Here is what you’ll need to make Simple Chicken 65 Biryani
Ingredients:
600 gm chicken (boneless)
1 tsp cooking oil
½ tsp salt
1 tsp garlic paste
1 tsp ginger paste
1½ tsp lemon juice
1½ tsp curry leaves (chopped)
½ tsp red chilli (kashmiri)
1 tsp cumin (roasted)
½ tsp pepper
1½ tbsp maida/ AP flour
1½ tbsp corn flour
1 cup onion (thinly sliced)
1 tsp ginger paste
¼ tsp turmeric
1 tsp kashmiri red chilli
1 tsp coriander
8-10 curry leaves
4 green chillies
4 tbsp plain yoghurt
½ tsp sugar
1 tsp garam masala
½ tsp salt
½ tsp ginger paste
1 tbsp salt
½ tsp shah jeera
2 cinnamon sticks (small)
2 bay leaves (small)
3 cardamom
4 cloves
2 cups basmati rice (soaked for 30 minutes)
3 tbsp fried onions
food color (optional)
coriander and mint (chopped)
Instructions:
1. Place the diced chicken pieces into a bowl, and drizzle cooking oil over followed by a sprinkle of salt.
2. Next, add garlic paste, ginger paste, lemon juice, curry leaves, kashmiri, cumin, pepper, AP flour and corn flour – mix all ingredients together using your hand, coating the chicken well.
3. Place the coated chicken pieces onto a pan, and fry until they become golden brown.
4. After this, add cooking oil to another different pan and add onions – fry until brown on medium high heat.
5. Add ginger paste, garlic paste, turmeric, kashmiri and coriander – stir well.
6. After a good mix, add curry leaves, green chillies and stir again.
7. Then, mix plain yoghurt and sugar together and place it into the pan – mix thoroughly.
8. Add garam masala, salt and then place the chicken pieces into the mixture.
9. Mix all the ingredients together well.
10. In a separate pan containing water, add salt, ginger paste, shah jeera, cinnamon sticks, bay leaves, cardamom and cloves – give a quick stir.
11. Add the basmati rice to the pan, stir, then cook for 5 minutes on high heat.
12. Using a siv, scoop the rice out of the pan and place into the pan containing the chicken – use a spatula to spread the rice out equally.
13. Sprinkle fried onions and coriander over the biryani. (You may also add food color).
14. Put the lid of the pan on, and cook for 15 minutes on low heat.
15. After 15 minutes, take the lid off and use a spatula to mix the biryani around.
16. Your perfect biryani is now ready to be served!
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Pots and Pans:
9.5″ Non-Stick Fry Pan :
Positano Wok 11″:
Bologna Frying pan:
Camera & Gears:
Camera 1:
Camera 2 :
Zoom Lens 1:
Zoom lens 2:
Helpful Mini Light:
Macro lens:
Tripod:
Samsung SSD Drive:
Tiffen Black Pro-Mist Filter:
SD Card:
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