Chicken Biryani Recipe – How To Make Chicken Biryani

Posted on
 Your kid often gets bored with the same old mundane foods and keeps nagging for a spicy t Chicken Biryani Recipe - How to Make Chicken Biryani

Your kid often gets bored with the same old mundane foods and keeps nagging for a spicy twist to their daily fare. Surprise them with a plate of chicken biriyani and see their face lit up with joy.

Chicken biriyani is spiced up basmati rice with meat, egg and sometime veggies straight from the Middle Eastern cuisine. However, don’t mix up chicken biriyani with any other rice pilaf, it rules above all. The rice cooked under alternative layers of spic

Even while it is cooking, its intoxicating aroma fills your kitchen and leaves you drooling. After it is done, the very first spoonful of chicken biriyani will leave you in trance mode and keep you yearning for more. The delicious flavour of chicken biriyani is exclusive by itself and fit for royalty. A handful of raisins and nuts in chicken biriyani adds to its charm and turn it into a lavish affair. The taste of chicken biriyani hardly leaves us in any doubt that why the dish originating in Iraq is now a global favourite.

Preparing this mouth watering dish might be a dilema initially. Patience and lots of care are the chief mantra to cook chicken biriyani. Choose your ingredients with care, don’t rush and follow the instructions of the recipe cautiously. After it is done, if the grains are dry and don’t stick to each other, you have prepared a perfect plate of chicken biriyani. So, gear up and treat your kids with chicken biriyani.


8 large pieces of chicken, washed and dried
1 cup basmati rice, washed, soaked in water for half an hour and drained
½ cup ghee
1 large onion, minced
2’’ ginger, minced
5 garlic cloves, minced
1 large tomato, minced
½ cup coriander leaves, minced
1 tbsp garam masala powder
1’’ cinnamon bark
3-4 green cardamom pods
2 black cardamom pods
2-3 cloves
½ tsp turmeric powder
2 tsp ground pepper
½ tsp salt


  • Heat ghee in a pan over medium heat and sauté the minced onion, garlic and ginger for a couple of minutes.
  • Add the chicken pieces and stir in the salt and spices.
  • Cook for about 5 minutes over medium heat and then lower the heat and cook for another 10 minutes until the juices released from the chicken is nearly disappears.
  • Throw in the coriander leaves and tomato and spend 5 minutes cooking them.
  • Transfer the rice to the pan and keep stirring the mixture to avoid sticking.
  • Pour 2 cups of water into it, cover and seal the junction of lid and pan with a strip of dough.
  • Let the rice cook in the spicy mixture for 15 minutes or more until the water ebb away.
  • Serve steaming hot.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *