1Wash and soak 1.5 cups of rice for 30 minutes to 1 hour.
2Wash and soak 1.5 cups of rice for 30 minutes to 1 hour.
3Wash and soak 1.5 cups of rice for 30 minutes to 1 hour.
4Marinate 500g boneless chicken with salt, red chilli powder, turmeric, pepper powder, coriander powder, ginger garlic paste, curd, lemon juice, maida, corn flour, egg, and a pinch of red food color for 30 minutes.
5Marinate 500g boneless chicken with salt, red chilli powder, turmeric, pepper powder, coriander powder, ginger garlic paste, curd, lemon juice, maida, corn flour, egg, and a pinch of red food color for 30 minutes.
6Marinate 500g boneless chicken with salt, red chilli powder, turmeric, pepper powder, coriander powder, ginger garlic paste, curd, lemon juice, maida, corn flour, egg, and a pinch of red food color for 30 minutes.
7In a pot, take 2 liters of water, add biryani masalas, 2 tbsp salt, and 1 tsp oil, and bring it to a boil.
8In a pot, take 2 liters of water, add biryani masalas, 2 tbsp salt, and 1 tsp oil, and bring it to a boil.
9In a pot, take 2 liters of water, add biryani masalas, 2 tbsp salt, and 1 tsp oil, and bring it to a boil.
10Add the soaked rice to the boiling water, squeeze half a lemon, and cook until 90% done.
11Add the soaked rice to the boiling water, squeeze half a lemon, and cook until 90% done.
12Add the soaked rice to the boiling water, squeeze half a lemon, and cook until 90% done.
13Strain the rice and spread it on a plate to cool.
14Strain the rice and spread it on a plate to cool.
15Strain the rice and spread it on a plate to cool.
16Deep fry the marinated chicken until cooked, ensuring not to overcook it.
17Deep fry the marinated chicken until cooked, ensuring not to overcook it.
18Deep fry the marinated chicken until cooked, ensuring not to overcook it.
19For the biryani masala, combine ginger garlic paste, salt, red chilli powder, pepper powder, coriander powder, biryani masala, kasuri methi, lemon juice, coriander, mint, 1 small tomato (optional, for gravy), 1/3 cup curd, and 2 sliced green chillies in a bowl.
20For the biryani masala, combine ginger garlic paste, salt, red chilli powder, pepper powder, coriander powder, biryani masala, kasuri methi, lemon juice, coriander, mint, 1 small tomato (optional, for gravy), 1/3 cup curd, and 2 sliced green chillies in a bowl.
21For the biryani masala, combine ginger garlic paste, salt, red chilli powder, pepper powder, coriander powder, biryani masala, kasuri methi, lemon juice, coriander, mint, 1 small tomato (optional, for gravy), 1/3 cup curd, and 2 sliced green chillies in a bowl.
22In another pan, heat 1/4 cup oil and sauté 2 thinly sliced onions until brown.
23In another pan, heat 1/4 cup oil and sauté 2 thinly sliced onions until brown.
24In another pan, heat 1/4 cup oil and sauté 2 thinly sliced onions until brown.
25Add the prepared biryani masala mixture and cook until the tomato softens and oil separates.
26Add the prepared biryani masala mixture and cook until the tomato softens and oil separates.
27Add the prepared biryani masala mixture and cook until the tomato softens and oil separates.
28Add the fried chicken pieces and mix well.
29Add the fried chicken pieces and mix well.
30Add the fried chicken pieces and mix well.
31Pour a little water for gravy and mix.
32Pour a little water for gravy and mix.
33Pour a little water for gravy and mix.
34Remove half of the chicken mixture from the pan.
35Remove half of the chicken mixture from the pan.
36Remove half of the chicken mixture from the pan.
37Spread half of the cooked rice over the remaining chicken.
38Spread half of the cooked rice over the remaining chicken.
39Spread half of the cooked rice over the remaining chicken.
40Pour half of a tea glass of milk mixed with a pinch of turmeric over the rice.
41Pour half of a tea glass of milk mixed with a pinch of turmeric over the rice.
42Pour half of a tea glass of milk mixed with a pinch of turmeric over the rice.
43Pour half of 1/4 cup of the rice-cooked water over the rice.
44Pour half of 1/4 cup of the rice-cooked water over the rice.
45Pour half of 1/4 cup of the rice-cooked water over the rice.
46Spread the remaining chicken mixture evenly.
47Spread the remaining chicken mixture evenly.
48Spread the remaining chicken mixture evenly.
49Cover with the remaining rice.
50Cover with the remaining rice.
51Cover with the remaining rice.
52Pour the remaining milk, remaining rice-cooked water, and 1 tablespoon of ghee.
53Pour the remaining milk, remaining rice-cooked water, and 1 tablespoon of ghee.
54Pour the remaining milk, remaining rice-cooked water, and 1 tablespoon of ghee.
55Garnish with coriander leaves.
56Garnish with coriander leaves.
57Garnish with coriander leaves.
58Cover and cook on low heat for 15 minutes.
59Cover and cook on low heat for 15 minutes.
60Cover and cook on low heat for 15 minutes.
61Turn off the stove and let it rest for another 15 minutes before opening.
62Turn off the stove and let it rest for another 15 minutes before opening.
63Turn off the stove and let it rest for another 15 minutes before opening.
Ingredients
1.5 cups Rice
1.5 cups Rice
1.5 cups Rice
500 g Boneless chicken
500 g Boneless chicken
500 g Boneless chicken
1 tsp Salt
1 tsp Salt
1 tsp Salt
1 tsp Red chilli powder
1 tsp Red chilli powder
1 tsp Red chilli powder
0.125 tsp Turmeric
0.125 tsp Turmeric
0.125 tsp Turmeric
0.5 tsp Pepper powder
0.5 tsp Pepper powder
0.5 tsp Pepper powder
1 tsp Coriander powder
1 tsp Coriander powder
1 tsp Coriander powder
0.5 tbsp Ginger garlic paste
0.5 tbsp Ginger garlic paste
0.5 tbsp Ginger garlic paste
1 tbsp Curd
1 tbsp Curd
1 tbsp Curd
1 tbsp Lemon juice
1 tbsp Lemon juice
1 tbsp Lemon juice
2 tbsp Corn Flour
2 tbsp Corn Flour
2 tbsp Corn Flour
2 tbsp All purpose Flour
2 tbsp All purpose Flour
2 tbsp All purpose Flour
1 Egg
1 Egg
1 Egg
1 pinch Red Food colour
1 pinch Red Food colour
1 pinch Red Food colour
2 L Water
2 L Water
2 L Water
Biryani masalas
Biryani masalas
Biryani masalas
2 tbsp Salt
2 tbsp Salt
2 tbsp Salt
1 tsp Oil
1 tsp Oil
1 tsp Oil
0.5 Lemon
0.5 Lemon
0.5 Lemon
1 tsp Ginger garlic paste
1 tsp Ginger garlic paste
1 tsp Ginger garlic paste
1 tsp Salt
1 tsp Salt
1 tsp Salt
1 tsp Red chilli powder
1 tsp Red chilli powder
1 tsp Red chilli powder
0.5 tsp Pepper powder
0.5 tsp Pepper powder
0.5 tsp Pepper powder
1 tsp Coriander powder
1 tsp Coriander powder
1 tsp Coriander powder
1 tsp Biryani masala
1 tsp Biryani masala
1 tsp Biryani masala
Kasuri Methi
Kasuri Methi
Kasuri Methi
1 tbsp Lemon juice
1 tbsp Lemon juice
1 tbsp Lemon juice
Coriander
Coriander
Coriander
Mint
Mint
Mint
1 small Tomato
1 small Tomato
1 small Tomato
0.33 cup Curd
0.33 cup Curd
0.33 cup Curd
2 Green chillies, sliced
2 Green chillies, sliced
2 Green chillies, sliced
0.25 cup Oil
0.25 cup Oil
0.25 cup Oil
2 Onions, thinly sliced
2 Onions, thinly sliced
2 Onions, thinly sliced
1 tea glass Milk with turmeric
1 tea glass Milk with turmeric
1 tea glass Milk with turmeric
1 tbsp Ghee
1 tbsp Ghee
1 tbsp Ghee
Equipment
PotPlateDeep fryerBowlPan
Tips
Do not overcook the chicken while deep frying.
Ensure the water for cooking rice is as salty as sea water for flavorful rice.
Do not keep the strained rice in the strainer, spread it on a plate to keep it fluffy.