Chicken biryani is a very different touch for non-veg lovers. People’s emotions are attached to it. If you are also a biryani lover and have a passion for eating different types of biryani, then in this recipe we have brought for you a very quick cooker biryani recipe,

with which you can prepare chicken biryani very easily. On hearing the name of chicken biryani, people look towards the restaurant, but what if you want to make a restaurant-like chicken biryani recipe at home? So in this article, we have brought to you a very wonderful chicken biryani recipe. So let’s quickly see what ingredients we need to make chicken biryani.

Ingredients for making chicken biryani :

  • Chicken—500 grams (with bone)
  • Curd—1 cup
  • Ginger-garlic paste—2 tablespoons
  • Red chili powder—1 teaspoon
  • Turmeric—½ teaspoon
  • Salt—according to taste
  • Lemon juice—1 tbsp
  • Biryani Masala—1 tbsp
  • Coriander leaves and mint leaves—2 tbsp (chopped)
  • Basmati rice—2 cups (soaked for 30 minutes)
  • Bay leaf – 1
  • Cloves – 3-4
  • Big cardamom—1
  • Green cardamom—2-3
  • Cinnamon—1 piece
  • Salt—according to taste
  • Onion—2 (thinly sliced, fried)
  • Saffron—1 pinch (soaked in 2 tbsp milk)
  • Desi ghee/oil—4 tbsp

Method of making chicken biryani :

Mix all the marination ingredients and marinate the chicken well. Keep it in the fridge for at least 1 hour (or overnight). Boil water and add all the whole spices and salt to it. Cook rice till 80% done and strain. Heat ghee in a thick-bottomed pan. Marinate Add the cooked chicken, cover, and cook for 15-20 minutes, till the chicken is tender. Add half the fried onions, mint, and coriander to the cooked chicken. Put a layer of rice over it. Sprinkle saffron milk, fried onions, and a little ghee on top.

Close the biryani vessel properly with the lid. Seal it with flour if you want. Cook on dum on a low flame for 15-20 minutes. Turn off the gas and leave it as it is for 10 minutes. Serve the chicken biryani with onion raita, salad, or chili pickle. Use only Basmati rice; the taste of biryani will double. Marinating the chicken overnight helps the taste penetrate inside. Keep the gas very low during dum, or else there is a fear of it getting burnt.