Delhi Chicken Biryani for Eid #chickenbiryani #shorts recipe in the box below

Aromatic Delhi Chicken Biryani for Eid #chickenbiryani #shorts #Dehlichickenbiryani #chickenbiryani #chickenbiryanirecipe #دہلی چکن بریانی #چکن بریانی #بریانی #biryani #chickenbiryanirecipe https://www.instagram.com/khano_ki_ba... https://www.facebook.com/share/16DpPq... Recipe of Delhi chicken biryani Chicken pieces 2 lbs Sliced 1 big size onion Extra virgin olive oil 1 cup Grated ginger 1 tbsp Grated garlic 4 tbsp Garam masala powder 1 tsp Cumin powder 1 tsp Red chili powder 1 tsp Salt 1 1/2 tsp Turmeric 1/2 tsp Coriander powder 2 tbsp Bay leaves 2 and anise star 2 Juice of 1 lemon Green chilies whole 3 Yogurt 2 cups make it smooth with a whisk Yellow food color 1/2 tsp mix it with 1 tsp of water What we need for biryani rice Basmati rice 4 cups wash them and soak for an hour Water 12 cups to boil them Salt 1 1/2 tsp Cinnamon sticks 2 Cumin seeds 1 tsp Green cardamoms 6 Method In a pan add oil and chicken pieces, fry chicken on medium flame for 1 minutes until it changes it color to white then take out chicken from oil and add sliced onion. Fry onion for just 40 seconds ( don’t make them brown) then keep the flame very low and add ginger and garlic, cook them together for just 10 seconds then add garam masala powder, turmeric, cumin powder, coriander powder, salt, red chili powder, bay leaves and anise star, cook everything on low flame for 10 seconds then add yogurt, mix everything and add chicken pieces in pan again. Give them a stir and cover to let them boil on high flame. It will start boiling after 3 minutes now keep the flame medium low and cook Delhi chicken biryani masala for 45 minutes. In the meantime prepare water to boil rice for biryani by adding all ingredients of it in water. Keep the flame medium low and when biryani masala is about to cook then keep the flame of water high to boil rice in it. Both biryani masala and rice usually cooked side by side. After cooking for 45 minutes add lemon juice in Delhi Chicken biryani masala and cook it for 20 minutes on medium high flame to make it thick in texture, keep the lid on and stir after every 2 minutes so it couldn’t stick to the bottom of pan then add green chilies and turn off the flame. In boiling water add rice and cook them on high flame for 4 minutes and 3 minutes on medium low flame with closed lid, stir them occasionally. Strain them and keep half of rice in pan and half in a big bowl. Keep the flame on for 3 seconds so there should be no water remain in pan under the rice. Now add yellow color on both rice on different spots then mix them gently with a fork to give color some rice, add chicken biryani masala over rice then add a layer of rice over chicken add some food color over assembled biryani and some biryani masala too, cover it for 10 seconds so all flavors of Delhi chicken biryani can merge together. Delicious Delhi Chicken Biryani is ready to enjoy inshaAllah. Servings:6 persons