Easiest Way to Cook Appetizing Chiken biryani

Chiken biryani.

You can have Chiken biryani using 32 ingredients and 20 steps. Here is how you cook that.

Ingredients of Chiken biryani

1. You need of For the Marinade.
2. Prepare 2 of chicken breast diced.
3. You need 1 cup of sugar and flavor free yoghurt.
4. You need 1/4 cup of vegetable oil.
5. Prepare leaves of Handful of chopped mint.
6. It's leaves of Handful of chopped coriander.
7. Prepare 3 of green chili finely chopped.
8. Prepare 1 table spoon of ginger and garlic grated.
9. Prepare 1 of large onion, sliced and golden brown fried.
10. It's 2 table spoon of lemon juice.
11. You need 1 spoon of cinnamon powder.
12. You need 1 spoon of coriander powder.
13. You need 2 pieces of star anise spice.
14. You need 4 pieces of cloves spice.
15. You need 2 pieces of bay leaf.
16. Prepare 1 spoon of paprika powder.
17. You need 1 spoon of chili powder.
18. Prepare 1 spoon of cumin powder.
19. You need 1 spoon of curry powder.
20. Prepare 1 spoon of turmeric powder.
21. You need 3 of cardamom pods.
22. It's to taste of Salt and seasoning.
23. Prepare of For the rice.
24. Prepare 2 cups of basmati rice.
25. You need 1/2 cup of vegetable oil.
26. Prepare 1 of medium onion sliced and golden brown fried.
27. Prepare 2 of cinamon sticks.
28. It's 1 of bay leaf.
29. You need 1 spoon of saffron strands.
30. You need 1/4 spoon of turmeric powder.
31. You need 6 table spoon of un flavored milk.
32. Prepare Handful of cashew nuts.

Chiken biryani instructions

1. Place the diced chicken in a clean bowl.
2. Add all the spices mentioned on the marinade, yoghurt, oil, mint and coriander leaves, all mentioned above.
3. Mix thoroughly and cover with a plastic wrap.
4. The marinade should look like this.
5. Refrigerate for four hours or over night.
6. Soak the basmati rice for 1 hour.
7. Wash and cook with lots of salt and cook to 30% done.
8. Drain the rice and set aside.
9. Place a clean pot on the cooker without turning the heat on.
10. Place the marinated chicken on the pot and even it.
11. Pour the per boiled rice on top, and even it. Do not mix.
12. Add the fried onions, cashew nuts, cinnamon sticks and bay leaf.
13. Soak the saffron inside the milk and let it dissolve.
14. Drizzle the saffron milk all over the rice.
15. Drizzle the oil all over and cover the pot with an aluminum foil paper to make a dum cooking.
16. Close tightly with the pot cover and turn on the heat..
17. Set the flame on high heat and cook for ten minutes, then reduce the flame to medium heat and cook for 10 minutes, then to low heat and cook for 10 minutes, lastly turn off the heat and let the steam cook further for five minutes.
18. Open carefully, plate and serve with any salad of your choice.
19. Do not open or turn while cooking..
20. Serve scooping from the bottom, just like in the video attached.
    
    

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