Chicken Biryani is one of most favourite dishes of Indians. Tritional chicken biryani is me by layering marinated chicken and n layering it with parboiled rice, saffron milk, herbs, and n ghee. recipe of chicken biryani given below yields a  biryani dish that is t too oily, spicy, or hot and pungent, but equally tasty and mouth-watering. You can enjoy this chicken biryani with raita (yoghurt) and paps. Re to kw about recipe-

Recipe for chicken biryani

To make a good dish, always use quality ingredients. choice of good quality ingredients enhances flavour of dish. Here are ingredients to use for cooking chicken biryani-

TE: re are various kinds of basmati rice available in market. For best results, always go for premium quality basmati rice that is labelled as D. This kind of rice is more firm and fluffs up well in chicken biryani, without becoming mushy. d rice also has more fragrance.

Marination ingredients for chicken biryani

• ½ kg of chicken
• 3 tablespoon curd
• 1 ¼ tablespoons ginger garlic paste
• Salt
• ¼ tablespoon turmeric
• ½ to 1 teaspoon red chilli powder
• ½ to 1 tablespoon garam masala
• 1 tablespoon lemon juice (optional)

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Or ingredients for chicken biryani

• 2 cups basmati rice
• 2 tablespoon ghee
• 1 large onion
• ¼ to ½ cup mint
• 1 green chilli
• ¼ cup curd
• ¼ to ½ teaspoon red chilli powder
• 1 teaspoon garam masala
• ¼ teaspoon salt (for chicken)
• 3 cups water
• ¾ teaspoon salt (to sprinkle on water)
• 2 tablespoon fried onion

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Recipe

Preparation for chicken biryani

• d curd, ginger garlic paste, ½ tablespoon salt, biryani masala powder, turmeric, and chilli powder, to a bowl.
• Mix it well and taste marine (d more salt or spice if needed).
• Make gashes on chicken.
• d it to marine and set aside for an hour.
• n, rinse basmati rice three times and soak for 30 minutes.

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How to make chicken biryani?

• Heat ghee/oil in a cooker /pot.
• Saute spices you have, like cardamoms, cloves, cinnamon, jeera, and so on for a minute.
• Fry onions evenly, stirring often until light brown.
• d chicken and saute for 5 minutes on medium heat.
• Cover and cook on a low flame until chicken is cooked.
• Saute to evaporate any excess moisture in pot.
• d curd, mint, green chilli, red powder, ¼ tablespoon salt, and 1 tablespoon biryani masala.

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Layering of chicken biryani

• Mix everything well and layer chicken evenly at bottom of vessel.
• Spre rice evenly in a layer over chicken.
• Pour 3 cups water or thin coconut milk to a bowl, and d ½ to ¾ tablespoon salt.
• Mix it and taste water (it must be slightly salty).
• Pour 2 cups of this water across sides of cooker. 
• Gently pour 1 cup water on top of rice.
• Level rice if necessary and sprinkle fried onion and mint.
• Set flame of cooker to medium-high.
• Cover and place whistle.
• Cook until 1 whistle.
• Set cooker aside to stop cooking furr.
• Rest until pressure settles.
• Fluff up chicken biryani with a fork.
• Serve from top to bottom layer, and enjoy your chicken biryani.