ChickenBiryani, ChickenRecipes

Delicious Chicken Biryani Easy to Make at Home

Delicious Chicken Biryani Easy to Make at Home
Chicken Biryani
 
How to make Chicken Biryani: so let’s see In this article: Prepare the Onion, Fry the Chicken and Spices, Prepare the Rice, Prepare the Biryani
Biryani is a classic Indian dish that is often served at weddings and many celebrations. However, it can sometimes be made at home for lunch or dinner. Making biryani is a long task, but when you taste the biryani that a  mixture of chicken, rice, and spices, you will realize that all your efforts are paid off.
  • Preparation Time: 5 hours (active preparation: 30 minutes)
  • Cook time: 60 minutes
  • Full Time: 6 hours
How much cost for chicken biryani for 50 members?
 
The cost of chicken biryani for 50 members, It depends on which country and which city you live in. Also, the price depends on street biryani and restaurant biryani. As I live in Kolkata from West Bengal, here on a full plate chicken street biryani price varies around Rs. 90 – 130 so the price of Chicken biryani for 50 members is Rs. 4500 – 6500.
And Restuarant chicken biryani price around Rs. 250 – 300. So, in that case, your price for 50 members are going to Rs. 12,500 – 15,000. 
 
 

Material need to make chicken biryani

Fried onions
  • 2 medium-sized onions, chopped
  • ½ cup oil for frying onions (sunflower oil, canola oil, or vegetable oil)
Chicken and Spices
  • 2 lb. bone chicken chopped into large pieces (8-10 pieces)
  • 2 tablespoons ginger and garlic paste
  • 1 tbsp red chili powder
  • Salt – to taste (about 1 tsp)
  • 1 cup yogurt
  • 1 tsp garam masala powder
  • 1 tsp green cardamom powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 cup fried brown onions
  • 4 tablespoons melted ghee
  • 1/4 cup freshly chopped coriander
  • 10-15 basil leaves
  • 2-4 green chilies (broken or chopped)
  • 1 tablespoon lemon juice
Rice for Chicken Biryani
  • 2 cups basmati rice
  • 8 cups of water
  • 2-inch cinnamon pieces
  • 5-6 whole black pepper (as per taste)
  • 5 Green Cardamom
  • 2 black cardamom
  • 3 cloves
  • 1 bay leaf
  • 1 piece of mace
  • 1 teaspoon Ghee
  • 1/2 teaspoon salt
Bread flour
  • 2 cups wheat flour
  • 1 cup of water
Saffron mixture
  • 1/4 teaspoon saffron
  • 2 tablespoons milk
Other material
  • 5-7 tablespoons Ghee
  • Cashew nuts (optional)
  • Little raisins (optional)
  • Rosewater (optional)

Methods of making chicken biryani

Fry the onion

1. 
How to make Chicken Biryani
Chicken Biryani
Heat the oil in the pan. Place the stove on high heat so that the oil heats up quickly. When the onion is poured into the pan, there should be a sound of the sizzle.
When you see the oil fading a bit, then it is ready for the onion.
2.

How to make Chicken Biryani
Add your onion to the oil. It is easy to fry the onion in small portions, so you can fry two sliced onions in 3 parts.
3.

How to make Chicken Biryani
Turn down the heat to medium: Fry them on medium heat until the onions turn golden brown. It should take 10-20 minutes.
Stir the onion while frying so that it cooks all the way through.
If the heat is too high, the onions will burn from outside and there will be water inside them.
4.

How to make Chicken Biryani
 
Take out the onion from the pan. Remove the onion from the pan with a large pan (with holes for the oil to drain) when it turns golden brown.
To soak the remaining oil, place the onion on a plate on a paper towel. Leave the onion for later.
Method 2. 

Chicken and Spices Preparation

1.

How to make Chicken Biryani
Pour the chicken into a bowl or pan. The bowl or pan should be big so that it has the space to mix the chicken with the spices and the whole chicken gets spiced well.
  • Place the chicken along the bone and into larger pieces. This will create a stock when the chicken is cooked, which will give a very good flavor to the biryani.
2.

How to make Chicken Biryani
 
Add the spices and powder to the chicken. Add all the spices and other ingredients to the chicken one by one:
  • Ginger and garlic paste – 2 tablespoons
  • Red chili powder – 1 tbsp
  • Salt – to taste (about 1 tsp)
  • Curd – 1 cup
  • Garam masala powder – 1 tsp
  • Green cardamom powder – 1 tsp
  • Cumin powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Fried brown onions – 1 cup
  • Ghee – 4 tablespoons
  • Freshly chopped coriander – 1/4 cup
  • Basil leaves – 10-15
  • 2-4 green chilies (broken or chopped)
  • Lemon juice – 1 tbsp
3.

How to make Chicken Biryani
 
Mix your ingredients: Mix all the ingredients until it spreads properly and all the pieces of chicken are covered with marinade mixture completely. After all the spices are applied to the chicken, let it marinate.
You can either marinate the chicken all night so that it absorbs all the flavors or even for a shorter period of time. However, the chicken must be marinated for at least 4 hours.
4.

How to make Chicken Biryani
 
Keep the chicken in the fridge. After marinating the chicken, cover it and keep it in the fridge and work on other parts of the biryani.
Method 3.
 

Preparing rice

1.

How to make Chicken Biryani
 
Soak rice: Wash rice with cold water and then soak it in water. Let soak it for 30 minutes to 1 hour.
Use only basmati rice for biryani.
2.

How to make Chicken Biryani
 
Boil 8 cups of water. You will cook rice in this water. The water should be very hot before adding rice.
3.

How to make Chicken Biryani
 
Add rice: Add some other ingredients along with the rice, so that the rice gets a good flavor and does not stick:
  • 5 Green Cardamom
  • 2 black cardamom
  • 3 cloves
  • 2 pieces cinnamon
  • 1 bay leaf
  • 1 piece mace
  • 1 teaspoon Ghee
  • 1/2 teaspoon salt
4.

How to make Chicken Biryani
 
Stir the ingredients: Stir all the ingredients so that it mixes and then cover the rice. Boil the rice for 8-10 minutes or until it is cooked. When the rice is cooked half or three-quarters, you can remove all the previously added ingredients (cloves, cardamom, etc.).
5.

How to make Chicken Biryani
 
Watch the consistency of the rice. Because you will remove the rice in half or three-fourth of the time it cooks, the grains should be soft on the outside and hard on the middle.
This is because the rest of the rice cooks on its own (when you make the chicken and rice crust, seal it with flour and set it on a low flame).
You can find out how cooked they are by pressing a grain of rice with your fingers. The rice should be sliced, but its texture must be hard. If it is soft and becomes a polenta in your fingers, then you have cooked it too much.
6.

How to make Chicken Biryani
 
Turn off the heat: When the rice is cooked half or three-fourth, turn off the heat and leave the rice aside. Hot water will cook the rice a little more.
7.

How to make Chicken Biryani
 
Prepare saffron milk: Put 4 tbsp saffron in 2 tablespoons of rose milk and let it soak for 15 minutes. This mixture will be poured over the rice in the last stage of biryani and it will taste very good.
8.

How to make Chicken Biryani
 
Prepare the dough for sealing: Add 2 cups of bread to the flour and 4 cups of whipped water in a bowl. Rotate the mixture until a soft dough is formed.
If the dough is dry and not mixing properly, you can add 1-2 tablespoons of water.
Knead the dough with your hand knuckles and heels. While doing this make sure that your hands are moist so that the dough does not stick on your hands. Knead the dough for 10 minutes.
Method 4.
 

Prepare biryani

1.

How to make Chicken Biryani
 
Pour the chicken in a thick bottomed pan: According to the tradition, the biryani is prepared in the biryani handi. But any thick-bottomed pot is right. A non-stick pot/handiworks best.
  • Spread the chicken so that every piece of it is touching the bottom or side of the pan. This will cook every piece of chicken properly.
2.

How to make Chicken Biryani
Rice Spreads: Previously prepared rice is now ready to be put into the chicken. Make a layer of rice, adding about half of the rice over the chicken.
  • Pack the rice properly with your pierced spoon. Some water will go with rice. It will help to cook things with steam.
  • Add fried onions (about 2 tbsp), chopped coriander (about 1 tbsp), and basil leaves (about 8-10) over rice. You can also add cashews and raisins.
3.

How to make Chicken Biryani
 
Add the next layer of rice. This is the second and last layer of rice that you will put in the biryani. After spreading it evenly, add remaining brown onions, a little coriander, basil leaves, saffron-milk mixture, and about 6 tablespoons of ghee.
  • Alternatively, you can also put some rose water on top of the biryani.
4.

How to make Chicken Biryani
 
Invert the lid and put it on the pan. Roll the dough into long pieces and apply it to the corners of the lid. You place the dough on the corners of the lid so that when you straighten the lid, then seal the dough pan and the chicken and rice can be steamed together.
  • Press the lid lightly but firmly.
  • You can also put weight on the lid to keep it sealed. But most of the dough is enough.
5.

How to make Chicken Biryani
 
Cook the biryani: Cook the biryani on a high flame for 5-10 minutes. Then, remove the pan from the heat, place a cooking plate on the heat, and then place the pan on that plate.
  • This is the safest way to cook biryani.
  • Turn off the heat after about 35 minutes, but do not open the biryani yet. Let it rest for 10 minutes.
6.

How to make Chicken Biryani
 
Carefully remove the lid. The dough will be slightly cooked and hard, but break it and remove the top surface and check the biryani.
  • Too much steam will come out, so be careful.
  • Gently pour a spoon in from the side of the pan and take out the bottom layer of rice. Then, remove a piece of chicken. The chicken pieces should be brown in color.
7.

How to make Chicken Biryani
 
Enjoy: Mostly, biryani is eaten with hands and served with raita.
Advice
  • If you do not have a lid, cover the handi using aluminum foil.
  • Instead of black cumin seeds, cumin seeds can also be used.
Warning
  • Do not overcook the rice. Most mistakes are made while preparing Biryani.
  • Serve this with Mutton Fry or Lemon Chicken.

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