Namaste! I am Archana Arte. If I am asked what my most favourite chicken recipe is,
without a moment’s delay, I will say it’s Chicken Biryani! So today’s Tasty Delight is Chicken Biryani! Let’s start with steaming the rice for the Biryani. We have used Basmati Rice. I have rinsed it. Make sure you use grains that are old. If you use fresh rice grains it will become very sticky. and you won’t get the properly separated
rice grains for the Biryani. First, we have to boil the water. Use 4 cups of water for every cup of rice. We will put in about 1 tbsp of salt. Then throw in ½ tsp of ground black pepper. Also add some saffron strands. Just about a pinch. While the water is boiling,
let’s go ahead and marinate our chicken. We have taken 600 to 650 grams of chicken. We will marinate it with a paste of green chillies,
ginger and garlic and coriander. Then, 1 tbsp cumin seed powder. 1 tbsp coriander seed powder. 1 tbsp garam masala. 1 tbsp Kashmiri red chilli powder. 1 tsp Mix Masala. A generous amount of coriander. 100 to 150 grams of curd. And salt to taste We have added salt separately to the rice. And mix all the ingredients well. The chicken is well coated with all the Masala. Put this aside for 15-20 minutes. The water has boiled. Now we will add the rinsed Basmati rice to it. And now we have to let it cook almost all the way through. Let’s take a pan to make the gravy for the chicken. Heat some oil. 3-4 tsp of it. The oil is hot. Add coriander to it. We have with us a paste of
3 onions and 2 tomatoes. We have to mix this well. Now let’s move on to the marinated chicken And add it to the pan. Add a small amount of water to it. And mix it well. We are adding some fried onion to this. Place a lid on the pan and let the chicken
cook until tender. While the gravy is cooking,
let’s check on the rice. The rice looks good. We need to take the rice out. But just before doing that add a tbsp of oil so that the rice grains
don’t stick to each other. You can also use the juice of one whole
lime instead. Now transfer this rice into a bowl through a strainer. Let the rice cool down. While the rice is still hot,
add the fried onion. Keep then rest of the onion for later. Mix this gently. And cool the rice down. Let’s see if the chicken is ready. The gravy… looks all ready; it has also dried a bit. The chicken is also tender. Now turn the flame to low. And the steamed rice. has also cooled nicely. We will spread the rice on top of the gravy. Layer it neatly. On this.. we will sprinkle the rest of the fried onion. Also some coriander. Cover this with a lid and let it steam for a little while. In the meanwhile let me explain to you the procedure of making the fried onion. Cut the onion lengthwise, season it with ½ tsp of salt and ½ tsp of sugar. And set it aside for 15 minutes. Then heat some oil in a wok. The onion will release some of it juices
because of the salt and sugar. Squeeze all of the water out with your hands. And then fry it in the hot oil.. until it crisps up and browns. And this onion can be preserved for month
in the refrigerator. Let’s see if the Biryani is ready. Look at all the steam! Our Biryani is ready!
Let’s switch the stove off. Today’s tasty delight, Chicken Birani is ready! Let me know how you liked this variation of
Chicken Biryani. Put down your comments and now,
I am going to enjoy the Biryani!