MAKING TIPS CHICKEN BIRYANI :If you are also a biryani lover, then we have brought a very special recipe for you in which you can prepare chicken biryani in a pressure cooker quickly. To make this, a very tasty chicken biryani is prepared with a combination of mild spices with a little marinade. Often people have to do very little to make chicken biryani, and in today’s article, we will teach you how to make chicken biryani in a very simple way, which you will prepare in minutes.

You can also serve this recipe to the guests who come to your house. You can enjoy it at dinner or lunch. Chicken biryani is also a very good option for travel. It is prepared quickly, which you can take anywhere during a picnic or travel. So, let’s quickly know what ingredients we will need to make chicken biryani.

Required Ingredients to make chicken biryani:

  • Chicken—500 grams (boneless)
  • Curd—1/2 cup
  • Ginger-garlic paste—1 tablespoon
  • Red chili powder—1 tsp
  • Turmeric – 1/2 tsp
  • Salt—to taste
  • Lemon juice—1 tbsp
  • Garam masala—1/2 tsp
  • Basmati rice—2 cups (soaked for 30 minutes)
  • Bay leaf – 1
  • Big cardamom—1
  • Cinnamon—1 piece
  • Salt—to taste
  • Water—5 cups
  • Onion—2 (finely chopped and cut into round pieces)
  • Tomato—1 chopped
  • Coriander leaves, mint—1/2 cup (chopped)
  • Desi ghee/oil—3-4 tbsp
  • Saffron—1 pinch (soaked in 2 tbsp hot milk)
  • Biryani masala—1 tbsp (optional but effective)

Method of preparation to chicken biryani:

Mix the chicken well with all the marination ingredients, cover, and refrigerate for 1 hour. In a large bowl, cover and refrigerate. Boil water in a pot, add all the whole spices and salt. Now add soaked rice and cook till 80%. Strain and keep aside. Heat oil/ghee in a pan. Add onions and fry till brown (save some onions for garnish). Now add tomatoes, mint, coriander, and marinated chicken. Cover and cook the chicken for 15-20 minutes till it becomes soft. In a heavy-bottomed vessel, put some chicken masala at the bottom. Then add a layer of rice, brown onions, coriander leaves, mint, and saffron milk on top. Repeat all the layers. Close the vessel tightly with a lid or seal it with flour. Give it dum for 15-20 minutes on low flame. Turn off the gas and serve after 10 minutes. Serve hot biryani with raita, salad, and papad. Use only basmati rice in biryani. If marination is kept for a longer time, the taste will increase. The lid of the vessel should be closed properly while giving dum.