MEGHANA SPECIAL BONELESS CHICKEN BIRYANI RECIPE

Serves 1
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Directions

  1. 1Wash Basmati Rice 3-4 times and soak for 1 hour. Keep aside.
  2. 2Wash Basmati Rice 3-4 times and soak for 1 hour. Keep aside.
  3. 3Wash Basmati Rice 3-4 times and soak for 1 hour. Keep aside.
  4. 4Make sure each chicken piece is cubic as shown in the video.
  5. 5Make sure each chicken piece is cubic as shown in the video.
  6. 6Make sure each chicken piece is cubic as shown in the video.
  7. 7For the "SECRET GROUND MASALA", grate half nutmeg, 1 star anise, 1 inch cinnamon, 4 cloves, and 4 cardamom into a fine powder. Store remaining in a tight container.
  8. 8For the "SECRET GROUND MASALA", grate half nutmeg, 1 star anise, 1 inch cinnamon, 4 cloves, and 4 cardamom into a fine powder. Store remaining in a tight container.
  9. 9For the "SECRET GROUND MASALA", grate half nutmeg, 1 star anise, 1 inch cinnamon, 4 cloves, and 4 cardamom into a fine powder. Store remaining in a tight container.
  10. 10Marinate 750gms boneless chicken pieces with a pinch of turmeric powder, 1/2 tsp salt, 1/4 tsp cumin powder, 1 tsp Kashmir Red Chilli powder, the secret ground masala, 1 tbsp ginger garlic paste, 1 tbsp green chilli sauce, 1 raw egg, 2 tbsp curd, 0.5 tsp black pepper powder, and 2 tbsp corn flour. Mix well and marinate for 30 minutes to 1 hour.
  11. 11Marinate 750gms boneless chicken pieces with a pinch of turmeric powder, 1/2 tsp salt, 1/4 tsp cumin powder, 1 tsp Kashmir Red Chilli powder, the secret ground masala, 1 tbsp ginger garlic paste, 1 tbsp green chilli sauce, 1 raw egg, 2 tbsp curd, 0.5 tsp black pepper powder, and 2 tbsp corn flour. Mix well and marinate for 30 minutes to 1 hour.
  12. 12Marinate 750gms boneless chicken pieces with a pinch of turmeric powder, 1/2 tsp salt, 1/4 tsp cumin powder, 1 tsp Kashmir Red Chilli powder, the secret ground masala, 1 tbsp ginger garlic paste, 1 tbsp green chilli sauce, 1 raw egg, 2 tbsp curd, 0.5 tsp black pepper powder, and 2 tbsp corn flour. Mix well and marinate for 30 minutes to 1 hour.
  13. 13Boil 2 litres of water with 3 tbsp salt, 2 bay leaves, 1 inch cinnamon, 3 cardamom, and 3 cloves.
  14. 14Boil 2 litres of water with 3 tbsp salt, 2 bay leaves, 1 inch cinnamon, 3 cardamom, and 3 cloves.
  15. 15Boil 2 litres of water with 3 tbsp salt, 2 bay leaves, 1 inch cinnamon, 3 cardamom, and 3 cloves.
  16. 16Once the water boils, add the 2 glasses of 1 hour soaked Basmati Rice. Boil for 3-4 minutes on high flame until 90% cooked.
  17. 17Once the water boils, add the 2 glasses of 1 hour soaked Basmati Rice. Boil for 3-4 minutes on high flame until 90% cooked.
  18. 18Once the water boils, add the 2 glasses of 1 hour soaked Basmati Rice. Boil for 3-4 minutes on high flame until 90% cooked.
  19. 19Heat oil for semi-deep frying. In the first round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry for another 5 minutes on medium flame. Remove pieces from oil and take aside in a steel plate.
  20. 20Heat oil for semi-deep frying. In the first round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry for another 5 minutes on medium flame. Remove pieces from oil and take aside in a steel plate.
  21. 21Heat oil for semi-deep frying. In the first round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry for another 5 minutes on medium flame. Remove pieces from oil and take aside in a steel plate.
  22. 22In the second round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry till golden brown. Remove pieces from oil and take aside in a steel plate.
  23. 23In the second round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry till golden brown. Remove pieces from oil and take aside in a steel plate.
  24. 24In the second round, drop chicken slowly into oil and fry for 5 minutes on medium flame. Flip over and fry till golden brown. Remove pieces from oil and take aside in a steel plate.
  25. 25In the same pan, add 4 tbsp chicken fried oil. Add 3 stems curry leaves and 4 chopped green chillies. Fry for 20 seconds on medium flame.
  26. 26In the same pan, add 4 tbsp chicken fried oil. Add 3 stems curry leaves and 4 chopped green chillies. Fry for 20 seconds on medium flame.
  27. 27In the same pan, add 4 tbsp chicken fried oil. Add 3 stems curry leaves and 4 chopped green chillies. Fry for 20 seconds on medium flame.
  28. 28Add 2 medium size chopped onions and fry for 2 minutes on high flame.
  29. 29Add 2 medium size chopped onions and fry for 2 minutes on high flame.
  30. 30Add 2 medium size chopped onions and fry for 2 minutes on high flame.
  31. 31Add 1 tsp ginger garlic paste and fry for 2 minutes on high flame.
  32. 32Add 1 tsp ginger garlic paste and fry for 2 minutes on high flame.
  33. 33Add 1 tsp ginger garlic paste and fry for 2 minutes on high flame.
  34. 34Add 0.25 tsp turmeric powder and 1 tbsp red chilli powder. Fry for 10 seconds.
  35. 35Add 0.25 tsp turmeric powder and 1 tbsp red chilli powder. Fry for 10 seconds.
  36. 36Add 0.25 tsp turmeric powder and 1 tbsp red chilli powder. Fry for 10 seconds.
  37. 37Add 3 medium size tomato puree and fry for 2 minutes on high flame.
  38. 38Add 3 medium size tomato puree and fry for 2 minutes on high flame.
  39. 39Add 3 medium size tomato puree and fry for 2 minutes on high flame.
  40. 40Add 1 tsp salt and fry for 2 minutes on high flame until oil appears.
  41. 41Add 1 tsp salt and fry for 2 minutes on high flame until oil appears.
  42. 42Add 1 tsp salt and fry for 2 minutes on high flame until oil appears.
  43. 43Add 50ml water and fry for 2 minutes on high flame.
  44. 44Add 50ml water and fry for 2 minutes on high flame.
  45. 45Add 50ml water and fry for 2 minutes on high flame.
  46. 46Add 2 cardamom, 2 cloves, 0.5 inch cinnamon, and the ground masala. Fry for 2 minutes on medium flame.
  47. 47Add 2 cardamom, 2 cloves, 0.5 inch cinnamon, and the ground masala. Fry for 2 minutes on medium flame.
  48. 48Add 2 cardamom, 2 cloves, 0.5 inch cinnamon, and the ground masala. Fry for 2 minutes on medium flame.
  49. 49Add the fried chicken pieces and fry for 3-4 minutes on medium flame.
  50. 50Add the fried chicken pieces and fry for 3-4 minutes on medium flame.
  51. 51Add the fried chicken pieces and fry for 3-4 minutes on medium flame.
  52. 52Add 2 tbsp fresh cream and fry for 2 minutes on medium flame.
  53. 53Add 2 tbsp fresh cream and fry for 2 minutes on medium flame.
  54. 54Add 2 tbsp fresh cream and fry for 2 minutes on medium flame.
  55. 55Sprinkle coriander leaves.
  56. 56Sprinkle coriander leaves.
  57. 57Sprinkle coriander leaves.
  58. 58For saffron water, mix 50ml hot water/rice boiled water with a pinch of saffron. Keep aside for 5 minutes.
  59. 59For saffron water, mix 50ml hot water/rice boiled water with a pinch of saffron. Keep aside for 5 minutes.
  60. 60For saffron water, mix 50ml hot water/rice boiled water with a pinch of saffron. Keep aside for 5 minutes.
  61. 61For the rice gravy in the biryani hundi, add 4 tbsp chicken fried oil and 1 tbsp ghee. Add 4 cardamom, 4 cloves, 1.5 inch cinnamon, 1 kapok bud, 1 black cardamom, 1 star anise, and half a mace flower. Fry for 1 minute on low flame.
  62. 62For the rice gravy in the biryani hundi, add 4 tbsp chicken fried oil and 1 tbsp ghee. Add 4 cardamom, 4 cloves, 1.5 inch cinnamon, 1 kapok bud, 1 black cardamom, 1 star anise, and half a mace flower. Fry for 1 minute on low flame.
  63. 63For the rice gravy in the biryani hundi, add 4 tbsp chicken fried oil and 1 tbsp ghee. Add 4 cardamom, 4 cloves, 1.5 inch cinnamon, 1 kapok bud, 1 black cardamom, 1 star anise, and half a mace flower. Fry for 1 minute on low flame.
  64. 64Add 3 medium size chopped onions and fry for 2 minutes on medium flame.
  65. 65Add 3 medium size chopped onions and fry for 2 minutes on medium flame.
  66. 66Add 3 medium size chopped onions and fry for 2 minutes on medium flame.
  67. 67Add 1 tsp salt and fry for 3-4 minutes on medium flame.
  68. 68Add 1 tsp salt and fry for 3-4 minutes on medium flame.
  69. 69Add 1 tsp salt and fry for 3-4 minutes on medium flame.
  70. 70Add 1 tbsp ginger garlic paste and fry for 2 minutes on medium flame.
  71. 71Add 1 tbsp ginger garlic paste and fry for 2 minutes on medium flame.
  72. 72Add 1 tbsp ginger garlic paste and fry for 2 minutes on medium flame.
  73. 73Add 4 chopped green chillies, 36 mint leaves, and 54 coriander leaves. Fry for 1 minute on medium flame.
  74. 74Add 4 chopped green chillies, 36 mint leaves, and 54 coriander leaves. Fry for 1 minute on medium flame.
  75. 75Add 4 chopped green chillies, 36 mint leaves, and 54 coriander leaves. Fry for 1 minute on medium flame.
  76. 76Add 0.25 tsp turmeric powder and 1 tsp red chilli powder. Fry for 2 minutes on medium flame.
  77. 77Add 0.25 tsp turmeric powder and 1 tsp red chilli powder. Fry for 2 minutes on medium flame.
  78. 78Add 0.25 tsp turmeric powder and 1 tsp red chilli powder. Fry for 2 minutes on medium flame.
  79. 79Add 1 medium size tomato puree and fry for 1 minute on medium flame.
  80. 80Add 1 medium size tomato puree and fry for 1 minute on medium flame.
  81. 81Add 1 medium size tomato puree and fry for 1 minute on medium flame.
  82. 82Add 2 tbsp curd and fry for 2 minutes on medium flame.
  83. 83Add 2 tbsp curd and fry for 2 minutes on medium flame.
  84. 84Add 2 tbsp curd and fry for 2 minutes on medium flame.
  85. 85Add a pinch of Kasuri methi and fry for 1 minute on medium flame.
  86. 86Add a pinch of Kasuri methi and fry for 1 minute on medium flame.
  87. 87Add a pinch of Kasuri methi and fry for 1 minute on medium flame.
  88. 88Add 100ml buffalo milk and fry for 2 minutes on medium flame.
  89. 89Add 100ml buffalo milk and fry for 2 minutes on medium flame.
  90. 90Add 100ml buffalo milk and fry for 2 minutes on medium flame.
  91. 91Squeeze half a big lemon and add 0.5 tsp Shahjeera. Fry for 1 minute.
  92. 92Squeeze half a big lemon and add 0.5 tsp Shahjeera. Fry for 1 minute.
  93. 93Squeeze half a big lemon and add 0.5 tsp Shahjeera. Fry for 1 minute.
  94. 94Take 1 spoon of gravy aside for further use.
  95. 95Take 1 spoon of gravy aside for further use.
  96. 96Take 1 spoon of gravy aside for further use.
  97. 97Remove the 90% cooked boiled rice from water.
  98. 98Remove the 90% cooked boiled rice from water.
  99. 99Remove the 90% cooked boiled rice from water.
  100. 100Cover the gravy with boiled Basmati Rice. Spread the rice equally to all sides.
  101. 101Cover the gravy with boiled Basmati Rice. Spread the rice equally to all sides.
  102. 102Cover the gravy with boiled Basmati Rice. Spread the rice equally to all sides.
  103. 103Add gravy to this rice layer. Sprinkle coriander leaves and mint leaves.
  104. 104Add gravy to this rice layer. Sprinkle coriander leaves and mint leaves.
  105. 105Add gravy to this rice layer. Sprinkle coriander leaves and mint leaves.
  106. 106Cover them with rice. Sprinkle saffron water, add 1 tbsp ghee, and 1 tbsp fresh cream.
  107. 107Cover them with rice. Sprinkle saffron water, add 1 tbsp ghee, and 1 tbsp fresh cream.
  108. 108Cover them with rice. Sprinkle saffron water, add 1 tbsp ghee, and 1 tbsp fresh cream.
  109. 109Cover with silver foil. Tighten the silver foil and close the lid. Put weight on the Hundi.
  110. 110Cover with silver foil. Tighten the silver foil and close the lid. Put weight on the Hundi.
  111. 111Cover with silver foil. Tighten the silver foil and close the lid. Put weight on the Hundi.
  112. 112Cook for 10 minutes on low flame. Open after 10 minutes.
  113. 113Cook for 10 minutes on low flame. Open after 10 minutes.
  114. 114Cook for 10 minutes on low flame. Open after 10 minutes.

Ingredients

  • 2 glasses Basmati Rice
  • 2 glasses Basmati Rice
  • 2 glasses Basmati Rice
  • 1 kg Chicken
  • 1 kg Chicken
  • 1 kg Chicken
  • 750 gms Boneless Chicken pieces
  • 750 gms Boneless Chicken pieces
  • 750 gms Boneless Chicken pieces
  • 1 pinch Turmeric powder
  • 1 pinch Turmeric powder
  • 1 pinch Turmeric powder
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.25 tsp Cumin powder
  • 0.25 tsp Cumin powder
  • 0.25 tsp Cumin powder
  • 1 tsp Kashmir Red Chilli powder
  • 1 tsp Kashmir Red Chilli powder
  • 1 tsp Kashmir Red Chilli powder
  • 0.5 Nutmeg
  • 0.5 Nutmeg
  • 0.5 Nutmeg
  • 1 Star Anise
  • 1 Star Anise
  • 1 Star Anise
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 4 Cloves
  • 4 Cloves
  • 4 Cloves
  • 4 Cardamom
  • 4 Cardamom
  • 4 Cardamom
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Green Chilli Sauce
  • 1 tbsp Green Chilli Sauce
  • 1 tbsp Green Chilli Sauce
  • 1 Raw Egg
  • 1 Raw Egg
  • 1 Raw Egg
  • 0.5 tsp Black Pepper powder
  • 0.5 tsp Black Pepper powder
  • 0.5 tsp Black Pepper powder
  • 2 tbsp Corn Flour
  • 2 tbsp Corn Flour
  • 2 tbsp Corn Flour
  • 2 Litres Water
  • 2 Litres Water
  • 2 Litres Water
  • 3 tbsp Salt
  • 3 tbsp Salt
  • 3 tbsp Salt
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 3 Cardamom
  • 3 Cardamom
  • 3 Cardamom
  • 3 Cloves
  • 3 Cloves
  • 3 Cloves
  • Oil for Semi-deep fry
  • Oil for Semi-deep fry
  • Oil for Semi-deep fry
  • 4 tbsp Chicken Fried Oil
  • 4 tbsp Chicken Fried Oil
  • 4 tbsp Chicken Fried Oil
  • 3 stems Curry leaves
  • 3 stems Curry leaves
  • 3 stems Curry leaves
  • 4 Chopped Green Chillies
  • 4 Chopped Green Chillies
  • 4 Chopped Green Chillies
  • 2 Medium size Chopped Onions
  • 2 Medium size Chopped Onions
  • 2 Medium size Chopped Onions
  • 1 tsp Ginger Garlic paste
  • 1 tsp Ginger Garlic paste
  • 1 tsp Ginger Garlic paste
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Turmeric powder
  • 1 tbsp Red Chilli powder
  • 1 tbsp Red Chilli powder
  • 1 tbsp Red Chilli powder
  • 3 Medium size Tomato puree
  • 3 Medium size Tomato puree
  • 3 Medium size Tomato puree
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 50 ml Water
  • 50 ml Water
  • 50 ml Water
  • 2 Cardamom
  • 2 Cardamom
  • 2 Cardamom
  • 2 Cloves
  • 2 Cloves
  • 2 Cloves
  • 0.5 inch Cinnamon
  • 0.5 inch Cinnamon
  • 0.5 inch Cinnamon
  • 2 tbsp Fresh Cream
  • 2 tbsp Fresh Cream
  • 2 tbsp Fresh Cream
  • Coriander leaves
  • Coriander leaves
  • Coriander leaves
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 4 Cardamom
  • 4 Cardamom
  • 4 Cardamom
  • 4 Cloves
  • 4 Cloves
  • 4 Cloves
  • 1.5 inch Cinnamon
  • 1.5 inch Cinnamon
  • 1.5 inch Cinnamon
  • 1 Kapok bud
  • 1 Kapok bud
  • 1 Kapok bud
  • 1 Black Cardamom
  • 1 Black Cardamom
  • 1 Black Cardamom
  • 1 Star Anise
  • 1 Star Anise
  • 1 Star Anise
  • 0.5 flower Mace
  • 0.5 flower Mace
  • 0.5 flower Mace
  • 3 Medium size Chopped Onions
  • 3 Medium size Chopped Onions
  • 3 Medium size Chopped Onions
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 4 Chopped Green Chillies
  • 4 Chopped Green Chillies
  • 4 Chopped Green Chillies
  • 36 Mint leaves
  • 36 Mint leaves
  • 36 Mint leaves
  • 54 Coriander leaves
  • 54 Coriander leaves
  • 54 Coriander leaves
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Turmeric powder
  • 0.25 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 tsp Red Chilli powder
  • 1 tsp Red Chilli powder
  • 1 Medium size Tomato puree
  • 1 Medium size Tomato puree
  • 1 Medium size Tomato puree
  • 2 tbsp Curd
  • 2 tbsp Curd
  • 2 tbsp Curd
  • 1 pinch Kasuri methi
  • 1 pinch Kasuri methi
  • 1 pinch Kasuri methi
  • 100 ml Buffalo Milk
  • 100 ml Buffalo Milk
  • 100 ml Buffalo Milk
  • 50 ml Hot Water/ Rice Boiled Water
  • 50 ml Hot Water/ Rice Boiled Water
  • 50 ml Hot Water/ Rice Boiled Water
  • 1 pinch Saffron
  • 1 pinch Saffron
  • 1 pinch Saffron
  • 0.5 Big Lemon
  • 0.5 Big Lemon
  • 0.5 Big Lemon
  • 0.5 tsp Shahjeera
  • 0.5 tsp Shahjeera
  • 0.5 tsp Shahjeera
  • Saffron Water
  • Saffron Water
  • Saffron Water
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Fresh Cream
  • 1 tbsp Fresh Cream
  • 1 tbsp Fresh Cream

Equipment

steel platepansilver foilHundiweight
MEGHANA SPECIAL BONELESS CHICKEN BIRYANI RECIPE | Clip Recipe