How to Cook Biryani

by Huda A.

Supplies

  • 1 Chicken
  • 2 Onion
  • 1 Cup Oil
  • 1 Tablespoon Garlic paste
  • 1 Tablespoon Ginger paste
  • 3 Red chilli
  • ½ Teaspoons Cumin
  • 2 Teaspoons Bay leaves
  • 3 Teaspoons Chile peppers
  • ½ Teaspoons Salt
  • ½ Teaspoons Chilli powder
  • ¼ Teaspoons Turmeric powder
  • 1 Teaspoon Coriander powder
  • ⅛ Teaspoons Garam masala
  • 3 ½ Teaspoons Tomato
  • 1 Tablespoon Shan biryani masala (optional)
  • 2 Pinches Fresh coriander
  • 3 Pinches Green chilli
  • 3 Cups Rice
  • 4 ½ Cups Water (for rice)
  • Food coloring (orange)
  • 1 Cardamom big
  • 3 Green chilli
  • Instructions

    Step 1

    Fry onions on medium heat

    Step 2

    When onions become golden brown, add bay leaves, cumin seeds, red chillies, garlic paste and ginger paste.

    Step 3

    Wash chicken and put in strainer to dry.

    Step 4

    Put chicken in frying onions.

    Step 5

    Gather all spices: salt, chilli powder, tumeric powder, coriander powder and garam masala.

    Step 6

    Add all spices in the chicken.

    Step 7

    After oil is separated, add tomatoes.

    Step 8

    Cook with cover on medium flame so that tomatoes are tender and get mixed.

    Step 9

    When the tomatoes are fully tender, uncover and cook on high flame to evaporate excess water and fry the chicken.

    Step 10

    In a separate pot, add 3 glasses of white rice. Wash them and let them soak in cold water for about 15 mins.

    Step 11

    Add rice in pot with water.

    Step 12

    Add bay leaf, cardamom, cinamon stick, salt and red chilli powder.

    Step 13

    Add green chillies.

    Step 14

    When rice are near to done, put layers of rice, chicken curry and food color. Around 3 layers are sufficient.

    Step 15

    Layering...

    Step 16

    Cover the pot with soft cloth and a lid over it to create steam.

    Step 17

    When done, sprinkle corriander and serve hot.