all over it.
Cover the mixture so that it won't loose its flavour.
Preparation 1:
1.2 onions sliced very thinly.
Fry the onions on the pan with ghee until it turns into brownish colour.
Preparation 2:
1. 1 cup milk
2. Little bit of saffron
3. 1/2 tsp rose water
4. Little Khus Khus
Mix them well, this will add color to your biryani.
Preparation 3:
1. 3 potatoes
Boil it with water and little bit of salt and then cook it well in a pan with ghee.
As my biryani will be prepared in pakki style so we cook my chicken first.
Take a pan add Little ghee fry the chicken and the incredients, not completely but 3/4th of it.
take the pepared curry in a covering dish and add boiled eggs and boiled potatoes in the dish and cover it.
In the pan add little bit of ghee and fry onions thinly sliced and green chillies untill the onion turns brownish.
Selection of a dish for final cooking of biryani is very important, Take a dish that can be covered well, have a thick aluminium surface bellow.
Put thin layer of ghee in the dish and add the 2/4th of cooked chicken then add the 1/4th of cooked rice make the same layer above it.Then add brownish onions from on it another layer of rice then add cooked potatoes from preparation 3.Another layer of rice. At the top add the mixer from preparation 2.
Cover the dish with a cover and add corn flour(or any flour) thick and hard paste on between the lid covering and dish for not allowing the smell to loose.put the dish on low flame. And after 10 to 15 minutes remove it from it but not remove the lid from the dish.Remove the cover during serving.
Enjoy ........................................
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