Spicy Chicken Biryani | Best Homemade Chicken Biryani Recipe By Lip Smacking Food

Full Recipe

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Spicy Chicken Biryani | Best Homemade Chicken Biryani Recipe By Lip Smacking Food

Ingredients:

Murghi (Chicken) 1 KG
Hari Mirch (Green Chillies) 2-4 Crushed
Podina (Mint Leaves) 1/2 Hand Crushed
Adrak Lassan Paste (Ginger Garlic Paste) 2-3 TBS
Pisi Lal Mirch (Red Chili Powder) 2 TSP
Chaat Masala 1 TSP
Namak (Salt) 1 TSP or Taste
Dahi (Yogurt) 450 GMS
Chawal (Rice) 1 KG
Pani (Water) 1/2 Cup
Tail (Oil) 1 Cup
Tamatar (Tomato) 1/2 KG
Aloo Bukhara (Plums) 50 GMS
Zeera (Cumin) 1 TBS
Long (Cloves) 1/2 TSP
Bari Elaichi (Black Cardamom) 2 Pieces
Elaichi (Green Cardamom) 3-5 Pieces
Sabut Kali Mirch (Whole Black Pepper) 1 TSP
Tez Patta (Bay Leaves) 2-3
Sabut Garam Masala 2 TBS
Badiyan Phool (Anise Seed) 2-3
Podina (Mint Leaves) 1 Hand
Hari MIrch (Green Chillies) 10-12 Pieces
Namak (Salt) 1 TBS
Tali Hui Pyaz (Brown Onion)
Tamatar (Tomato) 1 Round Cuts
Dhaniya k pattay (Coriander Leaves) 1 Hand Chopped
Nimbu (Lemon) 2 Round Cuts
Food Color (Red) 1TSP

Directions:
Take 1 kg chicken in a bowl add 2-4 crushed green chillies, 1/2 hand crushed mint leaves, 2-3 TBS Ginger garlic paste, 2 TSP Red chili powder, 1 TSP Chaat masala, 1 TSP OR Taste Salt, 200 GMS yogurt now mix it well and marinade it for 30 minutes. Now take a bowl add 1 kg chase up basmati rice, 1/2 cup water set aside for 15 minutes. Now take a pot add 1 cup oil, 1/2 KG tomatoes chopped then cover & cook for 5 minutes on medium flame after uncovering it cook on medium flame for 10 minutes & stir in between. Now add marinated chicken with mixture mix it well then add 50 GMS plums, 1 TBS cumin, 1/2 TSP cloves, 2 pieces Black Cardamom, 3-5 pieces cardamom, 1 TSP whole black pepper, 2-3 bay leaves after adding these spices give it a good mix then cover & cook on 15-20 minutes on low flame. Now take a pot add 1 bowl water, 2 TBS whole garam masala, 2-3 anise seeds, 1/2 hand mint leaves, 3-5 green chillies, 1 TBS salt, then add soaked rice & boil until 3/4th done now take it out and set aside. Now look at the gravy if it is done add 1 hand brown onions, 1 round cut tomatoes, 1 hand chopped Coriander leaves, 1 round cut lemon, 1/2 hand mint leaves, 8-10 green chillies, 250 GMS yogurt, 1/2 TSP Fodd color, Boiled Rice, 1/2 TSP food color,again brown onions, mint leaves & lemons. Now in last cover and cook for 5-10 minutes on low flame.

Eik bowl mai 1 kilo murghi len usmen 2-4 kuti hari mirchay, 1/2 hath kuta podina, 2-3 khanay k chammach adrak lassan ka paste, 2 chai k chammach pisi lal mirch, 1 chai ka chammach chaat masala, 1 chai ka chammach namak, 200 GMS dahiab achay se mila len aur marinade honay k liye rakh den side per. Ab eik bowl len aur usmen 1 kilo chase up basmati chawal dalen aur 1/2 bowl pani dal kar bheegnay rakhden. Ab eik degchi mai 1 piyali tail , 1/2 kilo tamatar chotay katay we ab dhak kar 5 minute k liye pakalen dheemi ajj per phr uskay baad dhakkan hata kar 10 minute k liye pakayen aur chammach beech mai chalain. Now marinade hui wi chiken dal len aur achay se mila len, 50 GMS aloo bhukhara, 1 khanay ka chammach zeera, 1/2 chai ka chammach long, 2 pieces bari elaichi, 3-5 pieces elaichi, 1 chai ka chammach sabut kali mirchay, 2-3 tez patta phr achay se mila len aur dhak kar 15-20 minute k liye halki ajj per pakalen. Ab eik degchi len usmen 1 bowl pani, 2 khanay kay chammach sabut garam masala, 2-3 badiyan k phool, 1/2 hath podina,3-5 hari mirchay moti wali, 1 khanay ka chammach namak, phr usmen bheegay chawal dal len, aur jub tk ubal len jub 3/4 na hojaye ab nikal kar side per rakh len aur gravy ko dkhen agar hogai hai gari to 1 hath tali hui pyaz, 1 tamatar gol katay howe, 1 hath dhaniya kata howa, 1 nimbu gol kata howa, 1/2 hath podina,8-10 hari mirchay, 250 GMS dahi, 1/2 chai ka chammach zarday ka rang, ublay chawal dal len, phr 1/2 chai ka chammach zarday ka rang, tali hui pyaz, podina,nimbu. phr akhir me dum per rakh den 5-10 minutes k liye.



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