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Chicken Biryani
Chicken Biryani

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The ingredients needed to make Chicken Biryani:
  1. You need 2 Cup Basmati Rice
  2. Get 1 Star Anise
  3. Provide 1/2 inch Cinnomon Stick
  4. Use 2-3 Cardamom
  5. Use 500 gms Chicken
  6. Get 2 potato large chunks
  7. Use 4 tbsp Oil
  8. Get 1 tbsp Cumin seeds
  9. You need 4-5 Curry leaves
  10. Take 2 tbsp Ginger Garlic Paste
  11. Get 4-5 Hot green Chilli
  12. Provide 2 Large Onion Sliced
  13. Provide 2 Tomatos Chopped
  14. You need 1 Capsicum
  15. You need 2 tbsp Red Chilli Powder
  16. You need 1/2 tbsp Turmeric
  17. Prepare 2 tbsp Shahi Biryani Masala
  18. Take 1 cup Curd
  19. Use 2 tbsp Cashew Chopped
  20. Provide 5-6 Mint Leaves
  21. Use 2-3 tbsp saffron Milk
  22. You need to Taste salt
  23. Use 2 tbsp Ghee
Instructions to make Chicken Biryani:
  1. Boil Rice with Water, Star anise, Cardamom, Cinnamon, Salt and 1/2 tbsp of oil.
  2. In another pot, add remaining oil and fry cashew until it turn golden, potato till it gets cook, In same oil saute half of onions until it turns brown. And keep both aside as we will use them for garnish.
  3. In same oil add cumin seeds and Curry leaves. Add Ginger Garlic Paste and green Chilli. And fry them for few seconds.
  4. Add remaining Sliced onion and saute them until they turn golden brown. Later add Tomatos and capsicum. And cook them for 1-2 mins.
  5. Now saute chicken in it for 4-5 mins.
  6. Now add Red chilli powder, turmeric and Shahi Biryani Masala and cook it until it start separating oil from sides. Its time to add curd and stir it for few mins.
  7. If it becomes to dry add another cup of curd. Remember we do not want runny cosistency but thick gravy.
  8. Now spread gravy evenly and pour our boiled rice on top of it. Add fried onions, cashew on it. Make 3-4 well on it and pour Saffron Milk in it. Put lid on and let it cook on low flame for another 3-4 mins or until rice gets hot. Or microwave it for 3 minutes with lid on.
  9. Pour some ghee while serving and garnish it with chopped coriander and mint leaves

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