Chicken Biryani Recipe 2020

Planning Time  10 minutes
Cook Time         40 minutes
All out Time     50 minutes
Servings            6

Ingredients :

For the rice
* 3 cups Long Grain Basmati Rice
* 1 tsp Shahi Jeera
* 2 Black Cardamom
* 2-3 Green Cardamom
* 2 blooms Javitri
* 3-4 Cloves
* 1 tsp Cumin Seeds
* 5-6 Black Peppercorns
* 2 Bay Leaf
* 2 inch Cinnamon
* 2 tsp Ginger Garlic Paste
* 4 tsp Salt

For the chicken
* 750 g Chicken Curry Cut
* 1 tsp Shahi Jeera
* 2 tsp Ghee
* 2 tsp Ginger glue
* 2 tsp Garlic Paste
* 1/2 tsp Garam Masala Powder
* 1 tsp Coriander Powder
* 1/2 tsp Cumin Powder
* 2 tsp Red Chili Powder
* 1 tsp Turmeric Powder
* 2 tsp Salt
* 2 tbsp Vegetable Oil
* 4 tsp Green Chili Finely Chopped
* 2 tbsp Lemon Juice
* 200 g Curd
* 2 tbsp Mint Chopped
* 2 tbsp Coriander Chopped
* 1/4 cup Golden Fried Onion

For collecting the biryani
* 1/2 cup Milk
* 10-12 strands Saffron Soaked in 2 tbsp milk
* 1/2 cup Golden Fried Onion
* 1 tbsp Coriander Chopped
* 1 tbsp Mint Chopped
* 2 tbsp Ghee

Directions: 

For the rice
1. Wash the rice and absorb water for 40-45 minutes.
2. Warmth 10-12 cups of water in an enormous pot.
3. Take a material and include shahi jeera, dark cardamom, green cardamom, javitri, cloves, cumin seeds, dark peppercorn, cinnamon and sound leaf and make a potli.
4. Include potli masala, ginger garlic glue and salt in the pot and heat the water to the point of boiling.
5. Channel the rice and include it in the bubbling water.

For the Chicken
1. Blend chicken in with shahi jeera, ghee, ginger glue, garlic glue, garam masala powder, coriander powder, cumin powder, red bean stew powder, turmeric powder, salt, vegetable oil, green bean stew and lemon squeeze and marinate for 10-12 hours.
2. Include curd, mint, coriander and brilliant singed onion in the marinated chicken and blend well.

Collecting the biryani 

1. Move the chicken alongside the marinade in an overwhelming base skillet.
2. When the rice gets 20% cooked, take out portion of the rice and top it over the chicken.
3. When the rest of the rice is cooked to 80%, take it out and top it over the 20% cooked rice.
4. Sprinkle 1/2 cup milk, saffron absorbed water , brilliant dark colored onion, coriander, mint and ghee on top.
5. Spread the dish firmly with a cover.
6. Spot the dish on an exceptionally moderate warmth for 35-40 minutes.
7. Expel the top and blend the biryani tenderly.
8. Serve hot.