Name: Chicken Biryani Recipe
Ingredients: ½ kg (1.1 lbs) Chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all); 3 tbsp Plain yogurt (curd or dahi); 1¼ tbsp Ginger garlic paste (1 inch ginger & 4 garlic cloves crushed); ½ to ¾ tsp Salt (adjust to tase); ¼ tsp Turmeric; ½ to 1 teaspoon Red chilli powder (or paprika); ½ to 1 tbsp Garam masala (or biryani masala); 1 tbsp Lemon juice (optional); 1 Bay leaf (tej patta); 4 Green cardamoms (choti elaichi); 6 Cloves (lavang); 1 inch Cinnamon (dalchini); 1 Star anise (chakri phool); ¾ tsp Shahi jeera (caraway seeds) (substitute with cumin); 1 Strand mace (javitri); 2 cups Basmati rice; 2 tbsp Ghee (or Oil); 1 Large onion (sliced thinly); ¼ to ½ cup Mint leaves (chopped fine (about 15 leaves)); 1 Green chili ((slit or chopped)); ¼ cup Plain yogurt ((Indian curd)); ¼ to ½ tsp Red chili powder (optional, for heat); 1 tsp Garam masala (or biryani masala); 3 cups Water (3½ cups for pot); ¾ tsp Salt ((to stir in water)); 2 tbsp Fried onions (optional); 1 pinch (optional) Saffron (soaked in 2 tbsps hot milk)

@cyber-nic

Ingredients

½ kg (1.1 lbs)Chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all)
3 tbspPlain yogurt (curd or dahi)
1¼ tbspGinger garlic paste (1 inch ginger & 4 garlic cloves crushed)
½ to ¾ tspSalt (adjust to tase)
¼ tspTurmeric
½ to 1 teaspoonRed chilli powder (or paprika)
½ to 1 tbspGaram masala (or biryani masala)
1 tbspLemon juice (optional)
1Bay leaf (tej patta)
4Green cardamoms (choti elaichi)
6Cloves (lavang)
1 inchCinnamon (dalchini)
1Star anise (chakri phool)
¾ tspShahi jeera (caraway seeds) (substitute with cumin)
1Strand mace (javitri)
2 cupsBasmati rice
2 tbspGhee (or Oil)
1Large onion (sliced thinly)
¼ to ½ cupMint leaves (chopped fine (about 15 leaves))
1Green chili ((slit or chopped))
¼ cupPlain yogurt ((Indian curd))
¼ to ½ tspRed chili powder (optional, for heat)
1 tspGaram masala (or biryani masala)
3 cupsWater (3½ cups for pot)
¾ tspSalt ((to stir in water))
2 tbspFried onions (optional)
1 pinch(optional) Saffron (soaked in 2 tbsps hot milk)

Instructions

To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & red chili powder.
Mix up well and taste the marinade. Add more salt and spice if needed.
Make slits on the chicken pieces. Add it to the marinade & mix well. Cover and set aside for 1 hour to overnight.
Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

Contributors

cyber-nic

Source

Inspiration