Classic Chicken Biryani Recipe for 1 kg Chicken
Ingredients
For Chicken Marination:
1 kg chicken, cut into pieces
1 cup yogurt
2 tbsp ginger garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
2 tsp biryani masala
Salt, to taste
For Rice
750g Basmati Rice
Water - 6 cups
1 cinnamon stick
4 cloves
4 green cardamom
2 black cardamom
Salt, to taste
For Biryani Masala
4 onions, sliced
4 tomatoes, chopped
1 tbsp ginger garlic paste
2 tsp red chili powder
1 tsp turmeric powder
2 tsp biryani masala
Salt, to taste
1 cup fried onions (for garnishing)
1/2 cup chopped mint leaves (for garnishing)
1/2 cup chopped coriander leaves (for garnishing)
1/2 cup ghee/oil
Instructions
Wash the rice 2-3 times in water and soak in enough water for at least 30 minutes.
In a separate bowl, marinate the chicken pieces with yogurt, ginger garlic paste, red chili powder, turmeric powder, biryani masala, and salt. Keep it aside for 30 minutes.
Heat a pot and add ghee/oil. Once the oil is hot, add the sliced onions and sauté until they are golden brown.
Add ginger garlic paste and sauté until the raw smell goes away.
Add chopped tomatoes and cook until they are soft and mashed.
Add red chili powder, turmeric powder, biryani masala, and salt. Mix well and cook for 5 minutes.
Add marinated chicken pieces and cook for 15-20 minutes or until the chicken is tender and cooked through.
In a separate pot, boil 6 cups of water with cinnamon, cloves, green cardamom, black cardamom, and salt.
Add the soaked rice to the boiling water and cook until the rice is 80% cooked. Drain the rice and keep it aside.
In a large pot, add a layer of cooked rice, followed by a layer of chicken masala. Repeat the layering process until all the rice and chicken is used up.
Garnish the top with fried onions, chopped mint leaves, and chopped coriander leaves.
Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes or until the rice is fully cooked.
Once done, mix the biryani gently and serve hot with raita and salad.
Enjoy your delicious Chicken Biryani!
Classic Beef Biryani Recipe for 1 kg Beef
Ingredients
For beef marination
1 kg beef, cut into pieces
1 cup yogurt
2 tbsp ginger garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
2 tsp biryani masala
Salt, to taste
For Rice
750g Basmati Rice
Water - 6 cups
1 cinnamon stick
4 cloves
4 green cardamom
2 black cardamom
Salt, to taste
Biryani Masala
4 onions, sliced
4 tomatoes, chopped
1 tbsp ginger garlic paste
2 tsp red chili powder
1 tsp turmeric powder
2 tsp biryani masala
Salt, to taste
1 cup fried onions (for garnishing)
1/2 cup chopped mint leaves (for garnishing)
1/2 cup chopped coriander leaves (for garnishing)
1/2 cup ghee/oil
Instructions
Wash the rice 2-3 times in water and soak in enough water for at least 30 minutes.
In a separate bowl, marinate the beef pieces with yogurt, ginger garlic paste, red chili powder, turmeric powder, biryani masala, and salt. Keep it aside for 30 minutes.
Heat a pot and add ghee/oil. Once the oil is hot, add the sliced onions and sauté until they are golden brown.
Add ginger garlic paste and sauté until the raw smell goes away.
Add chopped tomatoes and cook until they are soft and mashed.
Add red chili powder, turmeric powder, biryani masala, and salt. Mix well and cook for 5 minutes.
Add marinated beef pieces and cook for 15-20 minutes or until the beef is tender and cooked through.
In a separate pot, boil 6 cups of water with cinnamon, cloves, green cardamom, black cardamom, and salt.
Add the soaked rice to the boiling water and cook until the rice is 80% cooked. Drain the rice and keep it aside.
In a large pot, add a layer of cooked rice, followed by a layer of beef masala. Repeat the layering process until all the rice and beef is used up.
Garnish the top with fried onions, chopped mint leaves, and chopped coriander leaves.
Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes or until the rice is fully cooked.
Once done, mix the biryani gently and serve hot with raita and salad.
Enjoy your delicious Beef Biryani!