CHICKEN BIRYANI RESTAURANT STYLE

    RECIPE OF CHICKEN BIRYANI RESTAURANT STYLE

Ingredient Name	Quantity	Unit
Turmeric	1/4	Teaspoons
Salt		To Taste
Ginger Garlic Paste	1	Tablespoons
Cumin Powder	1	Teaspoons
Coriander Powder	1	Tablespoons
Red Chilly Powder	2	Tablespoons
Golden Fried Onions	150	Grams
Mace	2	Numbers
Pepper Corn	6	Numbers
Lichen (kalpasi)	1	Teaspoons
Shahi Jeera	1	Teaspoons
Cardamom	6	Numbers
Cloves	3	Numbers
Cinnamon Sticks	2	Numbers
Star Anise	3	Numbers
Bay Leaf	3	Numbers
Basmati Rice	500	Grams
Chicken	1500	Grams
Yogurt	1	Cup
Coriander Chopped	1	Bunch
Mint Chopped	1	Bunch
Green Chilly	5	Numbers
Oil	1/2	Cup
Lime Juice	2	Tablespoons

  

DIRECTIONS

First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.                                                                                                                                         Recipe video  & Recipe source