Restaurant style Chicken Biryani

 How To Make Restaurant style chicken Biryani

Restaurant style Biryani is a classic dish and eye-catching aromatic rice loved by all. It is a Dum method and it is called so as the chicken is marinated for about 4 hours and half cooked rice is placed inside the cooking pot and is sealed with chapatti or Maida dough and cooked by not letting the steam come out. By doing so the biryani gets cooked well and also keeps the flavors intact and therefore, it’s called as ‘Dum Cooking’.

Ingredients Required:

Chicken – ½ kg
Basmati Rice – ½ kg
Cloves – 6
Star anise – 2
Mace – small flower
Nut mug – small piece
Black pepper – 1 teaspoon
Bay leaves – 2
Shah jeera – 1 teaspoon
Cinnamon – 2 (small size)
Cardamom – 4
Ghee – 3 tablespoons
Ginger – garlic paste – 1 tablespoon
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
Oil – 1 cup
Lemons – 2 (juice extracted without seeds)
Saffron – 1 pinch
Yogurt – 1 cup
Coriander leaves – 2 bunches
Mint leaves – 2 bunches
Green chilies – 5 (sliced)
Onions – 2
Turmeric powder – 1 pinch
Red chili powder – 1 tablespoon
Salt to taste

Preparation method:

In a blender add star anise, cloves, mace, nut mug, black pepper, bay leaves, shah jeera, cinnamon, cardamom and grind it to the fine powder, and keep aside in a bowl.
Now take a large mixing bowl and add cleaned chicken, finely grinded masala powder, a tablespoon of red chili powder, salt to taste, a tablespoon of coriander powder, a teaspoon of cumin powder, a tablespoon of ginger- garlic paste, a cup of yogurt, a pinch of turmeric powder and lemon juice.
Mix all the ingredients well and add 4 tablespoons of oil into the chicken mixture and mix it once again.
Now keep the marinated chicken in a refrigerator for 4 hours.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of oil, sliced onions and fry it well.
Cover and cook the onions for a minute.
Then open the lid and fry them until they change to golden color and transfer to a plate.
Now wash the rice with water and soak it in the water for 30 minutes.
In the mean, while switch on the stove and heated a pan then add water to the pan and heat it then add bay leaves, salt as per taste, a tablespoon of Shah- jeera and a teaspoon of ground masala powder.
Then mix it well, add a teaspoon of oil and cover the pan for 2 minutes and bring water to boil.
When the water starts boiling, add the soaked rice into it and mix it well and cover the pan for a minute.
In the mean, while preparing a saffron mixture by adding a pinch of saffron into extreme hot milk and mix it well.
Then open the lid and check the rice whether it is cooked or not.
Cook the rice until it is three-fourth done.
Now drain the water from the rice and rest the strained rice aside.
In a separate heavy-bottomed pot or a baking dish transfer the marinade chicken.
In this add fried onions, chopped coriander leaves, mint leaves and sliced green chilies and mix it well then spread the chicken mixture in the vessel.
Finally, add a tablespoon of ghee which gives a good taste mix it well.
Spread this mixture evenly.
Then add half cooked rice on it as layers and spread evenly.
Then again add fried onions, coriander leaves, mint leaves and 2tablespoons of ghee.
Now add half glass of leftover water from the rice into this vessel.
Then add saffron mixture on the rice.
Now switch on the stove and place this vessel on it.
Then prepare Maida or Chapatti dough and spread it around the edges of the vessel and close it such that the stream will not go out from the vessel.
Then cover the vessel with a plate and put weight on the vessel it necessary.
After 5minutes take the vessel from the stove and place dosa pan on the stove and then place the biryani vessel on dose pan.
Adjust the flame to low.
Cook it for 20 minutes and then switch off the stove.
Allow it to cool for 5minutes.
Then open the plate from the biryani vessel and mix it well.
Transfer the biryani to a serving bowl.

 Taste and delicious restaurant style chicken biryani is ready to serve.

                                                                                                         
Nutrition facts:

Total Fat – 17g
Sodium – 930mg
Total Carbs – 48g
Dietary Fibre – 3g
Protein – 19g

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