Home Non VegetarianBiryani Chicken Reshmi Biryani

Chicken Reshmi Biryani

Chicken – 250 gms, cut into 4 to 5 pieces
Onions – 500 gms, sliced
Hara Dhania – 1/2 cup, finely chopped
Ginger Garlic Paste – 1/2 tsp
Coriander Powder – 1/2 tblsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1/4 tsp
Curd – 1/2 cup
Kewra Essence – 1/2 tsp
Salt as per taste
Oil as required

For the rice:
Basmati Rice – 1 cup, washed, soaked for 30 minutes
Oil – 1 tblsp
Black Peppercorns – 3
Cloves – 3
Green Cardamoms – 3
Salt as per taste
Water as required
Saffron – 1/4 tsp, soaked in 2 tblsp warm milk

1. In a bowl, mix the ginger garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala powder, curd, salt and kewra.
2. Add the chicken pieces and mix until evenly coated.
3. Keep aside for 4 hours.
4. Heat oil in a pan.
5. Fry the onions till brown and crisp.
6. Remove and drain excess oil.
7. In the same pan, fry the cloves, cardamoms and peppercorns till browned.
8. Add the rice and mix well.
9. Remove and transfer to a pressure pan.
10. Pour 2 1/2 cups of water to the pan and gently bring to a boil.
11. Reduce flame and cook till the rice is almost cooked.
12. Keep aside.
13. Heat 2 tblsp of oil in a deep pan.
14. Spread the chicken pieces in the bottom of the pan.
15. Make a layer of half of the rice, onions and coriander leaves.
16. Repeat with the remaining half (rice, onions and coriander leaves).
17. Sprinkle the saffron mixture on top and cover the pan with a tight fitting lid.
18. Cook on high flame for 10 minutes.
19. Reduce flame to low and cook for 45 to 60 minutes or until cooked and chicken pieces are tender.
20. Transfer to a serving dish.
21. Serve.

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