Recipe of Super Quick Homemade Chicken Biryani: Authentic Indian Rice Dish

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken biryani: authentic indian rice dish. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken Biryani: Authentic Indian Rice Dish is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Chicken Biryani: Authentic Indian Rice Dish is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook chicken biryani: authentic indian rice dish using 32 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Biryani: Authentic Indian Rice Dish:

1. Prepare To flavor the chicken:
2. Take 500 grams Chicken drumettes (the thick joint of chicken wings)
3. Get 1 tsp ★Cinnamon
4. Take 5 ★Whole clove
5. Make ready 1 tsp ★Cumin seeds
6. Prepare 3 ★Bay leaves
7. Take 4 ★Whole cardamon pods
8. Take 7 ★Whole black peppercorns
9. Take 2 large Onions
10. Make ready 3 clove Garlic
11. Get 2 cm Ginger
12. Take 1 large Tomato
13. Get 1 Chili pepper
14. Make ready 1 handful Fresh coriander leaves
15. Make ready 2 1/2 tsp Garam masala
16. Make ready 400 grams Uncooked rice
17. Make ready 2 tsp Salt
18. Make ready The other ingredients:
19. Get 25 grams Butter
20. Make ready 1 pinch Saffron
21. Prepare 50 ml Milk
22. Get 2 tbsp Cashew nuts
23. Make ready 2 tbsp Almonds
24. Get 2 tbsp Dried fruit
25. Take 1/2 Onion
26. Make ready 2 to 3 tablespoons Oil
27. Make ready 1 handful Fresh coriander leaves
28. Make ready For the yogurt sauce:
29. Take 150 grams Yogurt
30. Take 1 tsp Pepper
31. Make ready Chukauni (to serve instead of the yogurt sauce)
32. Get 1 Chukauni recipe

Steps to make Chicken Biryani: Authentic Indian Rice Dish:

1. Preliminaries: Cook the rice so that it's firm. Add 1 teaspoon each of butter and salt (not listed in the ingredients) and mix in. You can add a bay leaf if you like, too.
2. Preliminaries: Chop up the 2 large onions, garlic, ginger, tomato, and coriander leaves.
3. Preliminaries: Wash the chicken drumettes and pad try. Poke several holes in them with a knife, rub in the lemon and salt, and leave for a while.
4. Preliminaries: Slice 1/2 onion and shallow fry it in oil in a frying pan. When the onion has turned brown, drain it off and reserve on a plate. Dry roast the cashew nuts and almonds in another frying pan.
5. Preliminaries: Warm the milk up to about body temperature in a microwave. Add the saffron and leave for about 30 minutes.
6. Put 3 tablespoons of oil in a non-stick frying pan. When it's hot add the ★ spices and stir-fry for 10 seconds.
7. When the spices are fragrant, add the Step 2 chopped up onion, garlic and ginger, and stir fry until translucent. Be careful not to let it burn.
8. Add the chopped tomato from Step 2. Optionally add some chopped red chili peppers. Stir fry for 3 minutes.
9. When the tomato and onions are mixed together well and starting to become sticky, add the chicken and stir fry again, for about 3 minutes or so until browned properly.
10. When the chicken has been browned, add the finely chopped coriander leaves, garam masala and salt. Keep stir-frying.
11. Cover with a lid, and steam-cook over low-medium heat for about 15 minutes to cook the chicken through. Mix occasionally.
12. Add the cooked rice from Step 1 on top of the chicken. Dot the top of the rice with bits of butter as shown.
13. Pour the milk and saffron from Step 5 evenly over the rice.
14. Add the lightly roasted cashew nuts and almonds, as well as dried fruits to taste.
15. Sprinkle the fried onion and more more chopped coriander leaves on top of the rice. Start steam-cooking the chicken and rice.
16. Cover the pan with a lid that has been wrapped in a moistened absorbent cotton cloth, and steam cook over low heat for about 15 minutes. The moistened cloth is used in order to prevent the steam from escaping.
17. Done. Open the lid to serve. Distribute the rice and chicken at the table, so that everyone can enjoy the fragrance of the chicken and spices that emanate from it.
18. Eat while mixing the rice together with the chicken and stir-fried onions on the bottom of the pan. It's even better mixed with a yogurt sauce made by mixing yogurt and black pepper.
19. Here I made chukauni, which is delicious served on chicken biryani. - - https://cookpad.com/us/recipes/169142-chukauni-my-chicken-biryani-sauce

So that is going to wrap it up with this special food chicken biryani: authentic indian rice dish recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!