How to make it

  • Take a bowl and mix all the ingredients mentioned above in marinade. Add chicken pieces to the mixture. Let it sit like that for 4-5 hours.
  • Take any cooking oil/butter/ghee in a frying pan and sauté dry spices and add onions ,mint till they turn brown (golden).
  • Soak the basmati rice for 15 minutes in lukewarm water, wash 3-4 times and drain the excess water.
  • Soak saffron in warm milk and allow it to cool for some time.
  • Take a deep vessel, grease the bottom of the vessel with ghee/butter/cooking oil, now, add some of the marinated chicken to the pot, add some of the fried onion over it.
  • Put half of the rice on the chicken as a layer, pour in some saffron milk and fried onions and dry spices over it.
  • Add all the reserved chicken and chicken stock, then add another layer of rice and pour in all saffron milk over it.
  • Add some ghee or butter on the top. And cover the vessel with the aluminum foil or thick cloth. Cover the pot with the lid.
  • Cook it on medium flame for 20 minutes. Now, lower the flame, and cook it for 10-15 minutes. Switch off the flame and open it after 10 minutes. Garnish it with raisins and coriander leaves.
  • Delicious, aromatic Biryani is ready.

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