Best chicken biryani ever: check now the tasty yet best biryani ere


- 2 cups basmati rice

- 500g chicken, cut into pieces

- 1 cup yogurt

- 2 enormous onions, daintily cut

- 3 tomatoes, slashed

- 1/4 cup cooking oil or ghee

- 1/4 cup slashed new coriander leaves

- 1/4 cup slashed mint leaves

- 1/2 cup broiled onions (for embellish)

- 2 tablespoons biryani masala

- 1 tablespoon ginger-garlic glue

- 1 teaspoon turmeric powder

- 1 teaspoon red bean stew powder

- 1 teaspoon cumin seeds

- Entire flavors: cove leaves, cardamom, cloves, cinnamon

- Salt to taste



1. Flush the basmati rice under chilly water until the water runs clear. Absorb the rice water for 30 minutes, then channel.


2. In an enormous pot, heat water to the point of boiling. Add doused and depleted rice, salt, and entire flavors (inlet leaves, cardamom, cloves, cinnamon). Cook the rice until it is 70-80% cooked. Channel and put away.


3. In a different container, heat oil or ghee. Add cumin seeds and cut onions. Sauté until the onions are brilliant brown.


4. Add ginger-garlic glue and sauté until the crude smell vanishes. Add cleaved tomatoes, biryani masala, turmeric powder, red stew powder, and cook until the tomatoes are delicate.


5. Add chicken pieces to the masala blend. Cook until the chicken is carmelized and cooked through.


6. In a bowl, blend yogurt, slashed coriander, and mint leaves. Add this combination to the chicken. Cook for a couple of additional minutes until the flavors merge.


7. In an enormous weighty lined dish or a biryani pot, layer half of the somewhat cooked rice at the base, trailed by the chicken blend, and afterward the excess rice.


8. Embellish with broiled onions, cleaved coriander, and mint leaves. Shower a touch of saffron-imbued milk or food variety weakened in milk on top.


9. Cover the pot with a tight-fitting top and cook on low intensity for 20-25 minutes, permitting the biryani to steam and the flavors to merge.


10. Once finished, tenderly cushion the biryani with a fork, guaranteeing the rice and chicken are uniformly blended.


Serve hot, embellished with extra broiled onions and new coriander leaves. Partake in your hand crafted Chicken Biryani!

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