Recipe Ingredients and Process Step by Step:
Step 1: Chicken Marination
1.1)After Grind all the spices and mix it into chicken
Cardamom: 5-6
Cloves: 5-6
Pepper corn: 20
Bari iclachi- 2
Cinnamon Sticks: 1 long stick
Star Anise: 2 star
Cumin: 1 Tsp
Coriander Powder: 1 Tsp
Bay Leaf: 3 Leaves
Nutmeg: 1/4 each
1.2) Red Chilly Powder: 1 Tsp (if you prepare more spicy than add 2 tsp)
1.3) Turmeric: 1/2 Tsp
1.5) Ginger garlic paste 1 tbs
1.6) Salt
1.11) Oil ½ cup
1.8) Coriander chopped 1 b
1.9) Mint chopped 1 b
1.10) Green chilly 5 n
Mix everything together then add Chicken
1.12) Lime juice 2tb
1.13) Chicken: 1/2 KG
Keep for Marination for at least minimum 3-4 hours but more time is better keep it overnight for even tastier Biryani
Step 2: Soak Rice into water at least 1 hour before cooking Biryani
Basmati Rice: 2 Cups
Step 3: Boil the water for Rice and add following:
3.1) Oil: 2 Tbsp
3.2) Cumin: 1 Tsp
3.4) Salt: 2 Tsp
3.3) Bay Leaf: 2 Leaves
After Boil Put Basmati Rice (soak the rice 1 hour) cook the rice till 70% done
3.5) Rice
Step 4: In another Bowl add:
4.1) Layer of marinated chicken
4.2) Remaining Masala
4.3) Lemon Slices: 1 Whole (Optional)
4.4) Tomato: 1 Medium Size (Optional)
4.6) Golden fried onions: 150 g
4.5) Add Boiled layered of Rice
4.7) Ghee/Butter: 2 Tbsp
4.10) Rose Water: 1 Tsp
4.8) Zarfaan/Food Color: 1/4 Tsp
4.9) Kewra Water: Tsp
Step 5: Seal the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 30 to 35 min and switch off the flame. Then Keep on close stove for 10 minutes. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
Enjoy your Degi / Restaurant Style Biryani :)
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Degi Biryani | Restaurant Style Biryani | Kache Chicken ki Biryani | Dum Biryani | Chicken Biryani Dumbiryani #RestaurantStyleBiryani #KacheGoshtkibiryani
This is kind of restaurant style of preparation of biryani they wont do dum process they cook chicken separately with same masalas which we use for biryani and rice will be cooked separately if the order comes they mix rice and chicken together and serve because the same rice can also used for vegetarians.
Directions:
First make a powder of all the spices,
Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and Seal the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
