Instructions
1. In a bowl, mix chicken with ginger-garlic paste, green chilies, coriander, mint, biryani masala, lemon juice, yogurt, oil, and fried onions. Marinate for 30 minutes.
2. Boil water and add whole spices, salt, and lemon juice. Add rice and cook until 70–80% done. Drain and keep aside.
3. Heat oil in a pan. Add ginger-garlic paste and chopped tomatoes. Cook till soft. Add all powdered spices and salt, cook until oil separates. Add chicken and cook till tender.
4. In a large pot, layer chicken korma and rice. Add fried onions, mint, coriander, saffron milk, and food color. Repeat layers if needed.
5. Drizzle kewra water, cover tightly, and cook on low heat for 20–25 minutes (dum).
6. Gently fluff and serve hot with raita.
This homemade chicken biryani is pure comfort rich masala, juicy chicken, and perfect dum rice… better than restaurant wali, guaranteed 🤤
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