How to Make Super Quick Homemade One Pot Chicken Biryani
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The variety of servings that may be served to make One Pot Chicken Biryani is 6 servings. So be sure that this portion is enough to serve for your self and your beloved family.
So, this time, let’s attempt it, let’s vary One Pot Chicken Biryani ourselves at home. Staying with simple substances, this dish can present advantages in serving to to maintain the well being of our bodies. You may make One Pot Chicken Biryani using 21 material type and 5 manufacturing steps. This is the best way to make the dish.
This one-pot chicken biryani is a quick version of the classic biryani. A savory rice dish made with elegant basmati rice, spices, and caramelized onions in a yogurt-based marinade, that keeps this chicken tender and juicy.
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Components and spices that should be Make ready to make One Pot Chicken Biryani:
- 🌻 For Chicken Marination:
- 1/2 kg Chicken with bones
- 1 &1/2 Tbsp Ginger garlic paste
- 1 Tbsp Red chili powder or to taste
- 1/2 tsp Turmeric powder
- 1 Tbsp Coriander powder
- 1 tsp Garam masala powder
- 1 & 1/2 tsp Salt or to taste
- 1 small fried Onion
- 1/2 cup Yogurt whisked
- 2 lemon juice
- 4-5 cloves
- 1 inch cinnamon stick
- 4-5 Tbsp oil
- 🌻For Layering:
- 2 Tbsp Ghee
- Mint leaves handful
- 2-3 Tbsp fried Onion
- 2 cups basmati rice soaked & half boiled (70% done) with salt
- 1/2 tsp Yellow food colour mix in 2 Tbsp of Water
- 🌻For Serving: Green chutney Salad
Instructions to make to make One Pot Chicken Biryani
- In bowl,add chicken,ginger garlic paste and apply evenly.
Add red chili powder,turmeric powder,coriander powder,garam masala powder,salt,fried onion, cloves, cinnamon stick, lemon juice and oil mix well.
- Add yogurt and mix & apply evenly,cover and let it marinate for at least 4 hours or overnight in refrigerator.
Put the pan on stove,spread marinated chicken then layered mint leaves,fried onion,boiled rice and pour ghee over the rice, yellow food colour mixture.
Then spread fried onion and mint leaves.
- Cover pan with foil tin well all sides then put the lid back & cook on high flame for 5 -6 minutes to build up steam then set the flame to very low and cook for 30 -40 minutes.
After 30-40 minutes turn the heat off remove the pan from stove and leave for 5 minutes then remove the lid and foil tin mix gently with spatula.
Serve hot with salad and green chutney.
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