Chicken Biryani Recipe | EID Special Biryani Recipe | ZOOBIA FAROOQ

Chicken Biryani Recipe | EID Special Biryani Recipe | ZOOBIA FAROOQ - Zoobia Farooq

                                

Zoobia Farooq

Learn how to make mouthwatering and tempting Chicken Biryani at home with Chef Zoobia Farooq. Biryani is prepared using fragrant rice, aromatic spices, and chicken. It is prepared in many ways and chef Zoobia Farooq presents to you the delicious and the easiest one a Ramzan Special Biryani. So watch and learn how to make Chicken Biryani only on Get Curried. this is kind of restaurant style of preperation of birtani they wont do dum process they cook chicken saperatly with same masalas which we use for biryani and rice will be cooked saperatly if the ordre comes they mex rice and chicken togeather and serve because the same rice can also used for vegetarins.

Ingredients:

Chicken 500 g

Basmati rice 500g

Bay leaf 3 n

Star anise 3 n

Cinnamon sticks 2 n

Cloves 4 n

Cardamom 6 n

Shahi jeera 1 ts

Lichen (kalpasi) 1ts

Pepper corn 6 n

Mace 2 n

Golden fried onions 150 g

Red chilly powder 2 tb

Coriander powder 1 tb

Cumin powder 1 ts

Ginger garlic paste 1 tbs

Salt

Turmeric

Yogurt 1 cup

Coriander chopped 1 b

Mint chopped 1 b

Green chilly 5 n

Oil ½ cup

Lime juice 2tb

Directions:

First make a powder of all the spices,

Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,

Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.

First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks. 

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