Happy Bengali New year! The new year is filled with new hopes, opportunities, and ways to make life better. But just like other occasions without a perfect delicious traditional dish, the Bengali New Year (Baisakhi) will remain dull. So here we bring you one of the most royal delicacies that you can enjoy this Baisakhi.
This week CafeOn brings you the delicious Chicken Biryani recipe on how to make it at home. Happy Cooking!
Ingredients
- 1 cup boiled basmati rice
- 1/2 teaspoon mint leaves
- salt as required
- 2 tablespoon refined oil
- 3 green cardamoms
- 2 cloves
- 2 onions
- 1 teaspoon turmeric
- 1 tablespoon garlic paste
- 1 cup hung curd
- 2 tablespoon coriander leaves
- water as required
- 1 tablespoon ghee
- 600 gm chicken
- 1 tablespoon garam masala powder
- 1 teaspoon saffron
- 1 tablespoon bay leaf
- 1 black cardamom
- 1 teaspoon cumin seeds
- 4 green chilies
- 1 tablespoon ginger paste
- 1 teaspoon red chili powder
- 1/2 tablespoon ginger
- 2 drops kewra
- 1 tablespoon rose water
Method
- Prepare saffron-kewra water and chop veggies.
- To make a delightful chicken biryani dish firstly soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup of water).
- Next, mix kewra drops in water and mix well to make kewra water.
- Set them aside for later usage. Now chop the onion and coriander leaves and keep them aside.
- Saute the onions. Meanwhile, heat refined oil in a deep-bottomed pan.
- Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute.
- Then, add chopped onion to it and saute until pink. Now, add chicken into it with slit green chilies, turmeric, salt to taste, ginger garlic paste, red chili powder, and green chili paste.
- Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it and give a mix. (Make sure the chicken is washed properly and patted dry before adding it to the dish).
- Cook biryani on low heat for 5-6 minutes.
- Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander, and mint leaves.
- Add kewra water, rose water, and saffron water to it. Cook till the chicken is tender.
- Then add 1 cup cooked rice and spread evenly.
- Then add saffron water and pour ghee over it. You can now cook the dish without the lid or cover it with a lid to give a dum effect due to the steam formation.
- Serve hot chicken biryani with your favorite chutney or raita.
- Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves.
- Serve hot chicken biryani with raita of your choice. Enjoy!
For more recipes like this, keep an eye on WhatsOn Tasty @ CafeOn.
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