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Chicken Biryani cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Biryani dishes that you simply make.

Alright, don’t linger, let’s plan this chicken biryani formula with 15 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 16 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Chicken Biryani:

1. Need 1 kg for chicken with bone
2. Need 1 kg of Basmati rice
3. Take 3 - tomatoes chopped
4. Prepare 3 onions chopped
5. Prepare 3 more onions thinly sliced and fried(beresta)
6. Provide 2 tbsp of ginger-garlic paste
7. Prepare 1 cup - yogurt
8. You need - Cooking oil as required
9. Make ready 1 handful - Mint leaves
10. Make ready 1 tbsp of ghee
11. Require 1 tbsp for lemon juice
12. Require 2 tbsp for salt
13. Take 1 packet of Biryani masala (any good brand)
14. Get of Few saffron strands soaked in 2 tbsp of warm milk
15. Need 2 drop for Biryani essence (optional)

Chicken Biryani making process:

1. Clean and wash chicken. Make medium sized pieces.
2. Cook the chicken just as regular chicken bhuna. Follow the instructions written on the Biryani masala packet.
3. Be sure not to make the gravy dry. Some amount of gravy should be there.
4. Boil the rice(soaked for 1 hour) with sufficient water. Add salt and lemon juice.
5. When the rice is 70% done, drain the entire rice in a colander carefully.
6. In a heavy bottomed broad vessel, arrange the chicken with gravy in the base.
7. Now make a layer with fried onions and mint leaves.
8. Then put half of the rice over the fried onion layer.
9. Sprinkle some saffron-milk mixture, ghee, fried onions, mint leaves and 1 drop of essence.
10. Arrange the remaining rice over it. Sprinkle same ingredients as before..Like saffron, ghee, fried onions,mint leaves and essence.
11. Cover the vessel with aluminium foil and put on the lid tightly. Do the process as soon as possible.
12. Put the vessel in high flame for 5 minutes.
13. Then reduce the flame and keep on dum or steam for 1/2 an hour.
14. You can keep a tawa or skillet at the bottom of the vessel to save the bottom from burning.
15. After 1/2 an hour remove the seal and stir very gently and carefully to mix together everything.
16. Serve hot with your choice of raita.

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