How to Make Restaurant Style Chicken Biryani at Home

Restaurant Style Chicken Biryani at Home

Restaurant Style Chicken Biryani at Home I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. I love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made.I have few dum biryani recipes on my blog.

I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. I love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made.I have few dum biryani recipes on my blog.

Ingredients used in Chicken Biryani Restaurant Style

• Basmati Rice – 1 kg
• Chicken – 1.5 kg with bone
• Oil – 3/4 cup
• Onion – 3 large sliced thinly
• Saffron a pinch
• Warm Milk – 1/4 cup
• Coriander leaves – 1/4 cup finely chopped
• Mint Leaves – 1/4 cup finely chopped
• Ghee – 3 tblspn
• Cashews – 50 grams
• Kishmish / Sultanas – 50 grams
• Kewra Essence few drops
• Rose Essence few drops
• Salt to taste

For Marination

• Chilli Powder – 2 tblspn
• Coriander Powder / Malli Podi – 3 tblspn
• Salt to taste
• Coriander leaves – 1/2 cup chopped finely
• Mint Leaves – 1/2 cup chopped finely
• Thick Unsour Curd – 1.5 cup
• Green Chillies – 4 broken into big pieces
• Ginger Garlic Paste – 3 tblspn
• Special Garam Masala Powder – recipe below
• Lemon Juice – 1 tblspn

Method

1. Powder the special garam masala powder.
2. Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.
3. Wash and soak basmati rice for an hour.
4. Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite.Drain it and set aside.
5. Heat oil in a big pot which you are making biryani.
6. Add in onions and fry until golden, drain and set aside.
7. Soak saffron in some warm milk, heat ghee in a saucepan and fry cashews and raisins until golden.
8. In the same oil add in chicken and mix well for 5 mins.
9. Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the ghee, kewra and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight on it and let it cook on a very very low flame for 30 to 35 mins.
10. Now remove the weight and foil and fluff the rice carefully.
11. Serve.

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