Chicken Biryani recipe in traditional style

Here is giving a special Chicken Biryani recipe for all friends. This recipe is a traditional preparation involves meat vegetables, spice etc. and is very tasty and suitable for all types of occasions. We can prepare traditional chicken biryani easily.

Chicken Biryani

How we can prepare Biryani in traditional method? Here is a special Chicken Biryani recipe. The preparation method of this recipe is simply by using a pressure cooker. Ingredients and preparation method are given below.

Basmati Rice – 2 cup
Oil – 3 Table Spoon
Butter or Ghee- 4 table spoon
Chicken - 1/2 kg approx, cut into small pieces
Onion – 2 nos cut lengthwise
Tomato - finely chopped Tomatoes 3 nos
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Green Chilly – 3 nos chopped
Mint leaves chopped – 4stks chopped
Coriander leaves – 8stks chopped
Bay Leaf – 2 nos
Cinnamon – 2 nos
Cloves – 2 nos
Cardamom – 2 nos
Curd – dilute with water to make 1 cup
Water – 3 cup
Salt – to taste
Turmeric powder – ¼ tsp
Coriander powder – 3 ½ tsp
Red chilly powder – 2 ½ tsp
Lemon juice – 3 tsp
Food color orange – 1 pinch if required
Coriander leaves chopped – 6 stks for garnishing

Preparation Method
1. Cut the chicken into small pieces and wash it thoroughly. Mix the pieces with lemon juice, ½ tsp coriander powder, ½ tsp red chilly powder, ¼ tsp salt, ½ tsp garlic paste, ½ tsp ginger paste, 1 pinch of turmeric powder mix well and keeping the mixture half an hour.

2. Heat oil and ghee in a heavy deep pan, fry bay leaf, cloves and cinnamon, cardamom, coriander leaves, mint leaves along with green chilly, then add onion and stir occasionally when the onions turns to slightly brown color. Then add ginger paste, garlic paste and tomatoes, chicken, along with 2 tsp chilly powder, 3 tsp coriander powder, ¼ tsp turmeric powder and salt, allow cooking for few minutes until the chicken to a gravy condition.

3. Take Basmati rice wash it thoroughly and allow to drain water from it. Add the gravy to the rice with 3 cups of water and mix well in a rice cooker and allow cooking till two whistles. Open the pressure cooker adds food color and 2 tsp ghee. Then garnish it with coriander leaves and mint leaves. Serve hot with salad and lemon pickle.

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