Chicken Biryani northern style. Traditional Lamb Biryani By Grandpa Kitchen. Cabbage & Chicken Lotpoti Mixed Mashed Cooking By Women/ Tasty & Healthy Village Style Cabbage Curry. Chicken Biryani recipe - a classic Indian dish of Persian origin, this one done in the pakki biryani style of Awadhi.
Malabar Chicken Biryani - A one pot biryani to spice up your week.
This is the perfect and delicious classic biryani from the northern parts of Kerala.
This Malabar style chicken biriyani is easy to make and extremely delicious.
You can have Chicken Biryani northern style using 21 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chicken Biryani northern style
- It's 1 kg of Chicken.
- Prepare 1/2 kg of Rice.
- It's 2 tbsp of Ginger & garlic paste.
- Prepare 5 of medium size onions.
- Prepare 1 tbsp of Shahi zeera.
- It's 2 sticks of Dalchini.
- Prepare 3 gms of Nutmeg or 1/2 quarter.
- It's 3 grams of Javitri.
- You need 4 of cloves.
- Prepare 8 of green cardamom.
- Prepare 2 of bay leaves.
- It's 10 gms of black pepper.
- Prepare 250 gms of curd.
- Prepare Handful of Coriander leaves.
- Prepare Handful of Mint leaves.
- Prepare 4 of Green chillies.
- Prepare 2 of Lime.
- It's 1/2 tsp of Red chilli powder.
- It's 1/2 tsp of Turmeric powder.
- You need Few of Saffron strands.
- You need As required of Kewra water.
Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! Perfect Kerala Style Chicken Biryani recipe for beginners!! Make Kerala Style Chicken Biriyani like a pro!!! Chicken Biryani is a South Asian rice dish originates from Indian Muslims.
Chicken Biryani northern style step by step
- Cut fine rings of onions and fry till brown.
- Wash chicken and sprinkle 1 teaspoon salt, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 2 tablespoons ginger and garlic paste, mint leaves and coriander leaves, break 4 green chillies by hand and mix curd (dahi), crush fried onions. Mix all well with clean hands and let it marinate for half an hour..
- Wash rice and soak in water for half an hour.
- Put marinated chicken into a patila and cook at low flame till the chicken is half cooked..
- Take another patila and fill it half with water, put it on high flame. Add bay leaves, cinnamon sticks, black pepper, nutmeg, javitri, shahi zeera and salt into water. Put soaked rice into it and stir occasionally till the rice is 65 percent cooked..
- Strain rice and add layer of rice and chicken and then rice. Pour soaked saffron and kewra water on top of the rice..
- Make a ring of kneaded aata alongside the edges of handiya and close it with a lid to put it on low flame for 20 minutes..
- Open the lid, mix and serve hot to enjoy the feast..
However Diwali is a special occasion, so a little bit After I left my home town I missed Biryani like any other Bengali. Whenever I had an opportunity I used to visit Bangalore and try Kolkata style Biryani. Recipe for Tamilnadu Style Chicken Biriyani. I cooked the Tamilnadu Style Chicken Biriyani in the pressure cooker. If using pressure cooker, cover the lid and cook for exactly two whistles on medium flame.