How To make Biriani

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6 Chicken legs, skinned
-and cut up (keep the bones) -or 2 lb Beef, boiled for 1 hour
1/2 c Plain yogurt
2 ts Ginger
2 ts Garlic
1 ts Salt
1 ts Black pepper
1/2 ts Turmeric
4 tb Oil
1 Can tomato paste
1 lg Tomato, chopped
3 Green onions, chopped
1/2 md Green pepper, chopped
2 tb Lemon juice
2 1/2 c Basmati rice, washed
7 c Water
2 tb Salt
2 tb Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 ts Jeera seeds
Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala
and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. Walt MM Christine Toronto, Canada casmith@interlog.com

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Serving: 7-8 person
Ingredients:-

???????? basically no onion used in this recipe, though you can use biryan( barista, fried onion )while assembling!????????

1 kg meat ( I'm using buffalo meat you may use any, like chicken, mutton or lamb )
1 tbsp ginger garlic paste
1 tsp salt
1 cup oil
1 tsp cumin seeds
10-12 pepper corn
5-6 cloves
2 inch cinnamon stick
1 black cardamom
1 star anise
4-5 green cardamom
2 bay leaves
2 tbsp ginger garlic paste
3-4 tomato paste ( 200 g )
½ cup curd
11-12 green chilli paste
1 tsp cumin powder
1 tsp crushed coriander seeds
⅓ turmeric powder
1 tsp chili powder
1 tsp crushed chilli
2 tbsp biryani masala powder or 1 tsp garam masala
¼ tsp food colour
4 potatoes

jhol:-
½ cup curd
6-7 green chilli
½ cup coriander leaves
3-4 small tomato cut into slices
1 tsp chat masala
½ tsp garam masala

rice:-
4 -5cup golden sella or basmati rice ( 800-1000 g ) ( I'm using 4 cup )
4 tbsp salt
1 tbsp oil
coriander leaves
food colour and Kewra water

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Chicken Biryani - A step-by-step guide to the best rice dish ever

My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went.

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Ingredients
- 3 large red onions, sliced thin
- 200ml peanut oil for frying
- 1 kg chicken thighs, skin off
- 4 tbsp yogurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3 tsp ginger paste
- 1 tsp garlic paste
- Juice of 1 lemon
- 2 green chillies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 tsp cumin seeds
- 6 cloves
- Salt to taste
- 1 bunch mint
- 1 bunch coriander
- 1 kg aged basmati rice

Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy!

Simple Chicken Biryani For Beginners | Chicken Biryani Recipe For Bachelors | Chicken Biryani

Simple Chicken Biryani For Beginners | Chicken Biryani Recipe For Bachelors| Chicken Biryani

Easy Chicken Biryani Recipe | How To Make Chicken Biryani | Chicken Biryani Recipe | Simple Chicken Biryani For Bachelors | Chicken Biryani Instant Pot | Chicken Biryani In Pressure Cooker

Welcome to my channel! in this video I will showed how to make simple chicken biryani for bachelor so easy and delicious anyone can make it.

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Ingredients for chicken biryani
____________________________________

Chicken 1½ kg cut curry pieces
Basmati rice 3 cups (Soaked before 30 minutes)
Oil ½ cup oil and
3 tbsp ghee
500gm Onions (around 6 pieces) sliced
400gmTomatoes
170 gm yogurt
Green chillies 6-7 pieces
2 tbsp ginger & garlic paste
60gm biryani spicy
Salt to taste


My other recipes
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Biya Bari roast chicken
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Reshmi chicken tikka
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Bhuna chicken masala
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Mutton kacchi biryani recipe
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Healthy diet milk shake
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chicken corn soup recipe link
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tomato egg drop soup recipe link
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Afghani chicken curry recipe link
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Greek lemon chicken with potatoes recipe link
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Chicken Recipe For Dinner, Hyderabadi Biryani, Dum Biryani, chicken biriyani, kerala chicken biriyani, kerala chicken biriyani, easy chicken biriyani, simple chicken biryani malayalam, simple chicken dum biryani malayalam, biryani Chicken restaurant style



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The Easiest Chicken Biriyani Recipe

The Easiest Chicken Biriyani Recipe

Ingredients:
1 small onion
1-inch ginger
4 green chilies
6 cashews
8-9 golden raisins
4 large garlic cloves
½ cup plain yogurt
1 tsp salt
1 kg chicken
¼ cup cooking oil
1 ½ cup sliced onion
½ tsp red chili
1 ¼ tbsp biryani masala
1 tsp rose water
1 tsp kewra water
3 prunes
1 tsp ghee
½ cup hot milk
1 tbsp salt
3 cardamom
8-10 pepper
4 cloves
2 cinnamon sticks
2 bay leaves
2 cups-soaked basmati rice

Instructions:
1. Blend onion with ginger, green chilies, cashews, golden raisins, garlic cloves, plain yogurt and salt to taste
2. Marinate the chicken with blended mixture for 30 minutes
3. Fry sliced onion in pan with cooking oil on high heat until brown
4. Remove half of the fried onion from pan to use for garnish
5. Add marinated chicken pieces to pan
6. Add red chili and biryani masala
7. Saute for 5 minutes
8. Cook for 25 minutes on low heat with the lid on
9. Using a large pot with boiling water, add salt, cardamom, peppercorn, cloves, cinnamon sticks, bay leaves and basmati rice that has been soaked for 30 minutes
10. Cook for 5 minutes on high heat
11. Add rose water and kewra water to chicken
12. Stir chicken as gravy reduces
13. Add prunes, and cooked basmati rice
14. Add ghee, hot milk, fried onions, and food coloring
15. Cook biryani for 20 minutes on lowest heat with lid on
16. Mix and garnish with fried onions before serving
17. Ready to enjoy!

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