Chicken biryani | Recipe: How to make

Biryani is a great Indian dish that is frequently served at weddings and festivities. A rich chicken biryani that is cooked with such exactness that you will undoubtedly make this dish over and over to savor the sensitive flavors. An awesome one-pot rice dish that can in any case be served up a couple days after the fact, ideal for remains.


  • 300g basmati rice
  • 25g butter
  • 1 huge onion, finely cut
  • 1 bay leaf
  • 3 cardamom unit
  • Little cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken bosom, cut into huge pieces
  • 4 tbsp curry paste
  • 85g raisin
  • 850ml chicken stock
  • Hacked coriander and toasted chipped almonds to serve

Preparations Method of Chicken biryani

  • Absorb the rice hot water, then wash-down in icy till the water runs pure. Warmth butter in a pan and fry the onions with the inlet leaf and other entire flavors for 10 mins.
  • Sprinkling in the turmeric, then include chicken and curry paste cook until fragrant.
  • Blend the rice into the pan with the raisin, then transfer over the stock. Place a close-fitting cover on the pot and convey to a hard bubble, then lower the warmth to a base and cook the rice for additional 5 mins.
  • Switch-off the warmth and leave for 10 mins. Blend well, blending through a large portion of the coriander. To serve, scatter over the rest of the coriander and the almonds.
  • Enjoy the Chicken biryani with your family.
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