How to cook Chiken Biriyani at home ?

 Chicken biryani is a delectable and tasty dish that you can plan at home. Here is a recipe for cooking chicken biryani:

Ingredients:

2 cups basmati rice

500 grams chicken (cut into pieces)

2 onions (cut)

ho2 tomatoes (slashed)

4 cloves of garlic (minced)

1-inch piece of ginger (ground)

2 green chilies (cut)

1/2 cup plain yogurt

1/4 cup slashed new coriander leaves

1/4 cup slashed new mint leaves

2 tablespoons biryani masala powder

1 teaspoon turmeric powder

1 teaspoon red stew powder

1 teaspoon cumin seeds

4 tablespoons ghee or vegetable oil

Salt to taste

Water

For the Marinade:

1/2 cup plain yogurt

1 tablespoon ginger-garlic glue

1 teaspoon red bean stew powder

1 teaspoon turmeric powder

Salt to taste

For the Rice:

4 cups water

2 narrows leaves

4 green cardamom units

4 cloves

2-inch cinnamon stick

Salt to taste

Guidelines:

Flush the basmati rice in cool water until the water runs clear. Absorb the rice water for 30 minutes, then, at that point, channel and put away.

In a bowl, combine all the marinade fixings as one. Add the chicken parts of the marinade and blend well to equitably cover the chicken. Permit the chicken to marinate for something like 30 minutes or refrigerate it for a couple of hours for better character.

Heat the ghee or oil in a huge, profound dish or Dutch stove over medium intensity. Add the cut onions and sauté until brilliant brown. Eliminate half of the onions and put them away for embellishing.

To the excess onions in the skillet, add the cumin seeds, minced garlic, ground ginger, and cut green chilies. Sauté briefly until fragrant.

Add the cleaved tomatoes and cook until they become delicate and soft.

Add the marinated chicken parts of the skillet. Cook the chicken until it is caramelized
on all sides.

Diminish the intensity and add the biryani masala powder, turmeric powder, red stew powder, and salt. Blend well to cover the chicken with the flavors.

Add the plain yogurt, hacked coriander leaves, and mint leaves. Combine everything as one and allowed it to cook for a couple of moments.

In a different pot, heat 4 cups of water to the point of boiling. Add the splashed and depleted rice to the bubbling water alongside cove leaves, green cardamom units, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% done (still somewhat firm). Channel the to some extent cooked rice and put it away.

Layer the to some degree cooked rice over the chicken in the skillet. Spread it uniformly.

Take the saved sautéed onions and sprinkle them over the rice.

Cover the dish firmly with a top to make a steam impact. Cook the biryani on low intensity for around 25-30 minutes, or until the rice is completely cooked and the flavors have merged together.

Once cooked, delicately cushion the rice with a fork, blending it in with the chicken and flavors.

Serve hot chicken biryani with raita (yogurt sauce) or a side plate of mixed greens.

Enjoy your homemade chicken biryani!