Chicken Biryani is very delicious and tempting main course dish, popular almost all over India. It is a complete meal in itself.
Chicken Biryani can be cooked in many ways. In this recipe, we have cooked chicken and the rice seperately and then combined in the last step. This way of cooking chicken biryani is called the ‘Pakki Biryani’. Chicken biryani can be served along with any raita such as carrot raita, cucumber raita, pineapple raita etc.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
- 700 gms Raw chicken (with bone and boneless pieces)
- 3 medium size Onion (chopped)
- 1 cup Curd
- 7 to 8 Garlic pods (grated)
- 5 small size Bay leaves
- 2 sticks Cinnamon (2″)
- 5 Cloves
- 4 Black cardamom
- 8-10 Black Pepper
- 2 tbsp Oil
- 1 tbsp Cumin seeds
- 2 tbsp Garam masala
- 1 tbsp Chilly powder
- 2 cups Rice
- Few drops of yellow colour
- Salt to taste
Soak rice in a bowl for 15 minutes and keep it aside.
Heat the oil in a pan. Add cumin seeds, black cardamom, cloves, cinnamon, black pepper and bay leaves and saute them.
Now add garlic and stir it for few seconds and then add onion and fry them until they become transculent.
Add chicken and fry it for 15 minutes, stirring in between.
Now add salt, chilly powder and curd and cook for another 10 to 15 minutes or until chicken is cooked. When chicken is done add garam masala.
Boil the soaked rice until 90% is cooked.
Drain the water completely from the rice and add this rice to the chicken.
Add few drops of colour and cover it and cook it at low flame for 10 minutes.
Serve chicken biryani with any type of raita.