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Before you jump to Chicken biryani recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.

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We hope you got benefit from reading it, now let’s go back to chicken biryani recipe. You can cook chicken biryani using 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Chicken biryani:

1. Use 1/2 kg chicken
2. Take 3 medium size potatoes
3. You need 3 large sliced onion
4. Prepare 3 medium size tomatoes
5. Prepare 1/2 cup yogurt
6. Take 4-6 green cardamom
7. You need 2 bari illachi
8. You need 1 small cinnamon stick
9. Prepare 6-7 whole black pepper
10. Take 4-6 long
11. Take 1 tbpsn heaped ginger garlic paste
12. You need 1 cup oil
13. You need 1 tbspn red chilli powder
14. Use 1 tspn turmeric powder
15. Use to taste Salt
16. Prepare 4 cups sella rice
17. Provide 4-5 green chillies
18. You need 1/2 cup coriander and mint leaves

Steps to make Chicken biryani:

1. First in a pot add cooking oil and add all the chopped onion init.let it golden brown.Add all garam masala red chillies,turmeric powder and ginger garlic paste.let it cook for 5min.
2. Thn add chicken in it.let it fry for 5 mins thn add tomatoes in it.add salt in it.
3. Put 2 cups of water in it.let it cook until chicken done 50 %.when chicken done 50% add potatoes in it.let it cook for more 10 mins.
4. Add yogurt in the mixture and bhonify it.biryani mix is ready
5. Now for rice soak sella rice for 4 hours.after 4 hour put 8 cups of water to boil rice add salt in it.when rice become tender strain it out
6. In a cooking pot first put biryani masala thn rice phir biryani masala thn rice.
7. Spread green chillies, coriander leaves and mint leaves.Put it on dum for 15min.

Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner. This chicken biryani recipe is easy and delicious. Find more dinner inspiration at BBC Good Food. Hyderabadi biryani: Maybe the most well known type of biryani.

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