Recipe: Tasty Chicken Biryani from Manisha's Kitchen

Chicken Biryani from Manisha's Kitchen. After getting multiple requests for Chicken biryani, I am going to share the recipe for world's best biryani today :) #HyderabadiBiryani. #Neha 'sKitchen #NehasKitchen #Neha Kitchen #nehakitchen #. Add the chicken and turn to coat. Biryani is derived from the Farsi word 'birian' originated in Persia, biryani was introduced to India during the British rule.

Chicken biryani gets a boost from chicken stock. I'm going to guess this one is not Indian restaurant standard. But I haven't seen anyone do it. You can cook Chicken Biryani from Manisha's Kitchen using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Biryani from Manisha's Kitchen

1. You need 1 kg of chicken.
2. It's 1 kg of Basmathi rice.
3. Prepare of Ghee.
4. Prepare of Onions.
5. It's leaves of Coriander.
6. You need leaves of Mint.
7. It's of Green chilles.
8. It's of Lemon juice.
9. Prepare of Curd.
10. It's of Ginger garlic paste.
11. You need of Red chilley powder.
12. You need of Garam masala powder.
13. You need of Turmeric powder.
14. Prepare of Dadiya powder.
15. You need to taste of Salt.
16. It's of Shahi jeera.
17. You need of Oil.
18. Prepare of Saffron for colour.
19. Prepare of Milk.

So I'm going to say this one is a glebekitchen special. The magic in a biryani comes from cooking the chicken in a sealed pot. Apply some ghee to a baking dish. Put one layer of rice in the dish.

Chicken Biryani from Manisha's Kitchen step by step

1. Take a bowl add chicken, add ginger garlic paste, green chilli paste, turmeric powder, red chilli powder, daniya powder, cup of curd, squeezed lemon, garam masala powder, fried onions, kasturi methi, chopped coriander leaves, chopped mint leaves and salt to taste. Mix it well and marinate it for an hour..
2. After an hour take a pan heat oil and cook the marinated chicken for 70%..
3. Now take another bowl heat water, once the water is heated add shahi jeera, bay leaves, garam masala, oil and salt to it. Now add basmathi rice and cook for 70%..
4. Once the chicken and rice is cooked, start layering. Take a small bowl add saffron string and milk. Also fry onions in ghee, chopped coriander & mint leaves and keep aside. For layering take a hundi add 2 to 3 spoons of ghee to it, now add one layer of chicken, one layer of rice, now add little saffron milk and chopped mint & coriander leaves..
5. Now again add a layer of chicken and rice following the same procedure. Make sure the top most layer shld be the rice layer. Now add the remaining saffron milk for colour, chopped coriander and mint leaves and then fried onions. Now cover the vessel with lid and put wet atta all over the dish and let it cook for 10 to 15 mins..
6. Turn off the stove and serve it hot with raitha....

Sprinkle some chopped coriander & mint leaves, fried onion, cashew and raisins (if using) and drizzle some ghee. Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Chicken biryani recipe made in pressure cooker or pot. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions.