Restaurant Style Chicken Biryani Recipe
Restaurant Style Chicken Biryani Recipe
Ingredients
Rice-2 Glasses
Salt as Taste
Black Pepper Power-1/4tsp
Coriander Powder-1/2tsp
Garam Masala-1/4tsp
Turmeric Powder-1/4tsp
Coriander Seeds-1tsp
Cumin Seeds-1tsp
Biryani Masala-1tsp
Black Pepper Seeds-1/2tsp
Black Cardamom-1
Clove-4 Pieces
Cinnamon Stick Half Inch-1 Piece
Green Cardamom-3
Juicy Plump (Aloo Bukhara)-4 Pieces
Zinger Paste-1tsp
Garlic Paste-1tsp
Blended Yogurt-4tbsp
Oil-5tbsp
Desi Oil-1tbsp
Lemon Juice-1 1/2tbsp
Green Chili-4
Tomatoes Large Size-2
Onion Large Size Julienne Cut-1 Inch
Directions
- Heat oil in a frying pan.
- Add chicken pieces and fry for 1 minute.
- Add ginger and garlic paste, sauté for 2 minutes.
- Remove chicken pieces from the pan and set aside.
- In the same pan, add sliced onions and sauté until golden brown.
- Add chopped tomatoes and sauté for 2 minutes.
- Add all dry spices: salt, black pepper powder, coriander powder, garam masala, turmeric powder, coriander seeds, cumin seeds, biryani masala, black pepper seeds, black cardamom, cloves, cinnamon stick, green cardamom, juicy plump (Aloo Bukhara), green chili, desi oil, and desi ghee. Stir and mix spices, then sauté for 2-3 minutes.
- Add the chicken back to the pan and sauté for 1-2 minutes.
- Pour blended yogurt and lemon soda into the pan, mix well, cover, and steam on low flame for 4-5 minutes. Soak rice in water while the korma cooks.
- Boil water in a separate pot, add salt, bay leaves, and a few drops of oil.
- Add soaked rice to the boiling water, cook until 90% done, then drain and set aside.
- In a large pot, pour some oil and layer boiled rice at the bottom.
- Add a layer of chicken korma over the rice.
- Repeat with another layer of rice and another layer of chicken korma.
- Sprinkle biryani food colors, lemon slices, tomato slices, and mint leaves on top.
- Cover the pot and steam the biryani on low flame for 10-15 minutes.
- Serve and enjoy your delicious Chicken Korma Biryani!
