Perfect Chicken Biryani Recipe | Homemade Chicken Biryani | Quick Chicken Biryani | झटपट चिकन बिरयानी | Simple Chicken Biryani for Beginners | Chicken Biryani Recipe | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Gravy | Chicken Biryani | Chicken Biryani Recipe | How To Make Chicken Biryani | Easy Chicken Biryani Recipe | Get Curried | Chef Smita Deo

Learn how to make Chicken Biryani with our chef Smita Deo.
Biryani is one of the most amazing royal delicacies introduced to Indian by the Mughals. It's prepared in many ways and chef Smita presents to you the delicious & easy perfect Chicken biryani only on Get Curried

Ingredients -
( Serve 4 )
To Marinate Chicken
- 1 Kg Chicken
- 1 1/2 cup of curd
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 1 tbsp coriander Seeds Powder (roasted)
- 1 Tbsp Red Chilli Powder
- 1 tsp Turmeric Powder
- Salt

To Make Gravy
- 3 Tbsp Ghee
- 5 Onions (Sliced)
- 1 tsp Salt
- 1 Tsp Garlic Paste
- 1 Tsp Ginger Paste
- 10 Green Chillies (slit)
- 4 Tomatoes (Finely Chopped)
- 1 Tsp Garam Masala Powder
- 2 tbsp Mint leaves (Finely Chopped)
- 2-3 Tbsp Coriander Leaves (Finely Chopped)

For Making Rice
2.5 liters of water
3 tsp salt
1 tsp cumin seeds
2” cinnamon
5 green cardamoms
1/2 cup fresh coriander
1/4 cup fresh mint (Chopped)
10 peppercorns
6 cloves

To Assemble Biryani
- Ghee
- Gravy
- Cooked Rice
- Mint leaves
- Coriander Leaves
- 1 tsp Rosewater
- Saffron milk
- Fried onions

Method -
For Cooking Rice -
for 700 gm of Basmati rice. Boil 2.5 liters of water with 3 tsp salt, 1 tsp cumin seeds, 2” cinnamon, 5 green cardamoms, 5 green chilies 1/2 cup fresh coriander chopped 1/4 cup fresh mint chopped, 10 peppercorns and 6 cloves.

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Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent.It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), or vegetables and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq. It is a dish that has acquired a niche for itself in South Asian cuisine.

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