Madras Chicken Biryani
Madras Chicken Biryani

Madras Chicken Biryani - Loved ones warmth and closeness is usually obtained in straightforward strategies. One of them is cooking and serving meals for the family members. As a housewife, naturally you do not desire to miss a meal collectively suitable? Cuisine may also be the essential to a pleased loved ones, lots of really feel homesick because their cooking has been discovered elsewhere.

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Madras Chicken Biryani is one of the most favored of current trending meals on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. Madras Chicken Biryani is something that I have loved my whole life. They're fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have madras chicken biryani using 20 ingredients and 10 steps. Here is how you cook it.

Composition needed to cook Madras Chicken Biryani:

  1. 1/2 kg chicken (marinate with salt, 1/2 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste)
  2. 1 onion finely chopped
  3. 1 tomato finely chopped
  4. 2 green chillies slit
  5. 1 bay leaf
  6. 3 cloves
  7. 2 cardamoms
  8. 1 inch cinnamon stick
  9. 1 star anise
  10. 1 tbsp ginger garlic paste
  11. 1/2 tsp turmeric powder
  12. 1 tsp chilli powder
  13. 1 tsp fennel powder
  14. 4 tbsp curd
  15. 1/2 lemon lemon juice
  16. 10 stalks coriander leaves finely chopped
  17. 6-7 stalks mint leaves finely chopped
  18. as per taste Salt
  19. as required Ghee / oil
  20. 1 cup soaked basmati rice for 15-20 mins

Instructions to serve Madras Chicken Biryani:

  1. In a non-stick dish add the ghee or oil. Add bay leaf, cinnamon stick, elaichi, cloves and star anise. Sauté till fragrant
  2. Add finely chopped onions till soft.
  3. Add the chopped tomatoes till mushy.
  4. Add ginger garlic paste and green chill. Sauté till oil separates.
  5. Add fennel, turmeric and chilli powder.
  6. Add mint and coriander leaves till fragrant.
  7. Now add the chicken, curd and lemon juice.
  8. Cook for 4-5min till the masala is well coated on medium flame or till you see the water released from chicken.
  9. For one cup rice add 2 cups water. Close the lid after it comes to boil.
  10. Cover and cook for 20 mins. Keep checking in between before turning the gas off. Once done, fluff the rice gently. Garnish with coriander leaves and fried cashew nuts. Biryani goes well with raita.

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