Chicken biriyani/ spicy chicken rice. Traditional chicken biryani is made by layering marinated chicken and then layered with parboiled rice, herbs,saffron milk & then ghee. This recipe yields a chicken biryani that isn't too oily, spicy, hot or pungent as it looks to be in the pictures. However you can reduce the amount of red chili.

Turn the chicken in the spices so the pieces are. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. You can have Chicken biriyani/ spicy chicken rice using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken biriyani/ spicy chicken rice

You need of marination!!.
Prepare 1/2 kg of boneless(better than with bone chicken ) but with-bone chicken is also fine.
It's 3/4 cup of curd.
You need 3 of eggs.
Prepare 1 tbsp of garlic paste.
You need 1 tbsp of ginger paste.
It's 1/2 tbsp of red chilli paste.
You need 2 of tomatoes chopped.
Prepare 1 of onion thinly sliced.
Prepare 1 of potato sliced (optional).
It's 3 cup of rice (basmati)/ long rice.
It's 2 cup of warm milk.
Prepare 4 tbsp of oil.
Prepare of spices.
Prepare 1/2 tsp of cumin seeds.
Prepare 5 of dried rose petals (optional).
It's 10 of mint.
It's 1 of bay leaf.
It's 1 of clove(optional).
You need 1 of green cardamom.
It's 1 tbsp of dried fenugreek leaves.
You need 1 of saffron.

Ghee is butter that has been slowly melted so that the milk solids and golden liquid have When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Chicken biryani is a dish for celebration. If you need to feed a crowd or are hosting a dinner party, this is a dish to make that will greet your guest with the scent of a delicious meal to come — a meal that you made in a slow cooker. Just because a meal is made in a slow cooker doesn't mean there won't be.

Chicken biriyani/ spicy chicken rice step by step

Firstly, marinate the chicken pieces for 3-4 hours minimum or till 24 hours if possible. In this add only half of the quantity of the pastes which is mentioned and save half for later. Also take rice ( basmati/ long rice) if possible and soak them in milk for an hour approx..
Now take a small frying pan and add oil into it den add onions and fry till Crispy brown then add tomatoes. After removing excess water from the mixture, off the gas..
Now in a pressure cooker, add about 4-5 spoons of oil ( little more than usual). then add all the dry spices mentioned below..
After this add half saved pastes of ginger, garlic and red chilli..
Now after this add chicken marination along with the extra liquid to cooker and saute it very well for about 10 mins. Also add dried fenugreek to it..
At the end add soaked rice along with left over milk in it. Also add some mint leaves abd soaked saffron to it for a nice fragrance..
After 10-15 mins it will b ready... Serve hot !!!!!.

Everyone loves chicken biryani rice, and here is why this deliciously flavored chicken biryani recipe conquers the heart of the most demanding gastronomes. It is not surprising people crave for biryani rice, with the distinct flavor even for the non-Indians. The process of cooking in dum style enable the. Making the best Hainanese Chicken: EXFOLIATE! This is an organic supermarket chicken (I wish we were all as lucky as Jess to be able to have fresh chicken!) hey, ive tried your recipe before and it really reallly nice! but i overly put the chilli paddy so very spicy.