Chicken Biryani Recipe | step by step video | what makes Biryani special...

Learn how to make this biryani in a step by step video from start to finish. This recipe is a family favorite. We crave for Indian foods from time to time. I like the Hyderabadi style of Biryani, very aromatic, spicy and full of flavors. For this recipe, i have to substitute Ghee with butter as Ghee is not available here. As per the proportion of the spices, please refer to the video. This will vary according to your preference. Chicken Biryani Recipe Ingredients: 1 kg Chicken (Drumstick or Thigh) 500 g. Basmati Rice 1 Stick butter 1/2 kg onions Coriander leaves (optional) For the Marinade: Tumeric Ginger 2 heads Garlic 6-10 Green Cardamom seeds 2 tsp.cumin seeds 1 tsp caraway seeds 1 tsp. coriander seeds 3 tsp. Garam Masala Saffron (infused with 1/3 cup milk) 1 cup Yogurt 2 tsp. paprika 1 tsp.chili powder salt For the Rice: Cinnamon Bark Cardamom seeds peppercorn caraway seeds Coriander seeds Star Anis cumin seeds salt Procedure: Mix the all the marinade ingredients and marinate the chicken for at least 2 hours in the fridge. Overnight marination gives the best result. Prepare the onions: Slice onions thinly and deep fry until crispy. When frying the onions, fry in small batches so that the pan will not be overcrowded. Drain in kitchen towel to get rid of excess oil. Prepare the saffron: Infuse saffron in 1/3 cup milk and set aside. Prepare the Rice: Soak rice in water for 30 minutes. In a pot, bring water to a boil with the spices. Let it simmer to develop the flavor. Add rice and cook just about until the rice is cooked 70 percent. Cook the Chicken: Use a thick and heavy pot that will retain more heat. Heat about 2 Tablespoon oil, (Oil used in frying onions) Sautee garlic and onions, add cumin seeds, coriander seeds, garam masala. Add marinated chicken. Mix and let it simmer for about 2 minutes, this will be the bottom layer. Add rice, (use a slotted spoon to drain the rice) layering it over the chicken. Add crispy garlic, add saffron which was infused in milk. Add another layer of rice, crispy onion and add the remaining saffron mixture. Add coriander leaves and knobs of butter. Cover and put off the flame. Cover and leave it to cook on its own for 30 minutes. The heat of the pan will cook through the meat and rice. #ChickenBiryani #TheKitchenJournal